Before we run for the Billy bookshelf or POÄNG chair, there's one stop we always make at IKEA: the cafeteria.
Sure, there are ample offerings and lingonberries galore, but it's ultimately the decadent Swedish meatballs we're after. What we would give to get in a whisper fight with our husband in the flatware section just to have one more bite.
Well, we may just get one...or 20.
In wonderful news, the international furniture store, despite being closed due to coronavirus, has released its oh-so-secret iconic meatball recipe so that we can make them at home! “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, country food manager at IKEA.
OK, so it's not exactly what you'd get at the IKEA locations, but c'mon, those IKEA illustrated directions? Perfection.
Here's the IKEA meatball and cream sauce recipe:
Makes 16 to 20 meatballs
Ingredients for the meatballs:
- 1.1 lb. ground beef
- A little over ½ lb. ground pork
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 3.5 oz. breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- Salt and pepper to taste
Ingredients for the cream sauce:
- Dash of oil
- 1.4 oz. butter
- 1.4 oz plain flour
- 5 fluid oz. vegetable stock
- 5 fluid oz. beef stock
- 5 fluid oz. thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
How to assemble the meatballs:
- 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.
- 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, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.
How to cook the cream sauce:
- Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
- Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and 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 mash or mini new boiled potatoes.
Enjoy at your YPPERLIG table.