Next, shape the mix into bite-sized balls. Once all is done, refrigerate for 2 hours, which helps them retain their shape.
Now you’re ready to fry them. Heat a pan, add oil and lightly brown the balls on all sides.
Remove from heat and pour them into a ovenproof dish and cover. Place in a hot oven (180ºC conventional or 160ºC fan) and cook for a further 30 minutes.
The recipe wouldn’t be complete without its iconic Swedish cream sauce.
Melt 40g of butter in a pan. Whisk in 40g of plain flour and stir for 2 mins. Add 150ml of veg stock and 150ml of beef stock and continue to stir. Add 150ml double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to a simmer and allow sauce to thicken.
And when meatballs are cooked, serve them up with potatoes — creamy mash or boiled. A dollop of SYLT LINGON lingonberry preserve, if you have a jar handy, would make the whole IKEA dining-at-home experience complete.