Swedish meatballs
Recreating the famous Ikea meatballs at home
Serves
5 - 6
Prep Time
10 mins
Cook Time
25 mins
These meatballs are in the freezer section of your supermarket. Made with 97% beef rump, a sprinkle of salt and pepper to season, and a touch of collagen to keep it tender and juicy. That's it.
We're using them to recreate Ikea's beloved meatball recipe. Convenient and easy to cook, they take the hassle out of rolling meatballs by hand and let you get straight to cooking.
A little mash potato or cauliflower on the side as well as some beetroot relish and you've got a Scandi classic.
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ShareIngredients
1 pack Silver Fern Farms Pure Meatballs with Rump
1 Tbsp olive oil
½ onion
finely diced40g butter
⅓ cup plain flour
300ml beef stock
½ cup cream
1 tsp Worcestershire sauce
1 tsp ground nutmeg
400g cauliflower
roughly choppedsalt and pepper
Method
Cook the meatballs according to packet instructions.
In a large frying pan, heat a little oil and add in the diced onion.
Sauté over a medium heat until translucent then add in the butter.
Once that’s melted, stir in the flour and cook for one minute.
Add a little of the beef stock, about ¼.
Allow it to thicken, stir through the Worcestershire sauce, cream and ground nutmeg and then gradually add in the rest of the stock, stirring to keep it smooth.
While it’s simmering, add the meatballs back in and gently reheat while the sauce thickens to a nice gravy.
Serve with cauliflower mash, broccoli and some beetroot relish or pickled cucumber on the side.
Boil the cauliflower in salted water until soft. Drain off the water and mash with a fork until smooth.
Nutrition Information per Serving (283g)
This nutrition analysis is based on 6 serves and doesn't include the broccoli, relish or cucumber to serve.
