Copycat IKEA meatballs

I was stucked in a rut. I run out of dinner ideas mainly because I have been so lazy tweaking and developing recipes, but today my son wanted meatballs. Well I was planning to make the salisbury steak but I found out I run out of mushrooms! And because I was too lazy to go to the market on Wednesday I didn’t top up my weekly supply of veggies and fruits. It horrifies me when I see my kitchen and fridge bare, because on Asian standards the kitchen must have tons of food because you know we like our food too much, we make food for 10 instead of four just in case there are unannounced visits. 

So I made the meatballs, even my fussy boy was so excited to devour it, he loves helping me in the kitchen mainly because he can lick the spoon at his heart’s content.

Anyway here is the recipe 🙂

  • For the meatballs 
  • 3 slices bread or 1/2C breadcrumbs
  • 1/4 cup milk
  • 1/2 cup minced yellow onion
  • 4 tablespoons unsalted butter, divided
  • 1 pound ground beef (80:20)
  • 1 pound ground pork
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 teaspoon ground allspice, optional
  • 1/4 teaspoon freshly grated nutmeg

CREAMY BEEF GRAVY

  • 4 tablespoons butter
  • 1/4 cup flour
  • 4 cups beef stock
  • 1/2 cup heavy cream
  • 1 tablespoon soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper (regular black pepper is fine too, but you’ll see the tiny specs on the sauce)


Instructions:



  1. 1. In the bowl of your stand mixer add the milk to the slices of bread.
  2. 2. Melt the butter in a pan and add the minced yellow onions.
  3. 3. Cook them on medium low heat until translucent but not browned.
  4. 4. Remove from heat and let cool.
  5. 5. In your bowl with the milk soaked bread add the rest of the meatball ingredients including the cooked onions, but only 2 tablespoons of the butter.
  6. 6. Mix it on low until the bread is broken apart and the meat is combined with the ingredients (using the stand mixer and not your hands helps keep the mixture cold and tender).
  7. 7. Using a meatballer or your hands or ice cream scoop, scoop them into balls about the size of a ping pong ball.
  8. 8. Freeze on a cookie sheet if possible.
  9. 9. If cooking immediately, add the rest of your butter to your skillet and cook on medium high on all sides for a total of 4-5 minutes.
  10. 10. Remove the meatballs from the pan.




Or if using breadcrumbs:

  • Melt the butter in a pan and add the minced yellow onions.
  • Cook the onions on medium low heat until translucent but not browned.
  • Remove from the pan and let it cool.
  • In the bowl put the ground meat, followed by the spices, then the breadcrumbs, milk and eggs
  • Mix them together thoroughly 
  • and follow steps 7 to 10.



TO MAKE THE GRAVY:

  • Add the butter to the pan, then add the flour and whisk until combined on medium heat.
  • Cook the flour 1-2 minutes or until it just starts to brown a bit.
  • Add in the beef stock and whisk well until combined.
  • Add in the rest of the ingredients and whisk together.
  • Add the meatballs back in and coat with the gravy until it is thickened, another 3-5 minutes
  • Top with parsley (optional)


Notes:

You can sub the meat to 50:50 pork:beef, or only beef

Add some ligonberry jam, steamed veggies


You can also serve it with rice, mashed potatoes or just veggies

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