IKEA Meatballs | Swedish Meatballs

Make the jam first by combining blackberries, blueberries, sugar, and lemon juice in a pan.

Bring the mixture to a boil slowly, stirring until the fruit disintegrates.

Test the jam for setting by dragging a wooden spoon through it; it should part for a moment before rejoining.

For the meatballs, combine minced beef and pork, milk, breadcrumbs, salt, pepper, chopped onion, and garlic in a mincer.

Mix until the texture is smooth and paste-like.

Form the mixture into meatballs weighing 25 grams each.

Chill the meatballs in the fridge for 2 hours or in the freezer for 30 minutes.

Preheat the oven to 160°C for convection or 180°C for conventional.

Heat vegetable oil in a frying pan over medium heat and brown the meatballs on all sides.

Transfer the meatballs to the oven and bake for 15 minutes, then check and bake for another 15 minutes if needed.

In a small saucepan, melt butter and whisk in flour, cooking for a few minutes.

Add beef stock, vegetable stock, and double cream; stir until thickened.

Add soy sauce and Dijon mustard to the sauce and mix well.

Equipment Needed

Allergens