Thursday, 24 September 2015

Copycat Ikea Meatballs

It's raining and pouring in London. Which means it's time to stay locked inside, cozy up by the fire (if I had one), drink a glass of wine and nosh on some deliciousness aka... comfort food.

Since my boyfriend's big move to London, I no longer have an excuse to just have a bunch of unhealthy "snacks" for dinner. This kid is literally always hungry, so naturally I tried to impress him with my favourite...
Copycat Ikea Meatballs.
Yes you heard me. Yes they are delicious. Now go and create them at home because they're quick and easy to make!

Total prep time: 20 mins
Cook time: 30 mins
* Dinner on the table under an hour!

First things first, for this recipe you will need:







  • 1 lb ground beef
  • ¼ cup bread crumbs
  • ¼ cup milk
  • ½ cup chopped onion
  • 1 clove garlic minced
  • 1 tbsp. fresh oregano chopped or 1 tsp. dry oregano
  • 1 egg
  • 1 tbsp. olive oil
  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups beef broth (warmed up)
  • 1 cup cream
  • ½ tbsp. Soy sauce
  • ½ tbsp. Hot sauce (I used Piri Piri)
  • 1 tsp. Dijon mustard
  • ½ tsp. kosher salt
  • ½ tsp. pepper
  • 3 tbsp. parmesan 

  • Instructions:

    In small bowl combine bread crumbs and milk. Let sit for 10 minutes until bread crumbs have soaked up milk.

    In large skillet heat 1 tbsp. olive oil with 1 tbsp. butter, medium heat. Add onions and sauté until see-through for about 6 minutes. Then add garlic and oregano and sauté for another 1-2 minutes.

    In large bowl, combine ground beef, sautéed onion, garlic and oregano.




    Mix in salt, pepper and egg, combine until egg is mixed in. Add bread crumbs to meat mixture and combine well.

    Use a tablespoon and roll up the meatballs. Recipe makes approximately 30-35, depending on the size.


    Reheat skillet used to sauté onions and garlic, adding a bit more olive oil and butter if needed.

    On medium heat, brown meat balls on all sides, carefully turning so they don't break apart. Don't overcrowd skillet with meatballs, work in batches. Transfer meatballs to baking sheet and keep warm in oven while making sauce.

    Add 4 tbsp. butter to skillet, when melted whisk in flour, cook until golden brown. Slowly stir in heated beef broth, cook at temperature that keeps sauce at slow bubble. Add in cream, Worcestershire sauce and Dijon mustard, simmer until sauce thickens at bit.

    Add meatballs into sauce, cover and simmer on low heat for about 10 minutes.


    Sprinkle some parmesan or oregano as garnish on top and you're done! You can serve this over mashed potatoes, or they also go nicely over egg noodles!

    The best part is you can freeze half your meatballs and use them in a different dish to try out next time around. I swear my inner John Dollak (dad) is coming out as I type this...
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