Well, IKEA posted on Twitter the recipe for their iconic Swedish Meatballs…so, let’s do it!
O.K., I’m Danish. And my Danish Mom made Swedish Meatballs almost every New Years Eve. This recipe is so close to hers, it made me feel very nostalgic. I did make a couple of adjustments, but, for the most part, it is just like the IKEA version. The cream sauce is word for word IKEA. I added allspice and nutmeg to the meatballs (IKEA’s version does not list these spices). And, I chose to roast the meatballs then finish them in a skillet.
The cream sauce is a little thicker than I am used to, but I went with it.
The recipe below is how it read on Twitter. Oh… I cut the meatball part of the recipe in half. Not mentioned in the IKEA recipe is the Lingonberry Jam on the side…essential for Swedish Meatballs!
Ingredients:
For the meatballs:
- 250g of lean ground beef
- 125g ground pork
- 1/2 onion, finely chopped
- 1 garlic clove
- 50g breadcrumbs (I used fresh white bread)
- 1 egg
- 5 tbsp of whole milk
- Generous salt and pepper
For the cream sauce:
- Dash of oil
- 40g of unsalted butter
- 40g of flour
- 150ml vegetable stock
- 150ml beef stock
- 150ml heavy cream
- 2 tsp soy sauce
- 1 tsp Dijon mustard
Directions:
For the meatballs:
- Combine the beef and ground pork and mix with your fingers to break up any lumps. Add finely chopped onion, minced garlic, breadcrumbs, 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. (This will help them whilst cooking).
- In a frying pan, heat oil over medium heat. When hot, gently add the meatballs and brown on all sides.
- When browned, add to an oven-proof dish and cover. Place in a hot oven (180c/350f) and cook a further 30 minutes.
For the iconic Swedish cream sauce:
- Melt 40g of butter in a pan. Whisk in 40g of flour and stir for 2 minutes. Add 150ml of vegetable stock and 150mil of beef stock and continue to stir. Add 150ml of heavy cream, 2 tsp soy sauce, and 1 tsp Dijon mustard. Bring it to a simmer and allow sauce to thicken.
- When ready to eat, serve with your favorite potatoes – either creamy or mashed or mini new potatoes.