A replica of the meatballs served hot in IKEA’s stores alongside its famous Swedish cream sauce.
For the meatballs:
500g beef mince
250g pork mince
1 onion, finely chopped
1 clove of garlic (crushed or minced)
5 tablespoons of milk (whole milk)
Generous salt and pepper
For the cream sauce:
Dash of oil
40g plain flour
150mL vegetable stock
150mL beef stock
150mL thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
- I used about half the ingredients – 300gr beef mince.
- Mix meat with your fingers 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 two hours (this will help them hold their shape whilst cooking).
- In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a 180°C pre-heated oven and cook for a further 30 minutes.
- Iconic Swedish cream sauce: Melt 40g butter in a pan. Whisk in 40g of plain flour and stir for two mins. Add 150mL of veg stock and 150mL of beef stock and continue to stir. Add 150ml of double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
- When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!
Source: Standard UK