IKEA Meatballs (copycat)

[lindag]

I've never had these; I've never been in an IKEA store.

But I hear good things about them and I feel I need to get with it.

Anyone here tried the recipe?

 

Recipe.

[lemniscate]

I am very familiar with IKEA meatballs, and that recipe doesn't really sound like it.  Especially the sauce.   IKEA meatballs are very smooth, like a meat paste, and slightly salty, but not spiced heavily at all.  More like MSG flavor.

 

I guess in 2020 IKEA tweeted a recipe in their own unique style.

 

I really don't care for the meatballs, but I understand the appeal.  My IKEA choices are usually the gravlox and veggie balls.   But I love, love, their Apple Pie Cake.

[Duvel]

You could try this recipe from the RecipeGullet, which I find quite tasty* …

 

—-

*though I might be biased 😜
 

 

[heidih]

Yup that copycat recipe soutds odd esp the potatoes on the balls.  I've only had them once when a friend suggested the cafeteria there after a shop. I had the sundae - mashed potato base, balls, cream gravy (not too much) and lignonberry jam. I still remember how comforting it was over 12 years later - and mashed potato is not on my crave list. I  would go with @Duvel's recipe or the one @lemniscate posted. To me it is not about the meatball itself so much as the combination. I do a similar dish sometimes with purchased balls (beef/pork/chicken) and sub cranberry sauce for the lingonberry (more available to me)

[Beebs]

I've tried that IKEA At Home meatball recipe. While it's a tasty enough meatball, I wouldn't say it tastes like the actual IKEA meatball. The texture is a lot different - IKEA meatballs are way more homogenous.

 

It was a fun little project though!

[Duvel]

35 minutes ago, Beebs said:

I've tried that IKEA At Home meatball recipe. While it's a tasty enough meatball, I wouldn't say it tastes like the actual IKEA meatball. The texture is a lot different - IKEA meatballs are way more homogenous.

 

It was a fun little project though!

For the “homogeneous” part you’ll need to treat the meat mixture like a dough. Kneading it for a prolonged time (10 min+) while keeping it cold (below 12 oC) will emulgate the fat and create that homogeneous & “springy” mouthfeel. You’ll see that the color of the mixture will turn from reddish to a more mellow pink - that’s what you are looking for. 

[heidih]

10 minutes ago, Duvel said:

For the “homogeneous” part you’ll need to treat the meat mixture like a dough. Kneading it for a prolonged time (10 min+) while keeping it cold (below 12 oC) will emulgate the fat and create that homogeneous & “springy” mouthfeel. You’ll see that the color of the mixture will turn from reddish to a more mellow pink - that’s what you are looking for. 

Kind of like Asian fish balls and some meat ones - a texture I enjoy.