Clodagh McKenna's Swedish meatballs
Meatballs and Ikea are two of the most famous things to come out of Sweden, and now the furniture giant has released their famous recipe, Clodagh will be putting her twist on the popular Swedish classic.
Swedish meatballs
Serves: 4
Ingredients
300g ground beef
300g ground pork
100g ricotta
1 onion, diced
2 cloves of garlic, crushed
100g breadcrumbs
1 egg, beaten
2 tbsp olive oil
sea salt and freshly ground black pepper
For the Swedish cream sauce
40g butter
40g plain flour
300ml beef stock
150ml double cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
*Mashed potato and Lingonberry jam, to serve
Method
Place the ground beef, pork, ricotta, onion, garlic, breadcrumbs and beaten egg in a bowl and season with sea salt and freshly ground black pepper. Mix well, until all the ingredients are combined.
Using your hands, shape 32 meatballs, and transfer to a lightly floured plate. Cover and place in a fridge for an hour. This sets them so that they don’t crumble when you start cooking them. You could also leave the meatballs in the fridge for up to three day or freeze them until you are ready to cook them.
Place a frying pan over a medium heat and pour in two tablespoons of olive oil, add the meatballs and brown on all sides. Lower the heat and allow to cook for 15 minutes. Turn regularly and once cooked transfer to a plate.
Now make the sauce, using the same pan, place it back over a low heat and melt the butter. Once the butter has melted whisk in the flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. Next whisk in the beef stock and continue to stir. Followed by the double cream, soy sauce and Dijon mustard. Bring to a simmer and allow the sauce to thicken for about five minutes. Season with sea salt and freshly ground black pepper.
Once the cream sauce is cooked and has thickened, serve with the meatballs. Enjoy!
Serving suggestion: Serve the meatballs and sauce with some creamy mash potato for that comforting midweek meal.