Iconic Eats – IKEA’s Swedish Meatballs #IKEAMeatballs

Here is South Africa IKEA isn’t really a thing, I guess.  Not that I think that you don’t know what IKEA is, it is just that we don’t have this brand available here.  But most of you may probably know it from various pop culture and other general references.

 

 

 

Represented in more than 52 countries, this is truly an iconic brand.

So, what else do you know about Sweden?  The pristine, clean cities, ABBA, home of the Nobel prize, Stieg Larsson and of course the national dish Köttbullar med gräddsås – or Swedish Meatballs.

The company I work for is Anglo-Swedish, so I’ve been fortunate enough to travel to Sweden a couple of times. And to have some Köttbullar as well!

 

 

 

 

 

 

 

 

 

Asking the Swedes about their about traditional foods, Swedish Meatballs will quickly become the topic of conversation.  Now, even more so because recently IKEA released their Swedish Meatball recipe – one that you can try at home. IKEA brought Swedish meatballs firmly into popular culture, with customers being able to buy it in-store.  With the limitations globally on general public access to their stores, this was a genius move – it created a real buzz on social media.  Cult following levels. Typical IKEA style, it same with ‘flat-pack type’ instructions.

 

 

 

 

 

 

 

 

 

 

 

 

 

This bought back such lovely memories, I just had to try it myself!

In case you are struggling to read the instructions above, here it is:

Serves 4

Ingredients: Meatballs 

500g beef mince
250g pork mince
1 onion finely chopped

 

 

 

 

 

 

 

1 clove of garlic (crushed or minced)
100g breadcrumbs
1 egg
5 tablespoons of whole milk
generous salt and pepper

Ingredients – Cream Sauce 

dash of oil
40g butter
40g plain flour
150ml vegetable stock
150ml beef stock
150ml thick double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Meatballs

Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

 

 

 

 

 

 

 

Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).

 

 

 

 

 

 

 

In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.

 

 

 

 

 

 

 

When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.

Iconic Swedish cream sauce

In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

 

 

 

 

 

 

 

 

When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!

My sauce was a bit lumpy, but it is my fault – being too impatient! Traditionally Swedish meatballs are served with boiled potatoes and lingonberry (that we don’t get here of course).

We had it with mashed potatoes – so good. Smaklig måltid!