For years I’ve heard about Ikea’s legendary meatballs. But alas, the nearest Ikea is quite far away, and it’s just not possible to pop over for a plate of meatballs. Imagine my delight when I learned that Ikea has kindly shared the recipe for all of us to make at home! I love that Ikea presented the recipe as one of their assembly instruction sheets. For those of us that still use wonky old American measurements, I’ve ‘translated’ the recipe below the graphic. I tried the recipe a few nights ago and loved it.
There’s a bonus recipe for Chicken ala King at the end of this. Just trust me. 🙂
My Version – My First Try
I recommend doubling the delicious cream sauce recipe so you’ll have plenty. I didn’t have vegetable stock on hand, so I doubled the beef stock instead, and it tasted wonderful. When I’m able, I’ll make it with veg stock so I can have the closest possible experience to the original. Rather than serving with potatoes, I heaped the meatballs on a nest of wide egg noodles, since that is how my mother raised me to enjoy meatballs. I also garnished our plates with a sprinkling of homegrown dried parsley. I need to find a good source of lingonberry jam for the full experience, too.
Roll your meatballs small. I’ve seen where some people are able to get 75 meatballs out of this recipe. Mine must be a little bigger, as I rolled exactly 50. I get a little thrill whenever something works out to a perfect number without trying.
Click the graphic for a full size easier-to-read version.
Ikea Meatballs – American Measurements Version
1 pound ground beef
1/2 pound ground pork
1 onion finely chopped
1 clove minced garlic
1/2 cup + 2 tbsp breadcrumbs
5 tbsp whole milk
salt and pepper
Combine beef and pork, mixing with your fingers to break up any lumps. Add onion, garlic, breadcrumbs and egg. Mix. Add milk and season well with salt and pepper. Mix again.
Shape mixture into small round balls. Place on a clean plate, cover and store in the fridge for 2 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 (375 degree conventional or 350 degree fan) and cook for a further 30 minutes.
Iconic Swedish Cream Sauce
Dash of oil
3 tbsp butter
3 tbsp flour
2/3 cup vegetable stock
2/3 cup beef stock
2/3 cup thick double cream
2 tsp soy sauce
1 tsp Dijon mustard
Add oil to pan. Melt butter in pan. Whisk in flour and stir for 2 minutes. Add veg and beef stocks, continue to stir. Add cream, soy sauce and mustard. Bring it to a simmer and allow sauce to thicken.
When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!
BONUS CHICKEN ALA KING RECIPE
Double the cream sauce recipe. After you enjoy your meatballs, use the leftover sauce for another dinner. Warm it up, and add one raw, diced chicken breast, a cup of frozen peas, and as many sliced mushrooms as you like (For me, that number would be Zero.) Bring to almost a boil, then turn down to simmer for a half hour. Serve over noodles, toast, toasted English muffins, or rice.