IKEA’s recipe uncovered (it was on t’internet)
We’ve all been there.
Even if we don’t want to admit it.
IKEA is the place where dreams are crushed.
At first, it’s the place that solves all your furniture and home accessories woes.
But after an hour of following their marked out route…
(And I think I can safely say, we’ve all tried to take a short cut and failed. How do they manage to make I short cut impossible in that place!?)
…with your teeny pencil and large blue bag, you dutifully wander through the maze to find that wardrobe you needed.
And end up with two blue IKEA bags full of nothing you needed like a fake plant or ‘whacky’ lampshade.
All is not lost
But and there is a ‘but’, the one saving grace that we can all agree on is the IKEA meatballs.
Some people make the trip to the dark IKEA hole on purpose, just for those meatballs.
The very place that can end relationships during its ‘shopping experience’.
And if you survive that, then most certainly it could all turn ugly at home as you enter the construction phase of your-flat-pack-everything.
But for those who no longer need flat-pack or have lost too many good relationships along the IKEA way but miss the meatballs.
Then stay tuned, I have good news.
But first some background…
I was listening to a BBC podcast the other evening about the owner and founder of IKEA.
It was quite interesting and if I’m honest, a little depressing
The name, IKEA.
The self-made billionaire, Ingvar Kamprad, devised an acronym.
It’s the initials of his first and last names, plus the initials of the family farm where he was born (Elmtaryd) and the nearest village (Agunnaryd).
In 1956, Kamprad revolutionized the furniture market by introducing “flatpacking”.
Not perhaps the nicest guy
He had a reputation of having a rather disagreeable personality.
He even admired Hitler and become involved in the Nazi youth movement.
But later in life, said this was ‘the greatest mistake of his life’ and asked his employees for forgiveness.
Unfortunately, though, Kamprad moved IKEA headquarters from Sweden to Copenhagen, Denmark, to avoid business taxes.
He also moved to Switzerland to dodge increasing taxes.
And he split the IKEA Group into a retail arm and a charitable arm.
But this, again, was to dodge tax.
He died in 2018 at a net worth at $48.1 billion.
So that’s what dodging taxes can help you achieve!
(Don’t get bogged down in hospitals, police, schools, transport etc for the good of the nation. fml)
What’s so great about Swedish meatballs?
Swedish meatballs are small, like golf balls.
Some Italian meatballs are much larger but never will you find a Swedish meatball super-sized.
Swedish meatballs are cooked in a roux-based gravy that boasts a rich and savoury taste.
Slightly creamy brown sauce typically prepared with beef or bone broth and double cream.
The spices are what make them tasty and different from Italian meatballs.
Using white pepper and allspice (the non-IKEA versions can also use nutmeg and ground)
Swedish meatballs are traditionally served with mashed or boiled potatoes and lingonberry jam.
FYI: lingonberry is a sour/tart, slightly sweet – slightly bitter fruit.
You can also serve them up with rice or noodles.
These meatballs are rich, flavoursome and I highly recommend giving them a go.
I would say, that, if you can make them a little earlier, say a couple of hours or more and pop them in the fridge.
Then reheat them, the flavours have settled a bit more and the dish is even tastier... if that’s possible.
Do you have any favourite meatball dish to share. Leave a comment or drop me a line.
IKEA’s Swedish Meatballs
- 250 g minced beef
- 250 g minced pork
- 1 egg
- 300 ml cream
- 200 ml water
- 21/2 tbsp finely chopped onion
- 50 g unsweetened rusk flour or breadcrumbs
- 2 boiled potatoes
- 5 tbsp butter
- oil for frying
- salt and pepper for seasoning
- a pinch of allspice (optional)
- 100 ml double cream
- 200 ml beef stock
- 1 tbsp white flour to thicken
- This is how you do it: Heat the onion until golden in a couple of tablespoons of lightly browned butter
- Mash the potatoes and moisten the rusk flour in a little water. Mix all the ingredients until meatball consistency. Flavour with salt, white pepper and (optional) a little finely crushed allspice.Shape into round golf ball size and transfer to a floured chopping board, then fry them quite slowly in plenty of butter.
The cream sauce
- Swirl out the pan with a couple of decilitres of boiling water or meat stock. Strain the pan juices and dilute with cream. Thicken with white flour if preferred.
- Season well, and serve this and the meatballs with freshly boiled potatoes, lingonberry jam, a green salad and salted or pickled gherkins
I’m linking to CookBlogShare