Singaporeans are crazy about IKEA’s Swedish meatballs. And now, with the Circuit Breaker being extended till 1 June 2020, it looks like it may be sometime before we can head out to the IKEA restaurant for our fill of the delectable meatballs again. The good news is that the furniture giant has decided to unveil the IKEA meatball recipe to the delight of home cooks all around the world.
It comes courtesy of a set of instructions that look suspiciously similar to the instructions that typically come with its flat packed furniture. To compliment the IKEA meatballs recipe, there are also instructions on how to make the cream sauce.
IKEA meatball recipe
The IKEA meatball recipe was revealed by IKEA UK on Twitter. This version of the Swedish meatball recipe consists of a mix of minced beef and pork.
You can check out the recipe below.
Make Your Own Swedish Meatballs at Home
Ikea’s Swedish meatballs with cream sauce:
Makes 16 – 20 meatballs
Ingredients for the meatballs:
500 grams (1.1 pounds) ground beef
250 grams (slightly more than ½ pound) ground pork
1 onion finely chopped
1 clove of garlic (crushed or minced)
100 grams (3.5 ounces) breadcrumbs
5 tablespoons of whole milk
Salt and pepper to taste
Ingredients for the cream sauce:
Dash of oil
40 grams butter
40 grams plain flour
150 ml vegetable stock
150 ml beef stock
150 ml thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
To make the IKEA meatballs:
Combine beef and pork mince and mix thoroughly 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 2 hours (to help them hold their shape while cooking).
In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
When browned, add to an ovenproof dish and cover. Place in a hot oven, 180 degrees Celsius, and cook for a further 30 minutes.
Iconic Swedish cream sauce:
Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
Bring to a simmer and allow the sauce to thicken. Continue to stir.
When ready to eat, serve with your favorite potatoes – either creamy mash or mini new boiled potatoes.