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By Samantha Teague
April 21, 2020
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IKEA Has Just Released Its Meatball Recipe So You Can Fry 'Em Up at Home

Home is where the meatballs are.
By Samantha Teague
April 21, 2020
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It's a tradition we all know well: go to IKEA with the intention of picking up some new water glasses, spend two hours wandering the labyrinth and filling a basket with tea light candles (you can never have too many), bath rugs (so soft!) and plants (you'll keep this one alive, promise), then sit down for a plate of delicious meatballs and mash.

During COVID-19, IKEA has had to temporarily shut its in-store restaurants, in line with the government's closure of non-essential indoor venues. But, so you can get your fix at home, it has just released the recipe to its blessed meatballs.

The Swedish flatpack experts are also now offering contactless delivery (in Australia) and have a podcast that reads through the IKEA catalogue, so you can really relive your time strolling through its endless corridors.

But, we'll skip the smalltalk and get straight to what you're all looking for: the recipe.

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IKEA'S MEATBALLS

Serves four

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

For the cream sauce

Dash of oil
40 grams butter
40 grams plain flour
150 millilitres vegetable stock
150 millilitres beef stock
150 millilitres thick double cream
2 teaspoons soy sauce
1 teaspoon dijon mustard

To make the meatballs

Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs and 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 two hours (this will help them hold their shape while cooking).

In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.

Add to an overproof dish and cover with aluminium. Place in a hot oven (180°C conventional or 160°C fan) and cook for a further 30 minutes.

To make the cream sauce

Melt butter in a frying pan.

Whisk in flour, stirring continuously for two minutes. Stir in vegetable and beef stock. Stir in double cream, soy sauce and dijon mustard.

Bring to a simmer and allow sauce to thicken.

Serve with your favourite potatoes — either creamy mash or mini new boiled potatoes.

Published on April 21, 2020 by Samantha Teague

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