Make... IKEA's meatballs

While the Ireland remains on lockdown, people across the country are missing dishes from their favourite restaurants and cafes – which is why IKEA has decided to release this delicious meatballs recipe, giving fans the chance to recreate the best-selling product at home.

Revealing in six very simple steps how people can recreate the iconic dish, IKEA is challenging fans to make some delicious meatballs themselves.

IKEA meatballs are usually served hot in the café or available as frozen balls in the Swedish Food Market. However, with lockdown meaning customers can’t get their hands on them, IKEA is helping people get their fix and encouraging them to have a go at their own take on this classic Swedish dish.

For those looking to cook up a storm, below is everything needed to create this family favourite.

INGREDIENTS

Makes 16 – 20

  • 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

 

INGREDIENTS – 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

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 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.

 

For the 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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