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Image / Editorial

IKEA has just released the secret recipe for their famous meatballs


By IMAGE
20th Apr 2020
IKEA has just released the secret recipe for their famous meatballs
The Swedish retailer has released step-by-step instructions on how to create their delicious meatballs at home

The one thing that makes a visit to IKEA a little less stressful is the promise of a portion of their famous meatballs once you’ve ticked off all the items on your list.

The delicious meatballs are served hot in the café or available as frozen balls in the Swedish Food Market. However, with lockdown meaning we can’t get our hands on them, IKEA is encouraging customers to recreate the recipe at home.

Revealed in six, flatpack-style instructional steps, and incorporating easy-to-find ingredients, this is a recipe that we’ll all be adding to our quarantine culinary repertoire.

IKEA Meatballs 

Makes 16-20

Ingredients 

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

Iconic 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

Method

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 whilst 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 (180°C or 160°C fan) and cook for a further 30 minutes.

Swedish cream sauce

5. 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. 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.

6.  When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!

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