Prep 30 mins
Cook 30 mins
I know there is already an "ikea swedish meatballs" recipe on here, but this one is right from the source :) This calls for "unsweetened rusk flour" which is obviously not available in the US. It literally translates to "toasted breadcrumbs" So I just use PLAIN breadcrumbs, I can't taste a difference in the meatballs. You could also toast up some panko in butter in a pan and out them in a baggie of some sort and crush them till their fine...but either way... I'm not sure of the "yield" here it depends how many meatballs you gove people to eat and how big the meatballs are made ;)
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork
- 1 egg
- 1⁄2 cup cream (half and half) or 1⁄2 cup milk
- 1⁄2 cup water
- 1 small onion, finely chopped
- 1⁄4 cup breadcrumbs (or toasted panko, crushed)
- 2 small cold boiled yukon gold potatoes
- 2 tablespoons butter
- white pepper
- 1 dash allspice (optional)
- 1⁄2 cup half-and-half
- 1 cup low sodium beef broth
- 1⁄4 teaspoon soy sauce
- 1 tablespoon white flour
- 1 tablespoon butter
- salt, to taste
- white pepper
- For Meatballs:.
- Fry the onion till golden in a couple of tablespoons of lightly browned butter.
- Mash the potatoes
- Mix all the ingredients until meatball consistency.
- Flavour with salt, white pepper and (optional) a little finely crushed allspice.
- Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
- Fry them slowly in plenty of butter.
- Cream Sauce:.
- Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
- Add Beef Stock and Cream until desired thickness.
- Season well with salt and pepper.
- Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.
My meal turned out edible but I had a few challenges with this recipe. First, the ingredients aren't listed in the order they are used, so that is a little confusing. Second, wasn't sure about the mashed potatoes as I haven't ever heard of putting them in meatballs before. I added them and my meatballs were ok but I still am not sure if that was what I was supposed to do. Not sure about the 2T of butter listed at the end of the meatball list... maybe that is what is used to saute them. I didn't include in my meatballs. Finally, I did not include the water as the meatball mixture was extremely moist already. As for the sauce, the flavor wasn't what I expected. Mine didn't thicken nor did it have much flavor - so I added dill and thyme and used cornstarch to thicken. Also, I added the soy sauce to the sauce after I added the other liquids, the directions don't mention it though it is in the ingredient list. If you make these, my best recommendation is to read the recipe a few times before you start!
This was fantastic! i love ikea meatballs and buy them frozen to make at home, but when i'm out, this is a great fix! I would make the following changes: 1 - I don't think i'll add the water to the meatballs next time. They did fall apart easily and needed to be a bit more dense. 2- the gravy is spot-on! Mine was a little thin so i might add a bit more flour, but the flavor is perfect! 3 - I might try baking the meatballs next time instead of frying in butter... tastey but that's alot of butter! :) Plus baking is just easy and i'm lazy!
These were really nice. I used all beef, omitted the water from the meatballs, added a pinch of ginger & nutmeg to the sauce. Served with egg noodles. I also made the sauce first & simmered the raw meatballs for a few hours in the sauce (which is how I like to make meatballs best). The meatballs were flavorful, tender & really melded well with the sauce after simmering for a few hours. Thanks for sharing.