IKEA is sharing the recipe for its famous Swedish meatballs, to make at home while we are in lockdown.
On Monday, IKEA UK and Ireland shared a recipe for recreating the chain’s Swedish meatballs at home, as IKEA and its cafes in the U.K. are currently shuttered amid the ongoing coronavirus health crisis.
“We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative which, using easily accessible ingredients, will help those looking for some inspiration in the kitchen,” said Lorena Lourido, the country food manager at IKEA UK and Ireland. “Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable.
“Bon appétit or, smaklig måltid, as we say in Sweden!”
Keep reading for the recipe — complete with instructions for making the “iconic” accompanying cream sauce — courtesy of IKEA.
Makes 16 – 20
500 grams (or 17.6 ounces) ground beef
250 grams (or 8.8 ounces) ground pork
1 onion, finely chopped
1 clove of garlic (crushed or minced)
100 grams (3½ ounces) breadcrumbs
5 tablespoons of whole milk
Salt and pepper to taste
Ingredients: ‘Iconic’ Swedish Cream Sauce
Dash of oil
40 grams (3 tablespoons) butter
40 grams (3 tablespoons) plain flour
150 milliliters (⅔ cup) vegetable stock
150 milliliters (⅔ cup) beef stock
150 milliliters (⅔ cup)l thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
Combine beef and pork 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.
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).
In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover.
Place in a hot oven (325 degrees F) and cook for a further 30 minutes.
Begin making the cream sauce: In frying pan, melt the butter. Whisk in the flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
Add the vegetable stock and beef stock and continue to stir.
Add the thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.
Bring to a simmer and allow the sauce to thicken.
Continue to stir.
When ready to eat, serve with your favorite potatoes – either creamy mashed potatoes or mini new boiled potatoes. Enjoy!
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