Ikea Swedish Meatballs Copycat Recipes

IKEA SWEDISH MEATBALLS - COPYCAT RECIPE

Steps:

• 1. In a large skillet, heat 2 tblsp. sweet butter. Saute onion and garlic until tender and soft. Add milk until a paste forms. Set aside.
• 2. In a large bowl, combine all of the meatball ingredients and mix well. Add the onion paste and mix again.
• 3. Make 1" meatballs, and brown in the remaining 1 tblsp. sweet butter. Drain on paper towels, and set aside.
• 4. Make Gravy: melt butter in skillet; whisk in flour stirring constantly. Add beef broth, worcestshire sauce, heavy cream, and salt and pepper. Stir until gravy is smooth.
• 5. Return browned meatballs to the gravy, and cook on low until gravy is thickened and meatballs are heated through, about 15 minutes.

EASY SWEDISH MEATBALLS (IKEA COPYCAT)

Steps:

• Start by placing all the ingredients for the meatballs into a large bowl and mixing together with your hands until well combined.
• Divide the mixture into quarters and then make 5 meatballs from each quarter (so 20 meatballs in total). Each meatball will weigh approximately 25g (I like to weigh my first meatball as a guide and then try to make the others about the same size).
• Put the meatballs on an oiled grill rack over a tray covered in foil and place under a medium hot grill (broiler) for 7 minutes on each side, or until golden brown and cooked all the way through.
• While the meatballs are cooking, get your creamy gravy started... In a large jug, mix the cornflour with a small amount of cold water to make a paste, then add the beef stock. Pour into a large wide saucepan or frying pan and cook over a medium heat until nicely thickened. Add the double cream and mix together thoroughly.
• Finally add the meatballs to the creamy gravy. Cook the meatballs in the cream sauce for 1 more minute and then serve with the mashed potatoes, lingonberry jam (or cranberry sauce) and picked cucumber. Garnish with dill.

COPYCAT SWEDISH MEATBALLS

Steps:

• Place the bread and milk in the bowl of a stand mixer fitted with the paddle attachment. Let sit until the bread has absorbed the milk, about 5 minutes.
• Meanwhile, heat 1 tablespoon of the butter in a large frying pan over medium heat. Once hot, add the onion and cook until softened, about 4 minutes. Remove from heat and let cool slightly.
• Add the cooled onion, beef, pork, egg yolks, allspice, nutmeg, salt, and pepper to the bread and milk. Beat on medium speed until well combined, 1 to 2 minutes.
• With a medium spring loaded scoop, shape the mixture into 1 1/2 tablespoon sized balls. Roll the balls between your palms to smooth, wetting your hands if the mixture is sticking.
• Wipe the frying pan clean with a paper towel. Heat the remaining 2 tablespoons of butter over medium heat. Add half the meatballs and fry, turning occasionally, until browned on all sides and almost cooked through, 8 to 10 minutes. Transfer to a dish and repeat with the remaining meatballs.
• Turn the heat to low and add the flour to the pan drippings. Whisk until lightly browned, about 1 to 2 minutes. Slowly add the beef stock, whisking constantly. Continue to cook and whisk until the mixture thickens and is lump-free, about 5 minutes. Stir in the sour cream and season to taste with salt and pepper. Return the meatballs in the sauce and simmer until cooked through, about 5 to 10 minutes. Sprinkle with parsley before serving.