The best thing about IKEA is the food at the end.
Not the walking around. Not the buying nice things. Not the 87 little pencils that you find in your pocket once you eventually get home.
It’s the food. And more specifically, the meatballs.
The round Swedish guys have been dominating IKEA menus ever since the retailer first opened its doors – and for good reason too.
Want six meatballs? Got you, fam. Fancy 12 meatballs? Not a bother. Want 27 of the tasty boys hitting up your palette in one go? Sure, why not?
Basically, they’re pretty good – but the temporary closure of all IKEA stores across the country means that the general public has not been permitted to enjoy the Swedish meatball goodness since last month.
That was, until now, because IKEA has released the recipe for their meatballs – and yeah, you definitely know what you’re having for dinner tonight.
You will need (makes 16 – 20 meatballs):
- 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
Method:
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 whilst cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
5. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.
And if you wanted to go full flatpack, you could even make yourself a bit of the Swedish cream sauce that IKEA has been flaunting these past few years.
You will need:
- 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
Method:
1. In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.
2. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml 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.
3. When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes.
Enjoy it, yeah?
