Sunday, March 11, 2012

IKEA Swedish Meatballs

I've only been to IKEA a hand full of times and I've never actually eaten there. The one thing that everyone seems to rave about is their Swedish meatballs. Whether buying them frozen to make at home or eating them at the store's food court, it never fails that when you mention IKEA someone brings up the meatballs. Not having eaten them before, I can't say if this recipe is anything like the version that you can buy either at the food court at IKEA or frozen from them. I think on my next trip I'll be trying them out just to compare because honestly, these meatballs were awesome!

They come out moist and flavorful. The gravy is thick and rich. The first night I served it over egg noodles, which was ok, but then I read that IKEA serves them over mashed potatoes with a side of lingonberry jam. I didn't serve the jam but did dish these beauties up over herbed mashed potatoes. It really made all the difference! I can see how the jam would be a nice compliment to the flavor of the meatballs. I will try it out next time.

This is a great meal to make ahead and freeze. Just make a big batch of meatballs and freeze them before making the gravy. Thaw them out and then heat them up with a batch of fresh gravy. Yum!

IKEA Swedish Meatballs
Adapted from Food Network

1 Cup Breadcrumbs
2 Tablespoons Butter
1/3 Cup White Onion, minced
2 teaspoons Garlic, minced
1/4 teaspoon Ground Allspice
2 teaspoons Kosher Salt
1/4 teaspoon Pepper
1/2 Cup Milk
1 teaspoon Worcestershire Sauce
1 pound Ground Beef
1 Pound Ground Pork
1 Large Egg, beaten
1 Large Egg White, beaten

2 Tablespoons Butter
2 Tablespoons All Purpose Flour
1 1/2 Cups Low Sodium Beef Broth
1 teaspoon Worcestershire Sauce
1/4 Cup Heavy Cream
Salt & Pepper to taste

Lingonberry Jam for serving

  1. In a large skillet, heat the butter.
  2. Add the onion, garlic, allspice, salt, and pepper.
  3. Cook, stirring, until soft (about 5 minutes).
  4. Add the milk and Worcestershire sauce.
  5. Bring to a simmer, then remove from heat.
  6. Put the breadcrumbs in a large mixing bowl.
  7. Pour the hot milk mixture over the breadcrumbs.
  8. Stir to make a thick paste, then let cool.
  9. Once cool, add the beef, pork, egg, and egg white to the paste.
  10. Mix until well combined.
  11. Oil a baking sheet with cooking spray.
  12. Roll the meat into 1 inch balls and arrange on the baking sheet.
  13. Cover with plastic wrap and refrigerate for 1 hour.
  14. Preheat the oven to 400F.
  15. Bake the meatballs until cooked through, about 20 minutes.
  16. Once the meatballs have cooked, make the gravy.
  17. Melt the butter in a large skillet.
  18. Add the flour and cook, whisking, until smooth.
  19. Whisk in the beef broth and Worcestershire sacue.
  20. Bring to a simmer.
  21. Add the cream and the meatballs.
  22. Reduce the heat to low and simmer until the gravy thickens, about 10 minutes.
  23. Season with salt and pepper.
  24. Serve over mashed potatoes and with lingonberry jam.

Yields: 10 servings (4 meatballs & gravy)

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