How to make Swedish Meatballs , Homemade Ikea Meatballs
Nicky's Kitchen Sanctuary
https://www.kitchensanctuary.com/swedish-meatballs/
Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
Such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).
The classic Swedish meatballs - essential to get through a shopping trip to Ikea. Followed by some of that Daim cake that stares at us from the refrigerator whilst we're queuing up for our meatballs until we give in an put it on our tray.
My question to you is:
Do you eat your meatballs before or after the 3-hour trek around the Ikea maze?
I prefer to eat beforehand. I feel I need the energy to get through it all. Then we can always top up with a suspiciously cheap hot dog or ice cream at the end.
What do we need?
A quick note on a couple of the ingredients:
Mince - we use a mixture of beef and pork mince for these meatballs. Don't be tempted to use lean mince. I go with 20% fat beef mince and 10% fat pork mince for the juiciest meatballs.
Allspice - be sure to include this, it's vital for that classic taste.
Ingredient swaps
- Swap the lingonberry jam for redcurrant jam or cranberry sauce.
- Swap the mashed potato for pasta or roast potatoes
INGREDIENTS
Meatballs:
- 500 g (1lb)beef mince - ideally 20% fat
- 250 g (½ lb)pork mince
- 1 onion - finely chopped
- 1 clove of garlic - minced
- 4 tbsp panko breadcrumbs
- 1 medium egg
- 5 tbsp (75ml) full-fat milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp white pepper
- ¼ tsp allspice
- 2 tbsp vegetable or olive oil
Sauce:
- 3 tbsp unsalted butter
- 3 tbsp plain - all purpose flour
- 180 ml (¾ cup) beef stock
- 120 ml (½ cup) vegetable stock
- 120 ml (½ cup) double (heavy) cream
- 2 tsp dark soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ¼ tsp salt
To Serve:
- Finely chopped fresh parsley
- Creamy mashed potato
- Lingonberry jam - or redcurrant jelly
- Green veg – such as broccoli or green beans
INSTRUCTIONS
- First make the meatballs. Place the beef mince, pork mince, diced onion, garlic, breadcrumbs, egg, milk, salt, black pepper, white pepper and allspice in a bowl.
- Mix it altogether with your hands, then form into 18-22 meatballs.
- Heat 1tbsp of the oil in a large frying pan (skillet) over a medium-high heat until hot.
- Add half of the meatballs to the pan, and fry, turning occasionally, until browned all over. Transfer the meatballs to a tray.
- Add the remaining oil to the pan and cook the second batch of meatballs in the same way, then transfer to the tray with the other meatballs.
- Place the tray in the oven on low (150C/300F) to finish cooking through while you make the sauce (they only need 5 or 6 minutes).
- Now start on the sauce. Add the butter to the pan that you cooked the meatballs in. Turn the heat down to medium and melt the butter.
- Add the flour and whisk it into the butter to form a roux (thick paste).
- Add the beef stock a splash at a time, whilst stirring with the whisk, until fully combined with the butter-flour mixture and no lumps remain.
- Stir in the vegetable stock and bring to the boil.
- Add the cream, soy sauce, Worcestershire sauce, mustard and salt and stir together to combine.
- Add the meatballs back to the pan along with any resting liquid from the tray.
- Stir together to coat the meatballs in the sauce and cook for a further 3-4 minutes, then serve.
- I like to serve my meatballs with creamy mashed potato, lingonberry jam and green veggies, all topped off with a sprinkling of fresh parsley and black pepper.
For more Instructions watch the Video
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| Enjoy ! |
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