You might not be able to walk into one of their stores right now and pick up, say, a new dresser—but Ikea‘s meatballs are now accessible from your kitchen.
Following in the footsteps of Disney—which recently released their churros, Dole Whip, cookie fries, and grilled cheese recipes—the Swedish furniture giant has made their famous meatball recipe available to all. “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,” Lorena Lourido, country food manager at Ikea, said in a press release, per CNN. “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!”
Here’s how to make Ikea’s meatballs with cream sauce. The recipe, per CNN, reads as follows:
Ingredients (16-20 meatballs)
- 500 grams (1.1 pounds) ground beef
- 250 grams (slightly more than ½ pound) ground pork
- 1 onion finely chopped
- 1 clove of garlic (crushed or minced)
- 100 grams (3.5 ounces) breadcrumbs
- 1 egg
- 5 tablespoons of whole milk
- Salt and pepper to taste
Cream sauce:
- Dash of oil
- 40 grams (1.4 ounces) butter
- 40 grams (1.4 ounces) plain flour
- 150 ml (5 fluid ounces) vegetable stock
- 150 ml (5 fluid ounces) beef stock
- 150 ml (5 fluid ounces) thick double cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
Directions:
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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.
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Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (to help them hold their shape while cooking).
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In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
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When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.
And for the cream sauce:
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Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for two minutes.
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Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
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Bring to a simmer and allow the sauce to thicken. Continue to stir.
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When ready to eat, serve with your favorite potatoes—either creamy mash or mini new boiled potatoes.
Enjoy!