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Furniture giant IKEA has made everyone’s iso-dreams come true today and released the recipe for its cult-favourite Swedish meatballs.

The recipe, which has been released to allow fans to make the dish while the UK remains under lockdown , is a replica of the meatballs served hot in IKEA’s stores alongside its famous Swedish cream sauce.

The recipe has just six steps - and keen cooks will find it takes eight ingredients to make the meatballs and a further eight to make the sauce.

IKEA’s Country Food Manager, Lorena Lourido, says: “We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative which, using easily accessible ingredients, will help those looking for some inspiration in the kitchen.

“Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable. Bon appétit or, smaklig måltid, as we say in Sweden!”

Ikea Meatballs at Home

Serves 4

Ingredients

For the meatballs

500g beef mince

250g pork mince

1 onion, finely chopped

1 clove of garlic (crushed or minced)

100g breadcrumbs

1 egg

5 tablespoons of milk (whole milk)

Generous salt and pepper

For the cream sauce

Dash of oil

40g butter

40g plain flour

150mL vegetable stock

150mL beef stock

150mL thick double cream

2 teaspoons soy sauce

1 teaspoon Dijon mustard

Method

Meatballs:

1. Combine beef and pork mince and mix with your fingers to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for two hours (this will help them hold their shape whilst cooking).

3. In a frying pan, heat oil on medium heat. When hot, gently add meatballs and brown on all sides.

4. When browned, add to an ovenproof dish and cover. Place in a hot oven (180C conventional or 160C fan) and cook for a further 30 minutes.

Iconic Swedish cream sauce:

1. Melt 40g butter in a pan. Whisk in 40g of plain flour and stir for two mins. Add 150mL of veg stock and 150mL of beef stock and continue to stir. Add 150mL of double cream, 2 tsp of soy sauce and 1 tsp of Dijon mustard. Bring it to simmer and allow sauce to thicken.

2. When ready to eat, serve with your favourite potatoes - either creamy mash or mini new boiled potatoes. Enjoy!