IKEA meatballs are usually served hot in the café or available to buy as frozen heart in the Swedish Food Market. However, lockdown means customers can’t get their hands on the famous Swedish meatballs that are a favourite among Brits everywhere. IKEA is encouraging fans of the meaty balls to have a go at creating their own, so here’s everything you need to know to make your own meatballs.

How to make IKEA meatballs

The news of the recipe release comes after a series of recent announcements from IKEA detailing how the furniture firm is helping key workers and colleagues throughout the pandemic.

Some of their Swedish Food Markets have reopened to key workers, IKEA staff and vulnerable customers, who are able to use the service to buy essential food items.

In addition, stores in Wembley and Gateshead have been turned into drive-through testing centres for NHS staff.

Country Food Manager at IKEA, Lorena Loured said: “We know that some people might be missing out meatballs, which is why we’ve released an at-home alternative which, using accessible ingredients, will help those looking for some inspiration in the kitchen.

“Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable.”


  • Mushroom sauce recipe: How to make a mushroom sauce

For the meatballs, you will need:

  • 500g beef mince
  • 250g pork mince
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed or minced
  • 100g breadcrumbs
  • 1 egg
  • 5 tablespoons of whole milk
  • Salt and pepper, to taste


  • How to make an espresso martini

For the Swedish cream sauce, you will need:

  • Dash of oil
  • 40g butter
  • 40g plain flour
  • 150ml vegetable stock
  • 150ml beef stock
  • 2 teaspoons soy sauce
  • 1 teaspoons Dijon mustard


Start by combining beef and pork mince and mixing thoroughly to break up any lumps. Next, add the finely chopped onion, garlic, breadcrumbs, eggs and mix.

Add milk and season well with salt and pepper. Shape the mixture into small, round balls before placing on a clean plate, covering and storing in the fridge for 2 hours.

This step is to help the balls retain their shape through the cooking process.

In a frying pan, heat oil on medium heat. Once the pan is hot, gently add the meatballs and brown on all sides.

When browned, add to an ovenproof dish and cover with foil or a lid. Place in a hot oven at 160 to 180C fan and cook for another thirty minutes.

For the Swedish cream sauce:

In a frying pan, melt 40g butter. Whisk in 40g of plain flour and continue cooking, stirring continuously for two minutes, allowing the flour to cook through.

Next, add 150ml of vegetable stock and 150ml beef stock and continue to stir.

Add 150ml of thick double cream, two teaspoons of soy sauce and one teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

When ready to eat, serve with potatoes. These work perfectly with either mashed potatoes or mini boiled new potatoes.

Source: Read Full Article