IKEA Swedish Meatballs at Home | But Better

Ingredients

• 350 g lingonberries or cranberries — fresh or frozen
• 250 g granulated white sugar
• 120 ml orange juice
• 120 ml water
• 30 ml lemon juice
• 3 strips orange zest — large strips
• 3 large russet potatoes
• 6 tbsp unsalted butter
• 240 ml whole milk
• 1 lb ground beef — about 80% lean
• 350 g ground pork — about 70-80% lean
• 1 large sweet onion — finely diced or grated
• 3 cloves garlic — minced
• 4 g ground white pepper — about 2 teaspoons
• 1 g fresh grated nutmeg — about half a teaspoon
• 1 g ground allspice — about a quarter teaspoon
• 55 g panko bread crumbs — about half a cup
• 1 large egg
• 60 ml whole milk
• 42 g unsalted butter
• 28 g all-purpose flour
• 480 ml hot beef broth
• 30 ml double fermented soy sauce
• 120 ml heavy whipping cream
• 3 g dijon mustard — optional

Steps

1. 1

   In a medium-sized sauce pot, add 350g of lingonberries or cranberries, 250g of granulated white sugar, 120ml of orange juice, 120ml of water, 30ml of lemon juice, and 3 large strips of orange zest. Stir and set the temperature to medium-high to bring to a boil.

   ▶ 0:00
2. 2

   Once boiling, reduce to low and simmer for 20 minutes, stirring and mashing occasionally until thickened into a light syrup and all berries have burst. Remove the orange zest and blend until smooth, then pass through a fine mesh strainer and cool to room temperature.

   ▶ 0:30
3. 3

   Peel and cut 3 large russet potatoes into chunks. Place in a pot, cover with water, and bring to a boil. Cook until fork-tender, then press through a potato ricer.

   ▶ 1:00
4. 4

   In a small saucepan, heat 6 tablespoons of unsalted butter and 240ml of whole milk over medium heat until hot. Pour 3/4 of the mixture over the riced potatoes, stir, and add more liquid if needed. Season with salt and pepper to taste and keep warm.

   ▶ 1:30
5. 5

   Break broccoli into florets, leaving some stem. Heat oil in a medium pan over medium-high heat. Add broccoli cut sides down, season with salt, and sear for 2-3 minutes per side until caramelized. Finish with fresh lemon juice and additional salt if needed.

   ▶ 2:00
6. 6

   In a large bowl, combine 450g of ground beef and 350g of ground pork. Mix until tacky, then add 1 finely diced sweet onion, 3 minced garlic cloves, 4g of ground white pepper, 1g of fresh grated nutmeg, 1g of ground allspice, and 55g of panko bread crumbs. Mix well.

   ▶ 2:30
7. 7

   Add 1 egg and 60ml of whole milk to the meat mixture and combine thoroughly. Form into 24 evenly sized meatballs and place on a foil-lined baking sheet sprayed with non-stick cooking spray.

   ▶ 3:00
8. 8

   Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until browned and cooked through to an internal temperature of 165°F (74°C).

   ▶ 3:30
9. 9

   For the gravy, melt 42g of unsalted butter in a medium saucepan over medium-high heat. Add 28g of all-purpose flour and whisk, cooking for 1-2 minutes until slightly darker.

   ▶ 4:00
10. 10

    Gradually add 480ml of hot beef broth and 30ml of double fermented soy sauce. Bring to a light simmer and reduce for 5 minutes until thickened. Stir in 120ml of heavy whipping cream and simmer for 2 more minutes. Optionally, add 3g of dijon mustard for extra flavor.

    ▶ 4:30
11. 11

    To serve, place a mound of mashed potatoes on a plate, add meatballs, and drizzle with gravy. Serve with seared broccoli and lingonberry or cranberry jam on the side.

    ▶ 5:00