Food

Ikea Reveals 6-Step Recipe for Its Famous Swedish Meatballs

And no weird ingredients either.
IMAGE IKEA
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IKEA has done the world a kindness. The furniture chain, which is famous for its DIY furniture, has released the recipe for its equally renowned Swedish meatballs. It turns out these amazing post-shopping creamy snacks take only an easy six-steps and can be made with ingredients you most likely have at home (horse is not included).

Photo by WIKIMEDIA COMMONS.

How to Make IKEA Meatballs

Makes 16-20 meatballs (serves 4)

For the meatballs

  • 500 grams (1.1 pounds) ground beef
  • 250 grams (slightly more than ½ pound) ground pork
  • 1 onion finely chopped
  • 1 clove of garlic (crushed or minced)
  • 100 grams (3.5 ounces) breadcrumbs
  • 1 egg
  • 5 tablespoons of whole milk
  • Salt and pepper to taste

For the cream sauce

  • Dash of oil
  • 40 grams (1.4 ounces) butter
  • 40 grams (1.4 ounces) plain flour
  • 150 ml (5 fluid ounces) vegetable stock
  • 150 ml (5 fluid ounces) beef stock
  • 150 ml (5 fluid ounces) thick double cream
  • 2 teaspoons soy sauce
  • 1 teaspoon Dijon mustard

Photo by IKEA.
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Instructions for the meatballs

  1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
  2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape while cooking).
  3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
  4. When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.

Photo by IKEA.

Instructions for the sauce

    1. Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
    2. Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
    3. Bring to a simmer and allow the sauce to thicken. Continue to stir.
    4. When ready to eat, serve with your favorite potatoeseither creamy mash or mini new boiled potatoes.

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    About The Author
    Sasha Lim Uy
    Sasha eats to live and lives to eat. For five years, she handled SPOT.ph's food section and edited the last two installments of its Top 10 Food books. She also recently participated at the Madrid Fusion Manila as curator.
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