IKEA has just released the recipe for its iconic Swedish meatballs so we can all make them at home during the coronavirus pandemic.
As many would agree, no trip to IKEA is ever complete without a portion of their classic meatballs, but now you can get your meatball fix from the comfort of your own home.
And the recipe reveal could well be a lockdown game-changer.
“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,” says Lorena Lourido, Country Food Manager at IKEA.
“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!”
Customers online are delighted at the shock move by the retail giant, with many hailing it ‘genius’.
“IKEA have released the recipe for their meatballs and cream sauce and honestly I am now 100% more okay with this lockdown,” one person wrote.
“How have I coped without my #IKEAmeatballs?! Now I don't have to,” another person wrote on Twitter.
Ingredients – Meatballs
Makes 16 – 20
500g beef mince
250g pork mince
1 onion finely chopped
1 clove of garlic (crushed or minced)
5 tablespoons of whole milk
salt and pepper to taste
Ingredients – Iconic 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
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.
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 favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!
Words by Marie Claire Dorking
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