Swedish Meatballs

I have never tried an Ikea meatball so no idea how similar this is but it was good.

First time making them so a few learnings, most notably my balls are too big. It did say to make them small but it was a week night and I was tired. Also I didn't have normal breadcrumbs, only golden, so they have orange highlights. Finally, I read the recipe wrong and mixed the dry ingredients and milk before the meat. This clumped the breadcrumbs together so I have lumps.

But it's all about the taste and it was a very lovely midweek meal indeed. Great too that you can premake the meatballs then get on with the sauce while they bake.

Also ignore the cheap chips. I think they are cheap because they are half the height.

Ingredients

Meatballs

• 750g beef & pork mixed mince

• 1 onion, finely chopped

• 1 clove of garlic, minced

• 100g breadcrumbs

• 1 egg

• 5 tbsp whole milk

• Generous salt and pepper
  

Sauce

• 40g butter

• 40g plain flour

• 300ml beef stock

• 150ml double cream

• 2 tsp soy sauce

• 1 tsp Dijon mustard

Method

Meatballs

1. Mix the beef and pork mince with your fingers to break up any lumps.

2. Add the onion, garlic, breadcrumbs, egg and mix.

3. Add the milk and season well with salt and pepper.

4. Shape mixture into small, round balls.

5. Cover and store in the fridge for 2 hours (this will help them hold their shape whilst cooking).

6. Place the meatballs in an ovenproof dish and bake at 160°C fan for 30 mins for small balls, 45 mins if you make large ones like me (basically until cooked through and a bit brown on the outside).
   

Sauce

1. Melt the butter in a pan.

2. Whisk in the plain flour and stir for 2 mins.

3. Add the stock and continue to stir.

4. Add the double cream, soy sauce and mustard.

5. Bring it to simmer and allow to thicken