How to make IKEA Swedish meatballs?

Soak 3 bread slices in milk, remember to tear off the edges of the bread.

Crush 1 onion in a food processor or chop with a knife.

Pour 400 grams of pork filling and 400 grams of beef filling into a large basin.

Put the chopped onions and 2 eggs into the meat filling basin.

Add 2g white pepper and 1g black pepper.

Add 10 grams of salt, about 2 tablespoons of the small spoon in the picture.

Add 10 grams of white wine. The spoon in the picture usually used for drinking soup is about 1 ladle.

Put in the slices of bread filled with milk, remembering to tear off the edges. I didn't tear it, it didn't taste good. Adding slices of bread with milk feels similar to how we add water and starch to the meat filling. Firstly, it makes the meat filling less dry, and secondly, through the function of the bread, the meat filling is easier to form into a ball.

Shred the Gouda cheese, or you can use Cheddar cheese. The cheese will melt when heated, and the meatballs will have a richer texture. So try to add it, otherwise it won’t be Swedish meatballs. When buying, pay attention to the English name of the cheese. Due to translation reasons, there are usually differences in the Chinese name.

Put the shredded cheese into the meat filling.

If fresh parsley is available, use 1 fresh parsley. If you don't have it, use dried parsley. If it is dry, add 2 tablespoons, about 20 grams.

After adding all the seasonings, beat the meat filling evenly with your hands or chopsticks. If using your hands, wear disposable plastic gloves. Remember to stir in one direction when stirring, so that the meat filling can be firm and will not spread out during subsequent processing. After mixing well, you can make balls, each about the size of a table tennis ball. Prepare a large plate, spread a layer of flour on the bottom of the plate, and place the dough balls on top.

Heat the pot, turn to low heat, add butter and let it melt. Be sure to use low heat, otherwise the butter will burn and affect the taste.

Roll the meatballs around on a plate covered with flour, coat them with a thin layer of flour, and then put them in the pot.

Continue to keep the fire low and fry the meatballs slowly. After the meatballs are basically set, carefully turn them over and continue frying.

Fry on low heat for about 10 minutes, and the meatballs will be cooked. While frying, keep turning the meatballs and try to cook them thoroughly on each side. If you can't finish the fried meatballs at one time, you can store them in the refrigerator and reheat them in the microwave or oven the next time you eat them.

Boil a potato, peel it and mash it into a puree. Add custard sauce according to your own taste (the more you add, the more fragrant the mashed potato will be), salt, and black pepper. Then you can eat it with the meatballs. Authentic meatballs should be eaten with sweet and sour lingonberry sauce, which is sold in IKEA food supermarkets. I also tried it with ketchup and barbecue sauce. I personally like the taste of barbecue sauce better. I also put some blueberry sauce on top of the mashed potatoes. It's so delicious that you won't want to leave it alone. You must try it.