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Swedish meatballs

Swedish meatballs

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The best part of going to IKEA is absolutely the Swedish meatballs. Every time I go, I always try to convince my boyfriend to stay for lunch so I can enjoy some sublimely delicious meatballs, ha, ha!

I wanted to make my own, slightly different version so I wouldn't end up spending my life at IKEA, snacking on meatballs. 

My friend Gustav Nadeau Söderström highly recommends you eat them with cranberry jam.

Features

  • Fast
  • Peanut-free
  • Nut-free
  • Economical

Yields 25 meatballs

Ingredients

  • Olive oil, for cooking
  • 1 cup yellow onion, chopped
  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1/4 cup bread crumbs
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

For the sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup 15% cream
    Replacement options
    or 35% cream
  • Salt and pepper, to taste

Steps

  1. In a pan, heat a dash of olive oil and soften the onion. Season and transfer to a bowl.
  2. Add the remaining meatball ingredients, season, mix well, and shape into balls.
  3. In the same pan, heat a dash of olive oil and brown the meatballs. Transfer the cooked meatballs to a plate and set aside. Throw out the cooking fat.
  4. In the same pan, melt the butter and add the flour. Whisk until texture resembles dough. Cook for a few seconds and stir in the chicken broth, whisking continuously until dough is smooth. Season generously.
  5. Add the remaining sauce ingredients and mix well.
  6. Add the meatballs and bring to a boil. Simmer for 10 minutes and serve over mashed potatoes.
 

Swedish meatballs

Swedish meatballs

Ingredients

  • Olive oil, for cooking
  • 1 cup yellow onion, chopped
  • 1 lb ground pork
  • 1/2 lb ground beef
  • 1/4 cup bread crumbs
  • 1 egg yolk
  • 1 tablespoon Dijon mustard
  • Salt and pepper, to taste

For the sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cup chicken broth
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup 15% cream
  • Salt and pepper, to taste

Steps

  1. In a pan, heat a dash of olive oil and soften the onion. Season and transfer to a bowl.
  2. Add the remaining meatball ingredients, season, mix well, and shape into balls.
  3. In the same pan, heat a dash of olive oil and brown the meatballs. Transfer the cooked meatballs to a plate and set aside. Throw out the cooking fat.
  4. In the same pan, melt the butter and add the flour. Whisk until texture resembles dough. Cook for a few seconds and stir in the chicken broth, whisking continuously until dough is smooth. Season generously.
  5. Add the remaining sauce ingredients and mix well.
  6. Add the meatballs and bring to a boil. Simmer for 10 minutes and serve over mashed potatoes.

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