IKEA Swedish Meatballs - We recipe tested for you!
Level: Easy Yield: 4 servings ~ 16 - 20 meatballs
INGREDIENTS
FOR THE MEATBALLS
1 lb ground beef
½ lb ground pork
1 onion finely chopped
1 clove of garlic (crushed or minced)
3.5 oz. breadcrumbs
1 egg
5 tbsp of whole milk
Salt and pepper to taste
FOR THE CREAM SAUCE
Dash of oil
1.4 oz. butter
1.4 oz. plain flour
5 oz. vegetable stock
5 oz. beef stock
5 oz. thick double cream
2 tsp soy sauce
1 tsp Dijon mustard
INGREDIENT NOTES:
Double Cream is a cream with minimum 48% milkfat. It is significantly thicker than heavy cream, with a texture closer to whipped cream, but more dense and unctuous. 'Double cream' is not a regulated term in the US
I pick up Double Cream from world Market, I’ve seen other places too
You can substitute 3/4 cup heavy cream, while as noted above it’s not as thick and you’ll just need to reduce the sauce a bit longer
DIRECTIONS
FOR THE MEATBALLS
Combine the beef and the pork mince and mix all of it thoroughly to break up any lumps.
Add chopped onion, garlic, breadcrumbs, egg and mix.
Add milk and season well with salt and pepper.
Shape the mixture into small, round balls.
Place on a clean plate, cover and store in the fridge for 2 hours. This helps 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, 350 degrees Fahrenheit, and cook for a further 30 minutes.
FOR THE 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.
SERVING SUGGESTIONS
When ready to eat, serve with potatoes or cooked egg noodles.
