Choosing your dream kitchen or wandering the Market Hall and exchanging your life savings for an array of scented tea lights may not be a possibility right now, but there is one piece of IKEA-related joy you can keep in your life during lockdown – the iconic IKEA meatballs recipe.
Yes, as we’re unable to enjoy their delights in store, the good people at IKEA have shared not only their signature meatball recipe but also the method for the accompanying cream sauce, meaning all you need is a dollop of mash and a generous scoop of peas for an authentic IKEA experience at home.
Lorena Lourido, Country Food Manager at IKEA explained: ‘We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative which, using easily accessible ingredients, will help those looking for some inspiration in the kitchen.
‘Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable. Bon appétit or, smaklig måltid, as we say in Sweden.’
In trademark IKEA style, the brand has laid out the recipe with flat-pack inspired instructions, but if you find it easier to follow along with a traditional recipe, here’s everything you need to know.
IKEA meatballs recipe
500g beef mince
250g pork mince
1 onion, finely chopped
1 clove of garlic (crushed or minced)
5 tablespoons of milk (whole milk)
Generous salt and pepper
For the Swedish cream sauce
Dash of oil
40g plain flour
150ml vegetable stock
150ml beef stock
150ml thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
FOR THE 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 whilst 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°C or 160°C fan) and cook for a further 30 minutes.
FOR THE SWEDISH CREAM SAUCE
- In a frying pan, melt 40g of butter. Whisk in 40g of plain flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 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. Continue to stir.
- When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!