We’re all missing the simple treats we took for granted pre-lockdown. Walking into town for a Greggs sausage roll and nipping around the shops having a browse seems another lifetime. To make things a little more normal, people have been sharing incredible cooking hacks, hints and activities for us all to do while stuck in lockdown. And those activities include recreating the legendary IKEA meatballs recipe.
One of the things that we all seem to be missing is our beloved trips to IKEA. Walking around with your tiny pencil and pad writing down all the items, arguing with your partner over which rug will look the best, before queueing up in the restaurant for their Godly meatballs with cream sauce.
And now, IKEA has released the recipe for their famous meatballs for us to enjoy at home. This simple recipe is easy to follow and is, at this time when there is nothing to do, something to pass the time.
Ingredients – Meatballs
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 – 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
Creating the meatballs
- Combine the beef and pork mince in a bowl using your fingers.
- Break up any lumps, before adding in the onion, garlic, breadcrumbs, egg and mixing together.
- Add in the milk, season with salt and pepper and mix in.
- Shape into small balls and place on a plate. When all of the mix is used, cover the plate and pop in the fridge for two hours.
- After two hours, heat oil in a frying pan on medium heat, and chuck in the meatballs when the oil’s hot.
- Cook until browned.
- Once browned, pop the meatballs in an ovenproof dish and cook through for a further 30 minutes in a pre-heated oven at 180 degrees (conventional oven)/160 degrees (fan oven).
Creating the sauce
- Melt the butter in a pan.
- Once melted, whisk in 40g of plain flour and stir for two minutes.
- Add in the 150ml of vegetable stock, along with the 150ml of beef stock.
- Continue to stir, before adding in the thick double cream, soy sauce, and Dijon mustard.
- Stir all the ingredients together, then bring to a simmer and allow it to simmer.
- Once thickened, pour over your meatballs and enjoy.