Recipes

IKEA Swedish Meatballs

Cuisine: Other

Type: Main Course

Serves: 4-6

Source:	Food Network Magazine
Attributes:
Comments:	This is a knock-off of Ikea Swedish Meatballs, and is very good.
Serving Suggestions:	We serve this over egg noodles, but it would traditionally be served with potatoes and Lingonberry jam. Because we use noodles, I've increased the sauce recipe by 50% so you get a nice coating of sauce on the noodles.

Ingredients:

Meatballs:
1 cup plain breadcrumbs
2 tbs. unsalted butter
1/3 cup finely minced white onion
2 cloves garlic, minced
1/4 tsp. allspice
Kosher salt and freshly ground white pepper
1/2 cup whole milk
1 tsp. Worcestershire sauce
3/4 lb lean ground beef
1/2 lb lean ground pork
1 large egg plus 1 egg white, beaten
Vegetable oil for brushing pan

Gravy:
3 tbs. unsalted butter
3 tbs. all-purpose flour
2-1/4 cups low-sodium beef broth
1.5 tsp. Worchestershire sauce
Generous 1/3 cup heavy cream
Kosher salt and freshly ground black pepper
3 tbs. chopped parsely (optional garnish)
Lingonberry jam (optional)

Instructions:

1. Make the meatballs: Put the breadcrumbs in a large bowl. Heat the butter in a skillet over medium heat. Add the onion, garlic, allspice, 2 teaspoons salt and 1/4 teaspoon ground white pepper and cook, stirring, until soft, about 5 minutes. Add the milk and Worchestershire sauce and bring to a simmer. Pour the milk mixture over the breadcrumbs and stir to make a thick paste. Let cool. Add the beef, pork, egg and egg white to the bowl and mix until well combined.

2. Brush a sheet pan with oil. Roll the meat mixture into 1-inch balls and arrange on the sheet pan. It should make about 45 of them. Cover with plastic wrap and refrigerate at least one hour. You can prepare ahead of time to this point.

3. Preheat oven to 400°F. Bake the meatballs until cooked through, about 20 to 25 minutes.

4. Make the gravy: Melt the butter in a large skillet over medium heat. Add the flour and cook, whisking, until smooth. Whisk in the beef broth and Worchestershire sauce and bring to a simmer. Add the cream and meatballs. Reduce the heat to medium low and simmer until the gravy thickens, about 10 minutes. Season with salt and black pepper. Transfer to a serving dish or directly over pasta in bowls. Sprinkle with parsley and serve with the lingonberry jam, if desired.

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