Monday, October 13, 2014

Better than Ikea Swedish Meatballs

I'm addicted to Ikea's swedish meatballs. I will admit that I have driven the 45 minutes to Ikea for nothing else but meatballs, mashed potatoes and their delicious lingonberry sauce. 

So I decided to try to replicate their meatballs and I will totally toot my own horn and say they are even better than Ikea's. Isn't homemade always better?? (Minus shake shack). 

The kids and myself LOVED this meal. All that was missing was the sauce, so we used cranberry sauce. Does anyone know where to get lingonberries?? 

Better-Than-Ikea Swedish Meatballs 

2 lbs meatloaf mix (or 1lb ground beef and 1lb ground pork) 
1/3 cup milk 
1 egg plus 1 yolk 
1/2 cup heavy cream 

1 large yellow onion, grated (about 3/4 cup, more or less) 
2 pieces of white bread, torn up 

1/4 cup flour 
1/4 tsp allspice plus a pinch 
1/4 tsp nutmeg 
2 cups beef stock 
1 1/2 tsp salt 
Few cracks of black pepper
1 tbs oil
Cranberry sauce (optional) 

Large baking tray (lined with aluminum to save on washing)
Large sauté pan with high sides
Large bowl 
Mixing spoon 
Measuring spoons/cups 
Box grater 

Add the milk, bread pieces, 1/4 tsp allspice, 1/4 tsp nutmeg, egg and egg yolk to the large bowl. Mix together well and add the meat and 3/4 tsp of salt and a few cracks of black pepper. Combine well and make into 1 1/2 inch meatballs. 

Preheat oven to 350. 

Heat oil over medium heat and once oil is hot, add the meatballs. Do not overcrowd the pan. This will require cooking the meatballs in batches. Sear each side of the meatball for 2-3 minutes. It does not have to be cooked through as it will finish cooking in the oven. Remove seared meatballs from pan and place on the lined baking tray.

Once all meatballs have been seared and placed on the baking tray, place the tray in the oven and bake for 15-18 minutes to finish cooking the meatballs. 

While the meatballs bake, add flour to the leftover oil and meat drippings in the pan. Cook the oil for a few minutes before adding the beef stock. Lower the temperature to medium low and simmer the stock for 5 minutes to thicken. Once thickened, add the heavy cream, remaining 3/4 tsp of salt, a few cracks of black pepper and a good pinch of allspice. Add the meatballs into the sauce and simmer for a few more minutes.

Turn off the meatballs and serve with mashed potatoes, egg noodles or whatever you prefer. Cranberry sauce is a good addition to the meal as well. 

Enjoy it!! Xo

Charlie really loved these meatballs! This was his second serving!

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