Kitchen

[drizzellla]

Ikea Meatballs

Ingredients for the meatballs:

• 500 grams (1.1 pounds) ground beef
• 250 grams (slightly more than ½ pound) ground pork
• 1 onion finely chopped
• 1 clove of garlic (crushed or minced)
• 100 grams (3.5 ounces) breadcrumbs
• 1 egg
• 5 tablespoons of whole milk
• Salt and pepper to taste

Ingredients for the cream sauce:

• Dash of oil
• 40 grams (1.4 ounces) butter
• 40 grams (1.4 ounces) plain flour
• 150 ml (5 fluid ounces) vegetable stock
• 150 ml (5 fluid ounces) beef stock
• 150 ml (5 fluid ounces) thick double cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard

Here's how you do it:

1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape while cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.

And for the cream sauce:

 

1. Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
2. Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
3. Bring to a simmer and allow the sauce to thicken. Continue to stir.
4. When ready to eat, serve with your favorite potatoes -- either creamy mash or mini new boiled potatoes.

[drizzellla]

Had this at a party once - the meatballs disappeared in no time

Ingredients

 

• 2½ cups Grape Jelly
• 1 18 oz. bottle of Barbecue Sauce
• 1 package (2 lb) frozen prepared meatballs
  
  

  Preparation

  STEPS

  1. Add grape jelly and Barbecue Sauce to a slow cooker; stir to blend well. Stir in meatballs to coat. Cover and cook, on high for 3 to 3 1/2 hours, stirring halfway during the cook time, until meatballs are thoroughly heated and sauce is simmering.
     
     Tip: For a spicy kick, add Sriracha hot sauce.

[Harpa]

---

@drizzellla wrote:

Had this at a party once - the meatballs disappeared in no time

Ingredients

 

• 2½ cups Grape Jelly
• 1 18 oz. bottle of Barbecue Sauce
• 1 package (2 lb) frozen prepared meatballs
  
  

  Preparation

  STEPS

  1. Add grape jelly and Barbecue Sauce to a slow cooker; stir to blend well. Stir in meatballs to coat. Cover and cook, on high for 3 to 3 1/2 hours, stirring halfway during the cook time, until meatballs are thoroughly heated and sauce is simmering.
     
     Tip: For a spicy kick, add Sriracha hot sauce.

---

@drizzellla  Forgot about this one! I do these for cocktail meatballs, just the meat, S & P, but use ketchup & grape jelly.  Definitely a disappearing act!

[novamc1]

@Harpa 

@drizzellla 

I used to do the grape jelly meatballs back in the 1970s, but the newer recipes  called  not for grape jelly,  but  a can of Ocean Spray jellied cranberry sauce and a bottle of  Heinz chili sauce.  

  The chili sauce contains horseradish and also was commonly used with grape jelly. No ketchup was used back then that I recall.

No matter which was used........no leftovers. We used to have many parties and don't recall any meatballs remaining at the end !!

[PilatesLover]

What great ideas, thanks everyone!  Grape jelly, whoda thunk?

[proudlyfromNJ]

---

@PilatesLover wrote:

What great ideas, thanks everyone!  Grape jelly, whoda thunk?

---

@PilatesLover  Yes, I see some really good ideas. Love the grape jelly one, have been using that for years for crock pot parties at home and work.

[Rockycoast]

Have been using this recipe for  Sweet and Sour meatballs for decades. Never any leftovers. I use them mostly for appetizers, but served over rice makes a nice meal. It is straight from my old Betty Crocker cookbook.

20-25 small sized meatballs  (1-1/2 inches)

1/2 cup packed brown sugar

1 TBSP cornstarch

1-13.5 oz can of pineapple chunks with juice

1/3 cup vinegar

1 TBSP soy sauce

1 green pepper, chopped

Cook meatballs in hot skillet, remove. Drain fat if there is any. Mix brown sugar and cornstarch in hot skillet. Stir in pineapple with juice, vinegar and soy sauce.  Heat to boiling, stirring constantly.  Add meatballs back to skillet making sure to coat all in sauce. Cover and simmer around 10 minutes stirring occasionally.  Add green pepper chunks, cover and simmer for 5 minutes. Enjoy. Once cooked I put in a crock pot on low to keep warm.

[JeanLouiseFinch]

Super Simple Sausage Balls

1# sausage 

2 cups (8 oz. bag) shredded cheddar

2 eggs

Mix by hand until thoroughly combined, but don't over mix.  Divide into 24 meatballs and place on parchment lined baking sheet.  Bake in a preheated 350 for 30-35 mins. until golden brown. 

[Chi-town girl]

@PilatesLover - I posted this recipe 2 years ago. It a family fav!

 Enjoy!!!

https://community.qvc.com/t5/Recipes/IKEA-releases-famous-meatballs-recipe-so-we-can-all-make-them/m... 

Chi-town girl

Honored Contributor

Posts: 24,627

Registered: ‎03-27-2014

IKEA releases famous meatballs recipe so we can all make them during lockdown

‎04-20-2020 07:05 PM

Ikea's Swedish meatballs with cream sauce:

Makes 16 - 20 meatballs

Ingredients for the meatballs:

• 500 grams (1.1 pounds) ground beef
• 250 grams (slightly more than ½ pound) ground pork
• 1 onion finely chopped
• 1 clove of garlic (crushed or minced)
• 100 grams (3.5 ounces) breadcrumbs
• 1 egg
• 5 tablespoons of whole milk
• Salt and pepper to taste

Ingredients for the cream sauce:

• Dash of oil
• 40 grams (1.4 ounces) butter
• 40 grams (1.4 ounces) plain flour
• 150 ml (5 fluid ounces) vegetable stock
• 150 ml (5 fluid ounces) beef stock
• 150 ml (5 fluid ounces) thick double cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard

Here's how you do it:

1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape while cooking).
3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballsand brown on all sides.
4. When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.

And for the cream sauce:

1. Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.
2. Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.
3. Bring to a simmer and allow the sauce to thicken. Continue to stir.
4. When ready to eat, serve with your favorite potatoes -- either creamy mash or mini new boiled potatoes.

[stellabystarlight]

I was once leaving a function at my church and a group of us started talking in the parking lot.  Well, long story short, someone mentioned the Ikea Swedish Meatballs (which at the time I had never heard of), and everyone started raving about them.  I see their recipe was just published.