Apparently, going to Ikea for Swedish Meatballs is a thing.

I didn’t know it was a thing until I went to Ikea this week.  I mean, I’ve been to Ikea before, but I’ve never dined in their food court until now.  You should’ve seen the line up of people waiting to order their Swedish meatballs.  Scary as it sounded to my snobby self, I did try those meatballs and you know what, they were ok.  My sister and I remarked that they tasted like school lunch from back in the day.  Oddly comforting.

Anywho, these, obviously, are better.  Much better.  Making your own meatballs is easy enough, and this gravy comes together in minutes.  So good.  If you’re feeling really ambitious, make a double batch of the meatball part, freeze them, and use them next time you want some Spaghetti or tortellini soup or something.

This was a great weeknight (soccer practice night) meal.  Enjoy!

Recipe adapted from Damn Delicious

Ingredients:
2 tablespoons olive oil, divided
1/2 a yellow onion, diced
1 pound ground beef
1/4 cup Panko Japanese-style breadcrumbs (or regular bread crumbs)
1 large egg
2 cloves finely minced garlic
1 teaspoon salt
1/4 teaspoon pepper

1/4 cup butter
1/3 cup all purpose flour
4 cups beef broth
3/4 cups sour cream
1 teaspoon dried parsley
salt & pepper to taste

Also, egg noodles or mashed potatoes for serving over.

Directions:

1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
2. In a large bowl, combine ground beef, Panko, eggs, garlic, and cooked onion, salt and pepper. Using your clean hands, stir until well combined. Roll the mixture into 1 inch meatballs, forming about 20 meatballs.
3. Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4 minutes. Transfer to a paper towel-lined plate.
4. To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper to taste.
5. Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes. Serve over mashed potatoes or egg noodles.