While we’re all at home in isolation, there are certain things that we’re definitely starting to miss about the outside world. A perfect parma from the pub, Sunday roast at the pub, nachos…at the pub. Ok maybe I’m just missing my local pub a lot (love u miss u Great Northern Hotel). I’m also missing things that go hand in hand with Saturday morning activities, like a Bunnings snag and the ultimate hangry reliever – the sacred IKEA meatballs.
What if I told you the Swedish flatpack lords have blessed us with the recipe for those delicious little snacks, so you can make them at home? Yep, it’s legit. IKEA has unleashed the guide to making its iconic meatballs, so you try your hand at making them at home instead of stocking up on a few frozen packets at the store (after also eating a bunch of them in the cafeteria with your 400 candles you bought for some unknown reason.)
The recipe itself will make you around 16-20 meatballs, and naturally, you wanna pair them with a creamy sauce and some tiny boiled potats.
IKEA Meatballs At Höme
Ingredients
Meatballs:
500g beef mince
250g pork mince
1 onion, finely chopped
1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of full-cream dairy milk
Generous salt and pepper
Iconic 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
Meatballs:
- Combine beef and pork mince and mix 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 (helps 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 hot oven (180ºC conventional or 160ºC fan-forced) and cook for a further 30 minutes.
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 the sauce to thicken.
- When ready to eat, serve with your favourite potatoes – like creamy mash or boiled baby potatoes. Enjoy!
IKEA even included an adorable little meatballs recipe card, so you can follow along and maybe get into an argument about what goes where. Thankfully no Allen keys need to be used here.
