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/ck/ - Food & Cooking


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File: 165 KB, 1280x853, ikea-meatballs-recipe-stay-at-home-02.jpg [View same] [iqdb] [saucenao] [google]
13958687 No.13958687 [Reply] [Original]

Ikea has released their meatball recipe.

https://hypebeast.com/2020/4/ikea-meatballs-recipe-stay-at-home

Meatballs

Makes 16 – 20

500g beef mince

250g pork mince

1 onion finely chopped

1 clove of garlic (crushed or minced)

100g breadcrumbs

1 egg

5 tablespoons of whole milk

Salt and pepper to taste
Cream sauce

Dash of oil

40g butter

40g plain flour

150ml vegetable stock

150ml beef stock

150ml thick double cream

2 teaspoons soy sauce

1 teaspoon Dijon mustard
Method for meatballs

1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).

3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.

4. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.
Method for cream sauce

5. In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.

6. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes. Enjoy!

>> No.13958694

>>13958687
nice; I always digged them

>> No.13958739

>>13958687
Never had their meatballs before, might have to try this sometime. Thanks OP.

>> No.13958831

>>13958687
>250g horse mince
what did they mean by this?

>> No.13958881

>>13958831
They meant pork, obviously

>> No.13958897

I'm an american, here's my attempt at translation. Can someone look it over? It's not exact, the meat comes out to be just a little over 17 ounces, but...
1 lb ground beef
1/2 lb ground pork
1 onion finely chopped
1 clove garlic minced
1 cup bread crumbs
1 egg
1/3 cup whole milk
3 Tablespoons butter
3 Tablespoons flour
2/3 cup vegetable stock
2/3 cup beef stock
2/3 cup extra heavy cream
2 teaspoons soy sauce

Oven at 350 degrees

>> No.13958900

>>13958687
>an ikea instrution a normal person can follow

I call BS

>> No.13958903

I wonder if they mean for you to soak the breadcrumb in the milk. It'll probably come out softer, but I'm not sure how much texture a swedish meatball is supposed to have.

>> No.13959212

>>13958831
came here to post this

>> No.13959320

>>13958897
>meat comes out to be just a little over 17 ounces
>1 lb ground beef
>1/2 lb ground pork
Are u retarded?

>> No.13959330

>>13958900
Si6rry you have the dumb, anon

>> No.13959438

>>13958903
Swedish meatballs should be as smooth as possible.

>> No.13959481

>>13959320
It's meatballs, when you buy ground beef for something like this, do you measure it? I buy a pack that is in the neighborhood of a pound and call it a day. Fine, update it to say 1 lb, 2 oz of beef, 1/2lb +1 oz ground pork.

>> No.13959493

>>13959481
This is why America is a laughing stock

>> No.13959498

>>13959493
It’s a meatball, not some kinda fancy dining experience bro
You can fuck around with ratios and it still tastes good

>> No.13959504

>>13959481
Huh? You said 17oz on meat but 1lb=16oz. Beef+pork=24oz of meat

>> No.13959510

>>13959493
>>13959498
Also, I imagine recipes are written based on nice numbers, hence the 1lb for most things in america and 500g in the rest of the world

>> No.13959515

>>13959504
ah, yeah. I meant 500g of meat was 17 oz

>> No.13960077

I call bullshit they got extra spices in there. I tried to replicate these and there was always something missing.

>> No.13960086

>>13958903
yes, you usually soak the crumbs in the milk for about 10 minutes before mixing. Personally I microplane the onion. Garlic isn't usually added either, but other than that it seems pretty legit.

Also fry them in butter, not oil.

>> No.13960108
File: 61 KB, 300x200, Downs-syndrome-boy-300x200.jpg [View same] [iqdb] [saucenao] [google]
13960108

>>13958900
>I was raised by retards and have no idea how to use basic tools or follow rudimentary instructions.
Sorry you're stupid.

>> No.13960119

>>13960077
>always something missing
It's probably because they wash their hands after using the bathroom.

>> No.13960940
File: 47 KB, 900x1231, meme.png [View same] [iqdb] [saucenao] [google]
13960940

>>13958687

>> No.13961495

Samklig maltid!

>> No.13962259

>>13960940
SUUUUUUUUUUUUUUUUUUR
SUOOOOOOOOOOOOOOOMI

>> No.13962266

>>13960940
Smaklig Måltid!

>> No.13962303

>>13960086
I was told you were supposed to put nutmeg and allspice in the meatballs was I lied to?

>> No.13962511

>>13958739
Dont be disappointed, they are bland as fuck.

>> No.13962518

Ah yes, those classic old Swedish dishes with soy sauce and dijon mustard

>> No.13962887

>>13960077
They use a lot of msg.

>> No.13962911

>>13958897
Get a scale you weirdo

>> No.13962915

>>13958897
Why not just use metric instead of fucking around like this. Don't you have a scale?

>> No.13962918

>>13962911
>>13962915
Fuck off europoors. Ruining my evening with your shitposting tonight

>> No.13962929

>>13962918
Its fucking morning ya crazy bastardo

>> No.13962971

>>13960940
>spicy meatballs
gtfo nigger. I want my meatballs mild and bland.

>> No.13962994

Ive made meatballs many times without refrigerating them and they held together fine and tasted delicous. Is that step just a placebo or does it actually help?

>> No.13963011

>>13962929
Haha

>> No.13963182

>>13962303
Hmm, nothing too bizarre. Haven't ever used nutmeg, but we (for some reason) always use allspice when making christmas meatballs, and only then. It's really good but not used for "everyday" meatballs.

Also I would use white pepper, not black.

>> No.13963416

>>13958687
Bump