Smoked Brisket Swedish Meatballs IKEA Style

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

ground brisket

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is more affordable.

breadcrumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier option, while crushed crackers can be more economical.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth is lower in calories, while water with seasoning can save costs.

Start with 1,000 g of ground brisket and 2/3 of an onion finely minced.

Add in 1 minced garlic clove and 66 g of breadcrumbs.

Pour in 3.5 tablespoons of milk, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.

Mix everything together until well combined.

Form the mixture into meatballs about 1 inch round.

Cover the meatballs and refrigerate for 2 hours.

Prepare the smoker at 250°F.

Smoke the meatballs for about 45 minutes to 1 hour.

In a pan, melt 40 g of salted butter, then add 40 g of flour and mix over low heat for about 3 minutes.

Add 150 ml of beef stock, 15 ml of vegetable stock, soy sauce, and Dijon mustard to the pan.

Stir in 150 ml of heavy cream and heat until the sauce thickens.

Remove the smoked meatballs from the smoker and combine them with the sauce.

Serve the meatballs with lingonberries and traditional sides like potatoes and peas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens