Meatballs:
1. 500g ground beef
2. 250g ground pork
3. 1 onion finely chopped
4. 1 clove garlic pressed
5. 100g breadcrumbs
6. 1 egg
7. 5 TBS whole milk
8. Salt & pepper to taste
Swedish Cream sauce:
1. Dash of cooking oil
2. 40g butter
3. 40g flour (I prefer to use white whole wheat flour)
4. 300ml vegetable stock (I use the stock from cooking the potatoes for making mashed potatoes)
5. 150ml cream (piskefløde)
6. 2 tsp dark soy sauce (to give it color)
Directions:
Meatballs:
1. Mix ground pork, ground beef, add chopped onions, garlic, breadcrumbs and egg by hand or preferably with an electric hand-mixer.
2. Shape into small, round balls, cover and keep in fridge for 30 minutes to 2 hours (according to IKEA's recipe, this would helps it keep its shape while cooking).
3. Heat pan on medium heat and gently fry meatballs until golden on all sides.
4. Place in the oven at 180 degree celsius (160 degree celsius oven with fan) for 30 minutes.
Swedish Cream Sauce:
1. Melt 40g of butter in a sauce pot.
2. Whisk in 40g of flour and stir for 2 minutes until creamy and not bumpy.
3. Add 300ml vegetable stock and continue to stir.
4. Add 2 tsp of dark soy sauce and continue to stir.
5. Add 150ml cream and continue to stir.
6. Simmer and allow the sauce to thicken
7. Serve with your favorite potatoes.
Additional Information:
We made this and it tasted very much like IKEA's. Thus, I am recording it down. I think the secret lies in using bread crumb as an ingredient for the meatball. The original IKEA's recipe calls for beef stock, but the sauce tasted just like IKEA's without using the beef stock. The original IKEA's recipe for the sauce calls for 150ml of cream, but our sauce tasted very much like IKEA's by using only 50-100ml cream instead. I find that putting it in the oven for 30 minutes is not really necessary, as it is cooked enough on the pan. Transferring it to the oven serves more the purpose of keeping it warm before serving. J helped to make the mash potatoes. Everyone at home liked it, so I was very happy :-)
References:
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