We miss IKEA, not just for the hours of endless aisle strolling a visit to the store presents, but for the delicious and affordable food served up in the IKEA cafe.
We’re always down for a $1 hotdog, but right now the meal we miss most is a comforting and steaming plate of Swedish meatballs with gravy and mash potatoes (none of this lingonberry jam business, though).
It’s almost as if IKEA heard our tummies rumbling, because today the brand revealed its iconic meatballs recipe in an effort to help Australians enjoy a little bit of the IKEA experience at home. That is, until we’re able to storm the shelves once more.
Below, you’ll find a step-by-step guide to making IKEA’s Swedish meatballs at home using ingredients you can easily source at your local grocer. This recipe will serve four hungry adults and is best served up alongside mash potatoes.
You will need:
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
- Salt and pepper to taste
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
How to make IKEA’s Swedish meatballs
Making the meatballs:
- In a medium mixing bowl, combine beef and pork mince until all lumps are smoothed. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Then add milk and salt and pepper to taste.
- Grab small handfuls and roll into a ball shape. Lay out on a plate or baking tray, cover with cling wrap and refrigerate for two hours. This helps the balls firm up and hold their shape.
- Heat oil on medium in a frying pan. Once hot, add your meatballs and fry until brown on all sides.
- Pop your meatballs into an ovenproof dish and cover with aluminium foil. Place in an oven (180°C or 160°C fan) and cook for a further 30 minutes.
Making the Swedish cream sauce:
- Melt 40g of butter in a frying pan.
- Whisk in 40g of plain flour, stirring continuously for two minutes. Stir in 150ml of vegetable stock and 150ml of beef stock. Next, stir in 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken.