Make your own IKEA Swedish meatballs at home

read Food Trends

Make your own IKEA Swedish meatballs at home

IKEA has just released the six-step recipe for its Swedish meatballs and cream sauce.

Wan Munirah

Published: 21 April 2020, 12:00 AM

Miss the familiar taste of IKEA’s Swedish meatballs accompanied with potatoes, cream and a dollop of lingonberry jam? You can now recreate IKEA’s signature meatballs at the comfort of your own home, especially since IKEA has closed its stores till Jun 1 during this circuit breaker period.

IKEA UK has shared the six-step recipe for its Swedish meatballs and cream sauce, featuring simple and accessible ingredients like minced meat, onions, garlic and breadcrumbs.

Fans of the furniture giant might find the recipe card particularly amusing – it is designed just like the minimalist instruction leaflet included in IKEA’s flat-pack furniture.

We hope that making these meatballs will be as easy as assembling IKEA’s flat pack furniture.
Photo credit: IKEA UK on Twitter

Scroll down for the recipe:

Ikea’s Swedish Meatballs
(Serves 4)

For the 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 milk (whole milk)
Generous salt and pepper

For the 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

Steps

For the 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 (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 hot oven (180°C conventional or 160°C fan) and cook for a further 30 minutes.
For the cream sauce: Melt 40g of 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!

Even if you’re having difficulty attempting this recipe, the beauty of staying at home is being able to activate those staying with you to help.

Happy cooking!