Saturday, January 10, 2015

Swedish Meatballs (Ikea style)

Swedish Meatballs (IKEA Copycat)
Makes about 35-40 1" meatballs


  • Meatballs (see notes):
  • 1 cup breadcrumbs
  • 2 TBS butter
  • 1/3 cup white onion, mince (or a couple TBS. of dry minced onion)
  • 2 cloves garlic, minced (or 2 tsp. pre-minced garlic)
  • 1/4 tsp. ground allspice
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1/2 cup milk
  • 1 tsp. Worcestershire sauce
  • 3/4 lb. lean ground beef
  • 1/2 lb. lean ground pork
  • 1 large egg, plus 1 egg white, beaten
  • Gravy (see notes):
  • 2 TBS butter
  • 2 TBS flour
  • 1 1/2 cups beef broth
  • 2 tsp. Worcestershire sauce (I also added a splash of soy sauce)
  • 1/4 cup heavy cream
  • Salt & Pepper (to taste)
  • Parsley (optional - garnish)

  1. To make the meatballs: Heat the butter, in a skillet, over medium heat. Saute the onion, garlic, allspice, salt, and white pepper, for about 5 minutes, or until garlic and onions are soft. (Using dried minced onions will take less take to cook) Add the milk and Worcestershire sauce to the mixture, and bring to a simmer.
  2. Dump the breadcrumbs in a bowl. Pour the hot skillet mixture over the breadcrumbs and stir together. Add the beef, pork, 1 egg and 1 egg white to the bowl, and mix until combined. 
  3. Spray a sheet pan to grease, and roll the meat into 1 inch balls, and place on a baking sheet. 
  4. Cover your sheet with plastic wrap and refrigerate the meatballs for about an hour. (We skipped the chilling step and had no problems.) 
  5. Heat the oven to 400 degrees and bake the meatballs for about 20 minutes, or until cooked through.
  6. To make the gravy: Melt the butter in a skillet and add the flour. Cook for a few minutes while whisking. Pour in the beef broth and Worcestershire sauce, bring to a simmer. Finally, add the heavy cream and the cooked meatballs. Let simmer, until the gravy thickens, about 10 minutes Season with salt and pepper, to taste.
  7. Serve with good quality noodles and garnish with parsley.

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