Should we listen to our gut to pick our meal or think over our choices carefully? Let’s try some Swedish meatballs while pondering!
Ingredients
Original IKEA Style
- 1lb / 500g Ground beef
- 0.5 lb / 250g Ground pork
- 1 Onion (finely chopped)
- 1 clove of garlic (finely chopped)
- ½ cup / 100g Bread crumbs
- 1 Egg
- 5 tablespoons Whole milk
- 2 teaspoon Salt
- 2 teaspoon Pepper
Cream sauce ingredients
- 3 tablespoons / 40g Butter
- 3 tablespoons / 40g Flour
- ⅔ cup / 150ml Vegetable stock
- ⅔ cup / 150ml Beef stock
- ⅔ cup / 150ml Thick double cream
- 2 teaspoons / 10ml Soy sauce
- 1 teaspoon Dijon mustard
Freestyle – Keto
- 1.5lb / 750g Ground beef
- 0.8 lb / 370g Ground pork
- 1 Onion (finely chopped)
- 2 clove of garlic (finely chopped)
- 1 Egg
- 5 tablespoons Whole milk
- 2 teaspoon Salt
- 2 teaspoon Pepper
Cream sauce ingredients
- 1 stick / 100g Butter
- 7 oz / 200g Sour cream or creme fraiche
- 2 teaspoons / 10ml Soy sauce
- 2 teaspoon Dijon mustard
How to make Swedish meatballs
Meatballs
- Place all the meatball ingredients into a big bowl.
- Work everything together by hand.
- Make walnut sized meatballs. If the meatballs doesn’t seem firm enough place them into the fridge for an hour or two and quickly rework them before frying.
- Brown the meatballs on medium to high heat on all sides.
- If short on time just finish them off in the frying pan.
- Add browned meatballs to an ovenproof dish, cover and bake them in a 350°F / 180°C oven for about 30 minutes.
Cream sauce
- On medium heat melt butter in a pan.
- Whisk in the rest of the ingredients one after the other. Only start adding the next ingredient once we have a completely worked the previous one into the sauce.
- When all the ingredients are in, lower the heat and simmer until the sauce thickens. Mind that it will thicken further up as it cools. The keto variety will be like butter in the fridge.
Enjoy!
Swedish Meatballs Recipe
Should we listen to our gut to pick our meal or think over our choices carefully? Let’s try some Swedish meatballs while pondering!
Ingredients
Original IKEA Style
- 1 lb / 500g Ground beef
- 0.5 lb / 250g Ground pork
- 1 Onion finely chopped
- 1 clove of garlic finely chopped
- ½ cup / 100g Bread crumbs
- 1 Egg
- 5 tablespoons Whole milk
- 2 teaspoon Salt
- 2 teaspoon Pepper
Cream sauce ingredients
- 3 tablespoons / 40g Butter
- 3 tablespoons / 40g Flour
- ⅔ cup / 150ml Vegetable stock
- ⅔ cup / 150ml Beef stock
- ⅔ cup / 150ml Thick double cream
- 2 teaspoons / 10ml Soy sauce
- 1 teaspoon Dijon mustard
Freestyle – Keto
- 1.5 lb / 750g Ground beef
- 0.8 lb / 370g Ground pork
- 1 Onion finely chopped
- 2 clove of garlic finely chopped
- 1 Egg
- 5 tablespoons Whole milk
- 2 teaspoon Salt
- 2 teaspoon Pepper
Cream sauce ingredients
- 1 stick / 100g Butter
- 7 oz / 200g Sour cream or creme fraiche
- 2 teaspoons / 10ml Soy sauce
- 2 teaspoon Dijon mustard
Instructions
Meatballs
- Place all the meatball ingredients into a big bowl.
- Work everything together by hand.
- Make walnut sized meatballs. If the meatballs doesn’t seem firm enough place them into the fridge for an hour or two and quickly rework them before frying.
- Brown the meatballs on medium to high heat on all sides.
- If short on time just finish them off in the frying pan.
- Add browned meatballs to an ovenproof dish, cover and bake them in a 350°F / 180°C oven for about 30 minutes.
Cream sauce
- On medium heat melt butter in a pan.
- Whisk in the rest of the ingredients one after the other. Only start adding the next ingredient once we have a completely worked the previous one into the sauce.
- When all the ingredients are in, lower the heat and simmer until the sauce thickens. Mind that it will thicken further up as it cools. The keto variety will be like butter in the fridge.
Notes
Enjoy!
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