When I first uploaded this, I was all coy and called them “Scandinavian meatballs”. I don’t know why. Literally everyone knows that when you hear the phrase “Scandinavian meatballs” the other person means IKEA meatballs.
So, little bit of history for you. I flipping LOVE IKEA meatballs. When Garry and I still lived in Nuneaton and therefore had no money and nothing to do, we’d frequently drive up to the big IKEA in Coventry, spend a few hours wandering round and pretend we were going to buy things to furnish our lovely flat (Which we didn’t own, we both still lived with our parents). We’d finish the trip with a big plate of IKEA meatballs and chips, drowned in that incredible sauce with the weird fruity jelly on the side. They were the happiest of happy times.
I think it’s why I still love going to IKEA now, even though we actually do need to buy things for our lovely flat and it can be absolute hell on earth. It reminds me of those long, lazy Saturday afternoons.
This recipe isn’t an exact dupe for IKEA meatballs, but it’s close enough for jazz. I’ve served it with pasta for photos, but it’s obviously better with chips. And cranberry sauce makes a good dupe for that odd fruity jelly.
- 700g mix of extra lean pork and beef mince
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- A large handful of fresh dill
- 200ml vegetable stock
- 200g fat-free natural fromage frais
- Chips and/or pasta, to serve
- Green veg, to serve
- Preheat the oven to 180C
- Set aside a few sprigs of dill and finely chop the rest
- Put the meat, onion, garlic and dill in a bowl with some salt and pepper. Use your hands to mix well, then separate into meatballs which can just fit in the palm of your hand
- Spray a large pan with oil, put over a high heat and brown the meatballs on all sides. Then put the meatballs in a roasting tray and put them in the oven for 15 minutes
- Bring the stock to a rapid boil, remove from the heat and whisk in the fromage frais
- Toss the meatballs in the sauce to coat them, then serve with either chips or pasta and the remaining dill sprinkled on top