How to make Swedish Meatballs | Homemade Ikea Meatballs

Ingredients

• 500 g beef mince — ideally 20% fat
• 250 g pork mince
• 1 null onion — finely chopped
• 1 null clove of garlic — minced
• 4 tbsp panko breadcrumbs
• 1 null medium egg
• 75 ml full-fat milk — 5 tbsp is approximately 75ml
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp white pepper
• ¼ tsp allspice
• 2 tbsp vegetable or olive oil
• 3 tbsp unsalted butter
• 3 tbsp plain (all-purpose) flour
• 180 ml beef stock — 3/4 cup is approximately 180ml
• 120 ml vegetable stock — 1/2 cup is approximately 120ml
• 120 ml double (heavy) cream — 1/2 cup is approximately 120ml
• 2 tsp dark soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• ¼ tsp salt
• null null fresh parsley — finely chopped, for serving
• null null creamy mashed potato — for serving
• null null lingonberry jam — or redcurrant jelly, for serving
• null null green veg — such as broccoli or green beans, for serving

Steps

1. 1

   In a bowl, combine 500g beef mince and 250g pork mince.

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2. 2

   Add a finely chopped onion, a minced clove of garlic, 4 tbsp panko breadcrumbs, 1 medium egg, 5 tbsp full-fat milk, 0.5 tsp salt, 0.25 tsp black pepper, 0.25 tsp white pepper, and 0.25 tsp allspice to the meat mixture.

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3. 3

   Mix everything together with your hands until combined.

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4. 4

   Shape the mixture into meatballs about the size of a golf ball and place them on a tray.

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5. 5

   Heat 2 tbsp vegetable oil in a large frying pan over medium heat.

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6. 6

   Add half of the meatballs to the pan and fry, turning occasionally, until browned all over.

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7. 7

   Transfer the browned meatballs to a tray and repeat with the remaining meatballs.

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8. 8

   Once all meatballs are cooked, place them in a low oven at 150°C (300°F) for about 5-6 minutes to finish cooking.

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9. 9

   In the same pan, melt 3 tbsp unsalted butter over medium heat.

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10. 10

    Add 3 tbsp plain flour to the melted butter and whisk to form a roux.

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11. 11

    Gradually add 180ml beef stock, whisking until fully combined and smooth.

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12. 12

    Stir in 120ml vegetable stock and 120ml double cream.

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13. 13

    Add 2 tsp dark soy sauce, 1 tsp Worcestershire sauce, 1 tsp Dijon mustard, and 0.25 tsp salt. Stir to combine and bring to a gentle simmer.

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14. 14

    Add the meatballs back to the pan and stir to coat them in the sauce. Cook for another couple of minutes.

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15. 15

    Serve the meatballs with creamy mashed potato, lingonberry jam, green veggies, and a sprinkle of fresh parsley.

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