Swedish meatballs
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.
Particularities
- ServesYields 25 meatballs
- Prep time10 min
- Cook time20 min
- Timeout-
- FreezingFreezes well
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 optionsor 35% cream
- Salt and pepper, to taste
Steps
- In a pan, heat a dash of olive oil and soften the onion. Season and transfer to a bowl.
- Add the remaining meatball ingredients, season, mix well, and shape into balls.
- 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.
- 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.
- Add the remaining sauce ingredients and mix well.
- Add the meatballs and bring to a boil. Simmer for 10 minutes and serve over mashed potatoes.
Recipe published on August 19, 2018
