A trip to IKEA isn’t a trip without tucking into some of the delicious IKEA meatballs. Those tiny brown balls of goodness have released many a tense trip to the flat pack wonderland.
A trip to IKEA usually involves making your way through a maze of picture perfect kitchens, bedrooms, living rooms and then greeted with flat pack ready to try and put together our own IKEA dream house.
By the time you’ve made it through to the end, stress levels can be heightened – so those little hot dogs and meatballs are the perfect snack to get those energy levels up ready for the inevitable second stress of putting the bloomin’ flat pack together.
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.
IKEA Meatballs 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
IKEA Meatballs Method
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.