By Amelia Lipcsei
As much as I love furniture shopping, the main thing I look forward to when visiting IKEA is eating their delicious meatballs. Now, if you’ve never tried their meatballs before you may be thinking that there is no way a furniture store could produce a food this delectable. I held the same belief, until I tried them for myself. Their creamy, fatty gravy melts in your mouth and when you take a bite of the meatball itself, the mix of pork and beef is simply a bite of heaven. Unfortunately, with quarantine in place visiting an actual IKEA store is difficult, hence when I learned that they had released their all-natural meatball recipe, I almost cried of pure happiness. You could simply take my word for it, but I highly suggest you try making them yourself. You won’t regret it.
- ½ lb ground beef
- ½ lb ground pork
- 1 small onion or ½ onion equaling 2 ½ tablespoons
- 1.6 ounces panko (mixed with 3 o ounces of water)
- 1 boiled potato
- 5 tablespoons of butter
- A pinch of salt
- ½ teaspoon white pepper
- ½ teaspoon allspice
- 3.3 oz cream
- 8.7 oz beef stock, divided
- Soy sauce (add as much as you want depending on preference)
- 1-2 tablespoons of white flour
- Peel and boil one potato. Mash and cool the potato.
- Place butter in a cool pan on low, and add onions when butter starts to melt. Bring the onion to a golden-brown color.
- Combine meat, onion, potato, and panko in a bowl. Mix well, then add allspice and white pepper. Mix that by hand until smooth.
- Use two spoons to shape the meat into approximately 1-ounce balls and place these balls on a floured cutting board or plate and evenly coat them.
- Place meatballs into a well-buttered pan over medium-low heat and cook for approximately 20 minutes, turning the meatballs so they don’t stick to the bottom.
- After cooking is complete, remove from the pan and cover to keep warm.
- In the same pan, add 2 ounces of beef stock to deglaze the pan, just enough to get everything loosened up.
- Add 1 tablespoon of flour to create a roux.
- As the roux comes together, add 6.7 ounces of beef stock and 3.3 ounces of cream, stirring continuously.
- Bring to a boil over medium heat, and just before it begins to bubble, add 1 ounce of flour and whisk it in.
- Bring to a boil again and just as it hits, reduce the heat to a simmer and add a couple good grinds of white pepper.
- Simmer for two minutes.
- Serve meatballs with the sauce and a side of lingonberry and enjoy!
You can find this recipe along with other reviews here!