Ikea Swedish Meatball

Ingredients · for 4 (scales to your household)

• 1/2 pound Ground pork $2.74
• 1 pound Ground beef $7.94
• 1 Onion $0.60
• 2/3 cup Breadcrumbs $0.89
• 1 Garlic clove $0.03
• 5 tbsp. Milk $0.13
• 1 Egg $0.40
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 3 tbsp. Butter $0.61
• 2 tbsp Dash of oil $0.16
• 3 tbsp. Plain flour $0.05
• 2/3 cup Vegetable stock $0.75
• 2 tsp. Soy sauce $0.11
• 2/3 cup Beef stock $0.37
• 1 tsp. Dijon mustard $0.14
• 2/3 cup Thick, double cream $1.60

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Mix the ground pork and beef in a large bowl, making sure there are no lumps.
2. Stir in the chopped onion, breadcrumbs, garlic, and egg.
3. Once everything is combined well, add the milk and a generous amount of salt and pepper. Mix well.
4. Form small, 2-inch meatballs from the mixture and put them on a plate. Cover them and put them in the fridge for 2 hours, or at least 45 minutes. In that way, they’ll preserve their ball shape, brown evenly, and don’t form into lumpy looking rocks.
5. Heat oil in a large frying pan on medium heat. Once the oil is hot, place the meatballs carefully and brown on all sides.
6. Place them in an oven-safe baking dish and cook in a preheated oven to 350°F/180°C for 30 minutes.
7. Melt the butter in a frying pan or skillet.
8. Whisk in the flour constantly stirring for two minutes.
9. Stir in the beef stock and the vegetable stock.
10. Add the double cream, Dijon mustard, and soy sauce. Bring to a simmer and let the sauce thicken on low heat constantly stirring to prevent sticking.
11. Set aside from the heat.
12. Once you have your meatballs and cream sauce ready, all you have to do is pour the sauce over them and devour.

Per serving