I have never had the meatballs at IKEA, but these are supposed to be fashioned after those. If you can eat gluten and dairy and such, you may want to just want to head to IKEA and get some. However, if you have been longing for them and you can’t eat them for some reason, here’s the recipe for you!
2 T. olive oil, divided
1 onion, diced
1 pound ground beef
1 pound ground pork- or another pound of ground beef if you can’t eat pork
1/2 c. Rice Chex crumbs (I blend them in the food processor)
2 eggs (I used the equivalent of 2 eggs using Ener-G egg replacer)
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp and 1/8 tsp salt
1/4 tsp pepper
1/4 c. butter (I used SmartBalance)
1/3 c. Bob’s Red Mill 1-to-1 Baking Flour
2 1/2 T. arrowroot powder
4 c. beef broth
3/4 c. sour cream (I used Tofutti as a non-dairy substitute)
Salt and pepper to taste
2 T. fresh chopped parsley
Prepare Ener-G eggs. Crush Rice Chex. Put 1 T. olive oil in a pan and cook the onion until it’s soft. Combine all meatball ingredients together (meats, onions, Rice Chex, Ener-G eggs, allspice, nutmeg, salt and pepper) and stir well (I used my hands.) Form into 1 1/2 inch balls.
Heat 1 T. olive oil in pan. Add meatballs and cook in batches until outsides of all are brown- maybe 4-5 minutes. Set meatballs aside.
In a skillet, melt the butter and add in the flour and arrowroot, stirring constantly. Add in beef broth and continue cooking while still stirring, about 1-2 minutes. Add sour cream and stir well. Add salt and pepper to taste.
Put meatballs in the gravy and allow to cook for another 10 minutes until meatballs are thoroughly done, stirring constantly. Add in chopped parsley and serve.