CALORIES IN IKEA MEATBALLS RECIPES

Steps:

• Combine beef and pork, add onion chopped finely, crushed garlic, breadcrumb, egg, milk, salt and pepper.
• Combine very well until is a smooth paste.
• Refrigerate for 2 hours
• Create the meatballs by rolling between your palms. It helps to keep your hands wet.
• Fry them in oil until you get some colour , 30 seconds - 1 minute each side but do not cook it completely.
• Bake them in the oven 30minutes at 160°C or 230°F.
• Meanwhile lets make the creamy sauce
• Add the oil and butter in pan ( oil helps to not burn the butter ) on low heat and melt down the butter.
• Add the flour and whisk together until you get a homogeneous paste and cook at low heat for 1 / 2 minutes.
• Add the beef and vegetable stock, milk, soya sauce and mustard whisk together.

Steps:

• In a large skillet sauté onions in 1 tablespoon of olive oil, stirring frequently, for 2-3 minutes over medium heat. When onions become translucent, remove pan from the heat and leave them to cool a little. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg yolks, allspice, nutmeg, salt, pepper and cooked onion. Using a wooden spoon or clean hands, mix until well combined. Roll the mixture into 1 ¼-to-1 ½-inch meatballs (ice cream spoon helps to measure the amount needed for one meatball), forming about 24 meatballs. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel to get rid of any excessive fat. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper. Add the meatballs and cook, stirring occasionally, about 8-10 minutes. If the sauce is too thick, dilute with some water to the desired consistency. Serve immediately, garnished with parsley, and with cooked fresh pasta.