Apart from picking up an ill-fitting wardrobe and ruining Saturday for your least favourite child, the only reason anyone goes to Ikea is for the meatballs. The perfect blend between tasty and cheap, IKEA meatballs are one of those rare foods that have you wondering, “do I love this because it’s delicious, or because I’ve spent a suspiciously small amount of money?” Either way, they’re awesome. 

For years, the only real downside to a plate of IKEA meatballs was that you had to go to IKEA to get them. As anyone who has trudged the dreary path through spotless skeleton homes will tell you, no amount of miscellaneous animal bits is worth that particular trial. However, just when humanity was losing hope of ever enjoying their favourite mashed cow ever again, IKEA has decided to step up to the plate. 

In solidarity with every would-be shopper currently stuck at home, the Swedish retailer has finally shared the secret to recreating their most famous export. Following the precedent set by their flatpack furniture, IKEA has released a six-step pamphlet for making their meatballs at home. Say goodbye to braving endless rows of polished taps before you can get your fill. 

In order to make the meatballs themselves, you will need:

• 500g beef mince
• 250g pork mince
• 1 onion, finely chopped
• 1 clove of garlic (crushed or minced)
• 100g breadcrumbs
• 1 egg
• 5 tablespoons of milk (whole milk)
• Generous salt and pepper

For the cream sauce, chefs should use:

• Dash of oil
• 40g butter
• 40g plain flour
• 150mL vegetable stock
• 150mL beef stock
• 150mL thick double cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard

[[jwplayerwidget||https://content.jwplatform.com/videos/win7TLTa-dkXnENEs.mp4||win7TLTa]]

In order to bring the dish together, the instructions state:

“Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

“Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape whilst cooking).

“In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides. When browned, add to an ovenproof dish and cover. Place in a hot oven (180C conventional or 160C fan) and cook for a further 30 minutes.”

For the cream sauce, you should:

“Melt 40g butter in a pan. Whisk in 40g of plain flour and stir for two mins. Add 150mL of veg stock and 150mL of beef stock and continue to stir. Add 150mL of double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken. 

“When ready to eat, serve with your favourite potatoes - either creamy mash or mini new boiled potatoes. Enjoy!”

IKEA may occasionally be incredibly frustrating, but you can’t argue that - on this, at least - they’ve managed to deliver.

Apart from picking up an ill-fitting wardrobe and ruining Saturday for your least favourite child, the only reason anyone goes to Ikea is for the meatballs. The perfect blend between tasty and cheap, IKEA meatballs are one of those rare foods that have you wondering, “do I love this because it’s delicious, or because I’ve spent a suspiciously small amount of money?” Either way, they’re awesome. 

For years, the only real downside to a plate of IKEA meatballs was that you had to go to IKEA to get them. As anyone who has trudged the dreary path through spotless skeleton homes will tell you, no amount of miscellaneous animal bits is worth that particular trial. However, just when humanity was losing hope of ever enjoying their favourite mashed cow ever again, IKEA has decided to step up to the plate. 

In solidarity with every would-be shopper currently stuck at home, the Swedish retailer has finally shared the secret to recreating their most famous export. Following the precedent set by their flatpack furniture, IKEA has released a six-step pamphlet for making their meatballs at home. Say goodbye to braving endless rows of polished taps before you can get your fill. 

In order to make the meatballs themselves, you will need:

• 500g beef mince
• 250g pork mince
• 1 onion, finely chopped
• 1 clove of garlic (crushed or minced)
• 100g breadcrumbs
• 1 egg
• 5 tablespoons of milk (whole milk)
• Generous salt and pepper

For the cream sauce, chefs should use:

• Dash of oil
• 40g butter
• 40g plain flour
• 150mL vegetable stock
• 150mL beef stock
• 150mL thick double cream
• 2 teaspoons soy sauce
• 1 teaspoon Dijon mustard

[[jwplayerwidget||https://content.jwplatform.com/videos/win7TLTa-dkXnENEs.mp4||win7TLTa]]

In order to bring the dish together, the instructions state:

“Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

“Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape whilst cooking).

“In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides. When browned, add to an ovenproof dish and cover. Place in a hot oven (180C conventional or 160C fan) and cook for a further 30 minutes.”

For the cream sauce, you should:

“Melt 40g butter in a pan. Whisk in 40g of plain flour and stir for two mins. Add 150mL of veg stock and 150mL of beef stock and continue to stir. Add 150mL of double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken. 

“When ready to eat, serve with your favourite potatoes - either creamy mash or mini new boiled potatoes. Enjoy!”

IKEA may occasionally be incredibly frustrating, but you can’t argue that - on this, at least - they’ve managed to deliver.