Created from the original Ikea meatballs recipes. It should be taste like IKEA.... unless the recipe is faked (joke)
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Ingredients
- 500 g ground beef
- 250 g minced pork
- 60 g onion (peeled, diced)
- 1 tsp minced garlic (or garlic powder)
- 60 g breadcrumbs (originally require 100g)
- 1 pcs egg
- 5 tbsp milk
- ⅔ tsp sea salt (originally require 1tsp)
- 0.5 tsp ground black pepper
Sauce mixture
- 20 g butter (originally require 40g)
- 20 g all-purpose flour (originally require 40g)
- 150 ml chicken broth (originally require vegetable broth)
- 150 ml beef broth
- 100 ml cream (originally require 150ml)
- 2 tsp dark soy sauce
- 1 tsp Dijon mustard (Dijon mustard)
Instructions
FOR THE 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.
FOR THE SWEDISH CREAM SAUCE
- In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes
- 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
Notes
IKEA original recipe
Modification
做法上，我會將肉丸定型後，放入去氣炸鍋，用180C／350F, 直接烤焗10-12分鐘
Modification
做法上，我會將肉丸定型後，放入去氣炸鍋，用180C／350F, 直接烤焗10-12分鐘