Smaklig måltid – Ikea has released its iconic Swedish meatballs recipe!
Every trip to Ikea has a few absolute must-dos – finding the funniest-sounding item names, pretending you live in one of the display units (we see you, 500 Days of Summer), picking up at least five unnecessary items that your shopping partner tells you to put back … but one tradition reigns supreme above all. We’re talking, of course, about the procurement of Swedish meatballs. Due to Ikea journeys being off the table (or SKOGSTA if you want to get technical) for the near future, the generous powers that be have decided to hand over the recipe for this iconic dish.
Whether they’ve been scoffed in the cafeteria or bulk-bought in frozen packs for home consumption, Ikea’s Swedish meatballs have no doubt made their way into the hearts of many worldwide. As a special treat for these trying times, the team at Ikea has made the decision to release its meatball recipe to tide us all over until we can return to its stores – and we couldn’t be more grateful for this generous gift. So, let’s cut to the chase – how do you make ‘em? The recipe comes in at an easy-peasy six steps, calling for ingredients you can conveniently pick up at your local supermarket, grocery store and butcher.
INGREDIENTS
For the meatballs
- 500 g beef mince
- 250 g pork mince
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 100 g breadcrumbs
- 1 egg
- 5 tablespoons of milk
- salt and pepper to taste
For the Swedish cream sauce
- dash of oil
- 40 g butter
- 40 g plain flour
- 150 ml vegetable stock
- 150 ml beef stock
- 150 ml thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
METHOD
For the meatballs
- Combine beef and pork mince until all lumps are smoothed. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Then add milk and salt and pepper to taste.
- Grab small handfuls and roll into a ball shape. Cover with cling wrap and refrigerate for 2 hours, this helps them firm up and hold their shape.
- Heat oil on medium in a frying pan. Once hot, add your meatballs and fry until brown on all sides.
- Add to an ovenproof dish and cover with aluminium. Place in an oven (180°C or 160°C fan) and cook for a further 30 minutes.
For the Swedish cream sauce
- Melt 40 g of butter in a frying pan.
- Whisk in 40 g of plain flour stirring continuously for 2 minutes. Stir in 150 ml of vegetable stock and 150 ml of beef stock. Stir in 150 ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken.
- Serve with a side of potatoes, admire your creation and feast to your heart’s content!
Now go forth and enjoy – and we have it on good authority that if you impersonate this guy while you’re cooking, the results will be at least ten times better.
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