Meatballs chicken ikea. The recipe for the famous ikea meatballs. reveal the secret

  1. Classic recipe
  2. Cooking method
  3. Classic creamy Swedish meatball sauce
  4. Berry Meatball Jam Sauce
  5. How to Cook Meatballs in a Multicooker
  6. Features of Swedish Meatballs
  7. How to serve?
  8. Swedish plate of meatballs
  9. Cooking meatballs for the future!
  10. By the way

Meatballs have much in common with their relatives meatballs: both of them have a round shape, prepared from of various kinds minced meat (meat, fish or even vegetable). But still there are plenty of differences between them: meatballs larger than meatballs, and the latter are most often either cooked in broth or fried and served with different sauces.

Meatballs in Sweden are very popular and loved by all foodies, regardless of their age. And no wonder, because they turn out incredibly juicy and tasty.
If there is no Ikea store near you, then cook their famous meatballs at home. Moreover, they are prepared surprisingly simple.

Grind the pork with a blender into forcemeat. Transfer to a bowl and mix with ground beef.

Before cooking these world-famous meatballs, I learned a lot of recipes. Only one of the recipes that was published in the Ikea booklet used potatoes. It seemed unusual to me. Sometimes I add grated to cutlets raw potatoes but boiled - never added. I decided to take a chance and, I must say, I did not lose - the result did not disappoint.

Peel the potatoes, cut into pieces of any size and boil. Mash potatoes with a fork. Cool mashed potatoes to room temperature.

Meatballs have much in common with their relatives meatballs: both of them have a round shape, prepared from   of various kinds   minced meat (meat, fish or even vegetable)

Pour in breadcrumbs with milk and mix well. Leave on for a few minutes so that the milk is completely absorbed.
In the recipe that I found, it was written that so many breadcrumbs require 200-300 ml of milk or cream. But this amount of liquid seemed to me too large, so I reduced the amount of milk to 50 ml. It turned out just right.

It turned out just right

Chop the onion finely. Preheat the pan with the addition of butter and fry the onion until golden brown. By original recipe it required beef broth, but I only had chicken, so I launched it.

Remove the meatballs from the refrigerator and put the vegetable oil in a frying pan heated. Fry until tender and get a golden brown, 7-10 minutes.

But be careful - the meatballs are very small in size, and they can easily dry out. To prevent this, pour a little boiling water into the pan with meatballs and close the lid. Keep it on fire for a couple of minutes. So your meatballs are guaranteed to remain juicy and tender. Before roasting, you can roll the meatballs in breadcrumbs or flour.

Put the meatballs on a plate, pour the cream sauce and serve with hot boiled potatoes, gherkins and lingonberry sauce. But if you, like me, have no cranberry sauce at home, then don’t worry. And without it it turns out very, very tasty!

Swedish meatballs, the recipe of which is described in this article, can be used for both the first and second courses. One serving of meatballs contains approximately 414 kcal, 15 g of protein, 33 g of fat and 12 g of carbohydrates. This is a traditional Swedish dish. In soups, these meatballs are used extremely rarely. Mostly served only in main courses.

Meatballs are prepared only in creamy and Meat balls are obtained not only juicy, but also very tasty. The second-course experiments surprise with their unusualness and bold decisions. For example, meat balls are served even with berry jam.

Classic recipe

Swedish meatballs, the recipe of which can be called classic, are prepared from two types of minced meat, cream and a number of other available inexpensive products . To make meatballs you will need:

  • 300 g of pork and ground beef ;
  • two small onions;
  • one chicken egg;
  • 50 g breading (it can be replaced with a stale loaf);
  • 50 ml cream (or 100 ml country milk ) with a 20 percent fat content;
  • two small boiled potato tubers;
  • a pair of garlic cloves;
  • 5 tbsp. l butter;
  • ground white pepper and salt to taste;
  • 3 tbsp. l vegetable oil.

Cooking method

First, breadcrumbs or loaf are moistened with cream. Chop onion finely and fry in butter until golden. Then mix both types of minced meat. An egg, fried onions and finely grated (or squeezed through a press) garlic are added to the bowl. A moistened loaf is thoroughly kneading with hands and added to the meat mass. Everything mixes well. Cleans up boiled potatoes and turns into mashed potatoes. Then it is added to minced meat . The taste of vegetables in the dish will not be felt. Potatoes are only added for more delicate texture meatballs.

Salt, pepper are added to the meat mass, and everything is thoroughly mixed. Medium round balls are molded (for first courses, they should be half as much). You get about 30 meatballs. Then they clean the refrigerator for 40 minutes. This is necessary to maintain the shape of the balls while they are preparing.

In a pan, vegetable and butter are heated simultaneously. Swedish meatballs are laid out a few on a hot surface and fried over high heat until lightly browned on all sides. If you process them all at once, then in this case they will turn out stewed. Fried meatballs are laid out on a baking sheet and sent to an oven preheated to 180 degrees. They are taken out after 20 minutes. Swedish meatballs are laid out on a side dish and sprinkled with sauce. A bowl with berry jam is placed next to it.

Classic creamy Swedish meatball sauce

Meat dishes are most often served with a variety of gravy. There are many options for sauces. For example, for one of the most common, you will need:

  • 150 ml of 20 percent cream;
  • 300 ml of meat broth;
  • 30 g of flour;
  • 50 g butter;
  • ground white pepper and salt to taste.

Swedish meatballs "Ikea", the recipe of which is described in this article, is most often served with cream sauce. It is cooked very quickly and simply with continuous stirring. Butter is poured into the pan and melted over medium heat. Flour is added, poured meat broth .

At the same time, the sauce still continues to stir constantly so that no flour lumps appear. After the broth, cream slowly pour in. The sauce should look like liquid sour cream and drain freely from a spoon. If the mass is very dense, a little more broth is poured into it. Salt and white are added to the finished sauce ground pepper taste.

Berry Meatball Jam Sauce

For berry jam, 100 g of lingonberry and 50 g of granulated sugar are required. The sauce is made very quickly. Swedish meatballs with lingonberry sauce is a delicious and unusual dish that you can now try not only in restaurants but also at home. For berry sauce you will need fresh or frozen lingonberries. It is covered with granulated sugar. Three tablespoons of water are added to the mass. A bowl of sauce is put on fire. The mass is brought to a boil, then all the berries are thoroughly crushed. Next, the sauce simmers over low heat until thickened, cools and is laid out in small bowls, which are served with meatballs.

How to Cook Meatballs in a Multicooker

How to cook Swedish This will require:

  • 200 g of pork and ground beef;
  • half a glass or breadcrumbs;
  • 50 ml of milk;
  • one chicken egg;
  • two cloves of garlic;
  • pepper and salt to taste.

200 g of pork and ground beef;   half a glass or breadcrumbs;   50 ml of milk;   one chicken egg;   two cloves of garlic;   pepper and salt to taste

For the sauce you need to take:

  • two tablespoons of flour;
  • 300 ml of meat broth;
  • 100 ml of milk;
  • two tablespoons of butter;
  • salt to taste.

The cooking method is very simple. In a deep container, mix all the ingredients for minced meat and mix thoroughly. A little oil is poured into the multicooker bowl. Balls are molded from minced meat and laid out in the capacity of the unit. As soon as all the meatballs are stacked, the crock-pot is closed by a lid and turned on in the "Frying" mode.

While the Swedish meatballs are being prepared, the sauce is made. To do this, butter is heated in a pan, flour is added to it, and the mass is stewed for 5 minutes with constant stirring. Then milk and warm broth are gradually poured. Salt and sauce are added, everything is boiled until lightly thickened.

Features of Swedish Meatballs

Swedish meatballs, like any other dish, have their own cooking characteristics. They also have another name - shettbullyar (meatballs). Stuffing for them should be quite fat, so a mixture of beef and pork, taken in equal proportions, is ideal.
Swedish meatballs, like any other dish, have their own cooking characteristics

Breadcrumbs or loafs can be replaced with young wheat germ. Of the spices in the dish, ground white pepper is a must. You can diversify the dish nutmeg . To get less greasy meatballs, you must immediately bake them in the oven.

How to serve?

Swedish Ikea meatballs, the recipe for which is described in this article, is served with potatoes or vegetables. As a sauce, creamy or berry jam (you can combine them). The dish is supplemented with chopped pickles.

Meatballs are perhaps one of the most attractive everyday meals . There are many varieties of them. Small, round, cute - meatballs will always be at the table. Usually there is no hassle with them, moreover, they are convenient to keep in reserve in the freezer. Meatballs are unpretentious and are not afraid of the proximity to a wide variety of products. They feel equally good in Indian curry, on the same plate as eggplant and garlic, side by side with thick hummus. In Sweden, traditionally eat meatballs with soft creamy sauce, mashed potatoes , sweet lingonberries and sour pickled gherkins. We can say that the meatball is a kind of chameleon that goes well with various tastes and aromas. The meatball has two cousins: chicken and vegetable meatballs. We will share their recipes too. We hope that our recipes will inspire you on a journey into the world of amazing tastes. And remember: with a meatball everything will be in perfect order!

Swedish plate of meatballs

Swedish plate of meatballs

You will need for 30-40 meatballs :

    250 g ground beef

    250 g minced pork

    200 ml cream

    2.5 tbsp chopped onion

    50 g breadcrumbs

    2 boiled potatoes

    4-5 tbsp creamy or vegetable oil (you can use a mixture of oils)

    salt, white pepper and allspice

For creamy sauce:

To submit:

    600 g mashed potatoes

    200 g lingonberry jam

    Sauté the onion until golden, melting 2 tbsp. butter, mashed potatoes. Mix breadcrumbs with a little water. Combine all the meatball ingredients in a bowl and knead the minced meat, season generously with salt, white pepper and (optionally) allspice.

    Using two spoons soaked in water, make fairly large round balls from the minced meat, transfer them to a board sprinkled with flour, then fry in a large number butter.

    For a creamy sauce, pour the meat broth into the pan where the meatballs were fried, then pour it into a saucepan and dilute with cream. Heat the sauce, stirring, add flour to thicken and season to taste with salt and pepper.

    Cut the cucumbers into slices. Combine vinegar, water, sugar in a bowl and mix until sugar and salt dissolve. Put the chopped cucumbers in the marinade and leave until until served. Drain the marinade before serving, and mix the cucumbers with chopped parsley.

    Serve meatballs with mashed potatoes, cream sauce, pickled cucumbers and a spoonful of lingonberry.

Tip: The taste of the potato will be brighter if you add grated cheese, chopped onion, and chopped parsley.

Cooking meatballs for the future!

The fried meatballs can be cooled and frozen in a container or in a bag with a zip fastener. Prepare the prepared meatballs from the freezer in an oven preheated to 180 ° C on the middle shelf for about 20 minutes.

By the way

Ready-made meatballs, lingonberry jam, cream sauce Available at IKEA (Swedish Products Store)

Recipes from the books “Everything to the table” 2016, “This cookbook from IKEA” 2006

Photo: StockFood / Huerta, Anna
David Johansson

Tatyana Kolobova

Tatyana Kolobova

Date: September 27, 2016

How to serve?