- 500 GR beef mince
- 250 GR pork mince
- 1 onion (finely chopped)
- 1 clove garlic (minced)
- 100 GR breadcrumbs
- 1 egg
- 5 TBS of milk (whole milk)
- Generous salt and pepper
Swedish Cream Sauce:
- Dash of oil
- 40 GR butter
- 40 GR plain flour
- 300 ML stock (or consommé)
- 150 ML thick double cream
- 2 TSP soy sauce
- 1 TSP Dijon mustard
Oven: 350° F
Meatballs:
- Mix beef and pork mince with your fingers 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 (this will help them hold their shape whilst cooking).
- In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a hot oven and cook for a further 30 minutes.
Swedish Cream Sauce:
- Melt 40 GR of butter in a pan. Whisk in 40 GR of plain flour and stir for 2 mins. Add 300 ML of stock (or consommé) and continue to stir. Add 150 ML double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.
- When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes.
https://www.ikea.com/jp/en/stores/restaurant/meatball-recipe-pub2252cf10