It’s been a while since I have been to IKEA even longer since I’ve eaten Swedish meatballs with cream sauce and lingonberries. Time to make it yourself, without manual with pictures and luckily no ingredient left over! The cranberry and cream sauce are also sufficient for even more meatballs than the 14 that I made!
Ingredients: 300 grams minced beef, salt, pepper, garlic powder, onion powder, nutmeg, cardamom,
Number of meatballs: 14
Preheat the oven to 200 degrees. Mix 300 grams minced beef with salt, pepper, garlic powder, onion powder, nutmeg and cardamom (the amounts of these is after your own taste, I took about 1/2 teaspoon of each). Turn the minced beef into small meatballs. Fry the meatballs around brown in hot butter. Put the meatballs in a baking dish and cook a little longer in the preheated oven (about 15 minutes).
Cranberry Sauce (Lingonberries)
Ingredients: 1 onion, 250 grams dried cranberries, 2 tablespoons brown sugar, dash of lemon juice, 150 ml water, parsley,
Bake in hot butter 1 finely chopped onion until translucent. Add 250 grams dried cranberries and cook briefly. Add 2 tablespoons brown sugar, a little lemon juice, 150 ml water and some chopped parsley. Warm well. Puree the sauce with a hand blender. Possibly add some more water if the sauce is too thick.
Ingredients: 400 ml stock, 200 ml cream, 1/2 tablespoon sweet soy sauce, 1 tablespoon cornstarch, some water,
Bring the stock to a boil. Add the cream and let the sauce a bit (as preferred) thicken. If the sauce is too thin, you can solve this by making a paste of 1 tablespoon of cornstarch and a little water. Add this to the sauce. Keep stirring so the sauce has no lumps.
Serve the meatballs with cranberry sauce and cream sauce. Enjoy!