IKEA's Swedish Meatballs at Home

IKEA released this recipe in April, 2020, when the world realized that COVID-19 was not going away and was going to be a major issue. As IKEA said in their release, the actual recipe is a closely held secret, but they created this "almost-as-delicious" alternative for home cooks.

• Ready In: 3 hrs
• Serves: 4

Ingredients

• Meatballs

• 500  g ground beef
• 250  g ground pork
• 1  onion, finely chopped (I assume a medium yellow onion)
• 1  garlic clove (crushed or minced)
• 100  g  breadcrumbs
• 1  egg
• 5  tablespoons  whole milk
•  salt and pepper (to taste, "generous" is in original)
• 1  dash  oil

• Cream Sauce

• 40  g butter (I would use unsalted)
• 40  g all-purpose flour
• 150  ml  vegetable stock
• 150  ml  beef stock
• 150  ml  thick  double cream (use heavy whipping cream in US)
• 2  teaspoons soy sauce
• 1  teaspoon Dijon mustard

Directions

1. 1. Combine beef and pork and work thoroughly with your hands to eliminate any lumps or areas that aren't thoroughly combined.
2. 2. Add onion, garlic, breadcrumbs and egg and mix.
3. 3. Add milk and season well with salt and pepper.
4. 4. Shape into small, round balls and place on platter. Cover and refrigerate for at least two hours - this will help them hold shape.
5. 5. Heat a little oil in a frying pan and brown the meatballs. Transfer to an ovenproof dish, cover and bake for 30 minutes in a 180 deg C oven (160 deg convection).
6. 6. Meanwhile, prepare the iconic Swedish cream sauce. Melt the butter in a saucepan. When melted, stir in the flour and whisk for two minutes.
7. 7. Add the vegetable and beef stocks and continue to stir.
8. 8. Add the double cream, soy sauce and mustard and bring to a simmer. Continue to stir and simmer until the sauce has thickened.
9. 9. Serve with boiled or mashed potatoes and lingonberry jam/sauce.
10. Note: As the meatballs were to be covered with sauce, I did not brown them. Instead, I shaped them and immediately placed them in my crockpot. I did not refrigerate them first. They were fully cooked in about two hours on low. I used the juices from the crockpot and some vegetable broth to make the sauce. The heavy cream was delicious, but next time I'll use whole milk instead.