Comfort food in a bowl… ‘IKEA’ style Swedish meatballs. Here mine are served with buttery mash & Savoy cabbage. This recipe is my take on the Ikea Style Swedish Meatball creamy gravy/sauce.
This one’s a super easy & quick one to make which can be served with buttery mash, root mash, cauliflower mash, new potatoes, wholewheat pasta or wholegrain rice, just pick the starchy carb that you tolerate the best!
You can make your own meatballs like this recipe for Melinda’s Swedish Meatballs, or cheat by using store bought Swedish or veggie meatballs. The creamy sauce is super rich and full of natural fat which helps for great pairing of the carbs.
- 300 ml boiling water
- 2 whole beef or vegetable OXO cube or one stock pot
- 200 ml double cream
- 1 tbsp Worcester sauce
- 1 heaped tsp Dijon mustard
- 1 tsp cornflour
- 1 tsp cold water
- 1 tsp flat leaf parsley chopped
- salt & ground black pepper to taste
- 1 tsp olive oil
- Add a little olive oil or butter to a large pan and brown off the meatballs, then set aside
- Add the boiling water to a jug, add the stick cubes, mustard & Worcester sauce and stir well
- Using the same pan that was used to brown the meatballs, pour in the stock from the jug and bring to a boil
- Pour in the cream and whisk/stir to ensure all the ingredients are mixed and turn down the heat to a simmer
- Mix the cornflour and cold water together well until the cornflour has dissolved, then pour into the pan and whisk through to stop any lumps forming
- The sauce should start to thicken. Add seasoning to taste and the chopped flat leaf parsley (reserving some to garnish)
- Add the meatballs back into the pan to coat in the sauce, then serve with your choice of green vegetables and a small serving of carbs