Swedish Meatballs (Ikea Meatballs)

Ingredients · for 4 (scales to your household)

• 3 slices Bread $0.48
• 1/3 cup Milk $0.14
• 1/2 cup Yellow onion, minced $0.38
• 4 tablespoons Unsalted butter $0.81
• 1 pound Ground beef (80/20) $7.94
• 1 pound Ground pork $5.49
• 2 Eggs $0.81
• 1/2 teaspoon Kosher salt $0.03
• 1/2 teaspoon Cracked black pepper $0.07
• 1/4 teaspoon Ground allspice $0.08
• 1/4 teaspoon Freshly grated nutmeg $0.02
• 4 tablespoons Butter $0.81
• 1/4 cup Flour $0.07
• 4 cups Beef stock $2.21
• 1/2 cup Heavy cream $1.20
• 1 tablespoon Soy sauce $0.17
• 1/4 teaspoon Kosher salt $0.01
• 1/4 teaspoon White pepper $0.02

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. TO MAKE THE SWEDISH MEATBALLS:
2. In the bowl of your stand mixer add the milk to the slices of bread.
3. Melt the butter in a pan and add the minced yellow onions.
4. Cook them on medium low until translucent but not browned.
5. Remove from heat and let cool.
6. 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.
7. 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).
8. Using a meatballer or your hands scoop them into balls about the size of a ping pong ball.
9. Freeze on a cookie sheet if possible.
10. 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.
11. Remove the meatballs from the pan.
12. TO MAKE THE GRAVY:
13. Add the butter to the pan, then add the flour and whisk until combined on medium heat.
14. Cook the flour 1-2 minutes or until it just starts to brown a bit.
15. Add in the beef stock and whisk well until combined.
16. Add in the rest of the ingredients and whisk together.
17. Add the meatballs back in and coat with the gravy until it is thickened, another 3-5 minutes
18. Top with parsley (optional)

Per serving