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The IKEA meatball recipe is here.
Yes, at long last, you can enjoy the taste of IKEA’s most-iconic food court item without ever having to navigate through one of those enormous retail labyrinths they calls showrooms.
The Swedish furniture giant just released a six-part recipe for its famous meatballs in an effort to brighten the days of all customers who may find themselves struggling through a pandemic-mandated lockdown.
While normally available hot and fresh at all of the company’s stores — as well as frozen, for those who want to take their köttbullar home — IKEA’s meatballs are currently unavailable in Canada due to the temporary closure of locations nationwide.
“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,” said IKEA’s Country Food Manager, Lorena Lourido, of the unprecedented move in a media release.
“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!”
Image via IKEA.
The newly-dropped recipe features not only instructions for making IKEA’s meatballs, but also for an accompanying cream sauce. Cooks will need sixteen ingredients altogether to make the balls and cream — all of which can easily be found in one’s pantry, fridge or at a local grocery store.
You can follow the IKEA furniture instruction-style sheet above, or this more traditional recipe format:
Ikea Meatballs at Home
Serves 4 (16-20 meatballs)
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 (whole milk)
- Generous salt and pepper
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
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 frying pan, melt 40g of butter. Whisk in 40g of plain 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 favorite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!