Swedish Meatballs | just like Ikea

For a while, Ikea meatballs were a regular in the freezer and a quick dinner on nights I couldn’t think of what else to do. It made such a simple dinner AND they sell little packets of gravy so it’s so stinking simple!

I haven’t talked about it a lot, but there are twelve allergies in my family. TWELVE. Some are normal (hazelnuts) and some are weird (yeast) but all make for weird cooking patterns. If you notice on this blog, I tend to cook dinners that are healthy, dairy free or dairy light, and filled with good ingredients. The reason is simple, we can’t eat out a lot.

Ikea meatballs contain yeast, a nutritional yeast that boosts the flavor - vegans use it all the time to replace cheese - it’s totally normal, unless you have an allergy. So we had to scrap the freezer full of meatballs and if we wanted them, I need to make them myself.

Obviously, I’m cool with that. I love the challenge of making things myself. So here they are! My hot tip for them is to bake until they get a little crispy on the edges. I love that little crunch and I know you will too!

If you throw a pan of little chopped potatoes into the oven at the same time, then you have a dinner on the table in literally half an hour. I’ve done mashed potatoes too - but really the key is any kind of a potato. Oh, and the lingonberries. You can’t skip the lingonberries - buy a jar at Ikea and keep it on the shelf.

Swedish Meatballs

serves 4

1 pound ground pork

1 pound ground beef

1 cup panko breadcrumbs

1/2 onion, grated

1 clove garlic

1 egg, beaten

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1 teaspoon oregano

1 cup water

salt & pepper

STEP 1

Preheat oven to 425 degrees.

In a mixing bowl combine all of the ingredients and stir to combine. I use my hands because that’s easier, but some people are grossed out by that.

STEP 2

Form the meat into balls. I use a scoop to get the right size, then make them look nicer with my hands. If your hands are damp, the meat won’t stick to you.

STEP 3

Pop the meatballs in the oven and bake 15-20 minutes until cooked through. Serve with potatoes, lingonberries, and a vegetable.

---

Thom Collins

A refreshing cocktail on the side is perfect! If you add a 1/2 shot of Elderflower liquor, it becomes a little bit Scandinavian.

World's Best Clam Chowder

Clam Chowder is literally my favorite soup ever. We took a roadtrip several years ago down highway 101 which goes down the coast of Washington, Oregon and California (at some point it turns to Highway 1 but I can never remember where that happens). Every restaurant that we stepped into, I got clam chowder. Some were great. Some were gloopy. Some had too much dill. Some had too many potatoes. One was even red which is the most dreadful thing you can do to chowder.

Clam Chowder

Serves 4

4 strips bacon, chopped

1 small onion, finely chopped

4 stalks celery, finely chopped

2 cloves garlic

¼ lb potatoes, finely chopped

1 can clams

8 oz clam nectar/ clam juice

4 cups seafood stock

1 bay leaf

1 cup half and half

¼ cup flour

2 tbs parsley, chopped

1 bag oyster crackers

STEP 1

In a large pot, cook bacon until browned.

STEP 2

Add onion, celery, potatoes, and garlic. Cook until onions and celery are softened. Stir regularly.

STEP 3

Pour in stock and clams. Don’t drain the clams before – pour the liquid into the pot. Add the bay leaf. Cover and cook 20 minutes.

STEP 4

Whisk together half and half with the flour. Very slowly whisk in 1 cup of the hot soup broth.

STEP 5

Pour flour mixture into the soup pot and stir until incorporated.

STEP 6

Serve with fresh parsley and oyster crackers on top.

Cocktailing | Kir Royale

How about a splash of history for this Friday? The Kir Royale has it is spades. Created in France by a priest named Kir when Nazi’s took red wine to quash French cheer. Resistance persisted and we now have a drink that’s event better than wine and delightfully pink. A dash of cassis & topped with champs, it’s a delicious FU to Nazi camps.

KIR Royale

1/3 ounce Cassis

3 ounces champagne

Pour cassis into a champagne glass and top with chilled champagne. Optionally garnish with a raspberry. Cin cin!