OVEN IKEA RECIPES

Steps:

• "FOR THE MEATBALLS: 1. Combine the breadcrumbs and heavy cream in a small bowl, stirring with a fork until all the crumbs are moistened. Set aside. 2. In a cast iron skillet over medium heat, add butter and sweat the shallots for about 3 to 5 minutes. Add the garlic and sauté for another minute or so, just until fragrant. Remove from heat. 3. In a large bowl, combine the meats, onion/garlic mixture, honey, thyme, egg, salt and pepper, Worcestershire, and reserved breadcrumb/cream mixture. Mix well, but take care not to overwork the mixture. 4. With wet hands, shape the mixture into ping pong-sized meatballs. 5. Over medium-high heat, melt butter back in the previous cast iron skillet and, working in batches and being careful not to overcrowd, brown the meatballs on all sides and just cooked through. Transfer each batch of meatballs to a tray and drain off the fat from the skillet -- leaving just enough to coat the skillet. 6. Over medium heat, whisk in butter, stock, cream, lingonberries, and balsamic vinegar. Season to taste with salt and pepper and simmer until slightly thickened. Return the meatballs to the skillet and simmer until the meatballs are glazed and thoroughly cooked, about five minutes. 7. Serve hot over buttered egg noodles (or mashed potatoes). Sprinkle with fresh parsley and serve with additional lingonberry preserves. "

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish and set aside.
• Form ground beef into 20 meatballs. Brown them on all sides in a large skillet over medium heat, about 15 minutes.
• Whisk together the ketchup, cornstarch, water, sugar, vinegar, dry mustard, salt, and soy sauce in a bowl until the sugar is dissolved and the cornstarch is smooth.
• Place the browned meatballs in the prepared baking dish, and pour the sauce over them. Bake 30 to 40 minutes in the preheated oven, until the sauce is thickened and the meatballs are cooked through.