IKEA-style meatballs with mash


( 2 adults and 2 kids )

  • 700 mlwater
  • 2 cubebeef stock
  • onion
  • 200 mlsingle cream
  • 500 gramspork mince
  • egg
  • 1 tspsalt
  • 50 gramsbreadcrumbs
  • 100 mlstock water
  • 700 gramspotatoes
  • 50 gramsbutter
  • 100 mlmilk
  • 200 mlpotato water- for the sauce
  • 50 gramsplain flour
  •  gravy browning
  • 1 tbspsoya
  •  corn flour
  •  lingonberry jam- or other jam
  •  pepper
  •  olive oil
* = Good to know - click the ingredient
= See the recipe - click the ingredient

The highlight of any trip to IKEA isn't cheap sofas or scented candles for a quid. It's unquestionably the MEATBALLS! Granted, it might not be the most nutritious meal, but they're just so utterly delicious! We've made our own version, that tastes as close to the original as possible, but with no strange E-numbers in it.


1. Preheat your oven to 185 degrees. Bring the water to the boil with the stock cubes and turn down the heat. Blend the onion very finely in a mini chopper or food processor along with half of the cream. Stir the mix in with meat, egg, salt, breadcrumbs and a bit of stock water - save the rest for the sauce! You can always cook a "test-ball" to check the seasoning, and adjust if needed. Pop the farce in the fridge while you peel the potatoes. Boil them completely tender with no salt, and save the water. You'll need that for the sauce too!

2. Shape little meatballs from the farce with your hands, moistened with water. Cook the meatballs in a mix of butter and a dash of olive oil until they've gotten a little bit of sear, but aren't cooked through. Place the meatballs in a baking tray and pour some water into it, just enough to just about cover the bottom. Bake the meatballs for about 10 minutes, or until cooked through.

3. Mash the hot potatoes with a whisk or electric whisk along with half of the butter. Add milk followed by the water from the potatoes, until the mash has the consistency you prefer. Season with salt to taste.

4. Melt the rest of the butter in a pot and add the flour. Whisk well for a few minutes, without letting the flour brown. Add the rest of the stock from the pot little by little, whisking away the whole time to get rid of any lumps. Add more potato water and the rest of the cream. Add a little bit of gravy colouring - and bear in mind that IKEAs sauce is a lot lighter than the gravy we know and love.

5. Season with salt and pepper and an optional bit of soya. Thicken the sauce with cornflour stirred into water, if you feel it's needed. If your sauce is too thick, add a bit of potato water.

6. Serve the meatballs with mash, gravy, lingonberry jam and some parsley on top, if you have any. Enjoy!

Your personal notes to the recipe

Add notes to print Save

Share your tips and comments