I’m always looking for ways to prepare new and interesting food. After cooking for so many years, it sometimes gets difficult. That’s when I think, why not try to make food that I’ve eaten at a restaurant. This copycat recipe is just as good as the IKEA store version. The meatballs are tender and served in a rich gravy that works well with rice, mashed potatoes, or pasta.
Ingredients
1 kg ground beef
1/2 kg ground veal
1 onion, finely minced
2 garlic cloves, finely minced
1/2 cup Panko bread crumbs
5 tablespoons milk
1 egg
1 teaspoon ground oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
1/2 cup flour
Ingredients – Gravy
2 tablespoons butter
2 tablespoons flour
2 cups beef broth
2 teaspoons soy sauce
1 teaspoon Dijon mustard
1/2 cup 35% cream
Combine the Panko bread crumbs with the milk. Stir until evenly coated and the milk has been absorbed. Allow to rest. Heat the oil in a frying pan over high heat. Cook the onions in one tablespoon of oil until translucent, approximately 3 minutes. Add the cooked onions and oil, along with the ground beef, egg, and spices to the breadcrumb mixture. Gently mix together until just combined. Do not overmix, otherwise, the meatballs become tough.
Using a tablespoon measure out the meatballs and shape them into a ball. Drop into the flour and toss to evenly coat. Heat the remaining oil and cook the meatballs through until brown on all sides, approximately 5 to 8 minutes. Once cooked place in a serving dish.
To make the gravy, melt the butter and flour to make a roux. Continue to whisk for 2 to 3 minutes, or until golden in color. Add the broth, cream, soy sauce, and mustard. Stir until evenly combined and the sauce thickens.
Pour the gravy over the prepared meatballs and serve with a choice of sides.
Serves 4 to 6.
Patataki 