Before the coronavirus pandemic changed the world, people enjoyed going on a trip to Ikea, and not necessarily to buy furniture.
Sure, it can be a joy to just browse the aisles and see if anything catches your fancy and you can even try them out (a nice excuse to stretch out on the bed if you get tired from all that walking).
But perhaps one of the biggest draws is Ikea’s famous meatballs. It may sound strange to go to a furniture shop to eat but that’s really how it is. Unfortunately, the lockdown has changed all that and made it impossible to partake of those delicious meatballs. Until Ikea itself decided to do something about it.
The furniture chain has released the recipe for its famous dish in a six-step guide. And here it is for you to enjoy at home in all its glory:
INGREDIENTS – MEATBALLS
Makes 16 – 20
- 500g beef mince
- 250g pork mince
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 100g breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- salt and pepper to taste
INGREDIENTS – SWEDISH CREAM SAUCE
- dash of oil
- 40g butter
- 40g plain flour
- 150ml vegetable stock
- 150ml beef stock
- 150ml thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
HOW TO MAKE THOSE LOVELY MEATBALLS
Meatballs
Mix the beef and pork mince thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Pour in the milk and season well with salt and pepper.
Shape the mixture into small, round balls. Place on a clean plate, cover, and store in the refrigerator for 2 hours (this will help them retain their shape while they’re being cooked).
Heat oil on medium heat in a frying pan. Once hot, gently add meatballs and brown on all sides.
After they are browned, place them in an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for another 30 minutes.
Swedish cream sauce
In a frying pan, melt 40g of butter. Whisk in 40g of plain while cooking, stirring continuously, for 2 minutes, so that the flour cooks through. Add 150ml of vegetable stock and 150ml of beef stock and continue stirring. Add 150ml thick double cream, 2 teaspoons soy sauce, and 1 teaspoon Dijon mustard. Bring to a simmer and allow sauce to thicken. Continue to stir.
Serve with your favorite potatoes (creamy mash or mini new boiled potatoes) when it’s ready to eat.
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