Homemade IKEA Swedish Meatballs

By Leite's Culinaria

Ingredients

1 pound ground beef
8 1/2 ounces ground pork
1 medium (6 oz) onion (finely chopped)
2 cloves of garlic (minced)
1 cup dried bread crumbs or panko
1 large egg
5 tablespoons whole milk
Salt and freshly ground black pepper
Mild vegetable oil (for frying)
3 tablespoons (1 1/2 oz) butter
3 tablespoons all-purpose flour
1 1/3 cup beef stock
2/3 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard

Prep Time10mins
Cook Time30mins
Servings4

Instructions

Make the meatballs

Preheat the oven to 350°F (180°C).

In a large bowl, combine the beef and pork, and mix with your fingers to break up any lumps. Add the onion, garlic, bread crumbs, egg, and mix to combine.

Stir in the milk and season with salt and pepper. Pinch off a small amount of meatball mixture and fry in a small skillet until cooked through. Taste and adjust seasoning, if needed.

Shape the mixture into 1 1/2-inch (4-cm) round balls.

In a large skillet over medium heat, warm the oil. Working in batches if necessary, gently add the meatballs and cook until browned on all sides, 7 to 10 minutes.

Place the meatballs in an ovenproof dish and cover. Bake for 30 minutes.

Make the cream sauce

Meanwhile, in the same skillet you browned the meatballs, melt the butter over medium heat. Whisk in the flour and stir for 2 minutes.

Whisk in the beef stock, loosening any bits stuck to the skillet, which will help flavor the sauce. Pour in the cream, soy sauce, and spoon in the mustard. Bring to the gravy to a simmer and cook until the sauce thickens, 3 to 5 minutes. TESTER TIP: If your sauce becomes too thick, thin with additional beef stock.

Serve the meatballs with the sauce on the side. Or do as I do, and add back the meatballs to the skillet and toss to coat with the gravy.