Ikea's Iconic Swedish Meatballs
Ikea's Swedish Meatballs are legendary. Up until a few days ago, the recipe was a carefully guarded secret. However, like several other organizations responding to the Covid-19 pandemic, Ikea released the recipe for its iconic meatballs so that fans could enjoy them at home. I tried my hand at making the Swedish Meatballs, scaled to US measurements. Here's what I learned!
Servings: 6 servings
- 1 pound (16 ounces) ground beef (See Tip 1)
- 1/2 pound (8 ounces) ground pork (See Tip 2)
- 1 cup chopped onion (1 medium onion)
- 1 clove garlic, minced
- 3/4 cup (3.2 ounces) dried breadcrumbs
- 1 large egg
- 5 Tablespoons (2.5 ounces) milk
- 1 1/2 teaspoons Kosher salt (See Tip 3)
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons vegetable oil
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 1/2 cup (4 ounces) vegetable broth (See Tip 4)
- 1/2 cup (4 ounces) beef broth (See Tip 4)
- 1/2 cup (4 ounces) heavy cream
- 1 teaspoon Dijon mustard
- 2 teaspoons soy sauce (See Tip 5)
- Salt and pepper to taste (See Tip 6)
Add ground beef and ground pork to food processor fitted with steel blade. Process for 10 seconds or until combined. Add remaining meatball ingredients. Process for 20 seconds or until combined.
Take a small amount of meatball mixture; microwave for 20 seconds or until done. Taste for seasonings. Correct if necessary.
Form mixture into golf-ball sized meatballs. Refrigerate for 2 hours. (See Tip 7)
Heat oven to 350°F
Heat 2 tablespoons vegetable oil in 12-inch skillet over medium heat. Add 9 ot 10 meatballs; brown on all sides. Remove from pan; drain on paper towels. Repeat with remaining meatballs. Place browned meatballs in oven-proof dish. Cover with aluminum foil. Bake in preheated 350°F oven for 30 minutes.
Yield: 28 meatballs.
Melt 3 tablespoons of butter in a saucepan. Whisk in 3 tablespoons of flour; stir for two minutes.
Whisk in vegetable broth and beef broth until bubbly and thickened. Whisk in cream, mustard and soy sauce until smooth and bubbly.
Yield: 1 3/4 cups of Cream Sauce.
- I used 90% lean ground beef.
- I actually used the food processor to "grind" the pork. To do this, I put 2-inch chunks of boston butt in the food processor fitted with a steel blade, and processed it for 10 seconds. The result - perfectly ground pork!
- If you use regular table salt in place of Kosher salt, reduce the amount to 1 1/4 teaspoons.
- You can use chicken broth in place of the vegetable broth and/or the beef broth.
- I used low sodium soy sauce. If you use regular soy sauce, the salt content might be all right. I would suggest that you taste the sauce to see if more salt is needed.
- I added 1/4 teaspoon of Kosher salt and a few grinds for black pepper.
- I used a 1 3/4-inch ice cream scoop to initially form the meatballs. Then I rolled them between my palms to round them off.
Calories: 453kcal | Carbohydrates: 17g | Protein: 26g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 151mg | Sodium: 996mg | Potassium: 470mg | Fiber: 1g | Sugar: 3g | Vitamin A: 573IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 3mg