Unless of course . . . .You need to get lost in the labyrinth maze of creativity to spend your money!
Hej. Be surprised, you most likely have all the ingredients with no need to go out.
Jump to it . . . .
I am absurdly defined as an IKEA person. With a simple tweet of : "Hej! Who's up for Swedish Meatballs", I am done. I am there. IKEA, you know I am yours.
I will emerge from the marketplace, perhaps no less than 4 hours later, enwrapped with my 'pretty, pretty' things, and all types of organisational paraphernalia, to solve organisational problems, that perhaps I did not have ; ).
None the less, I do love to enjoy an IKEA outing. I enjoy the dreaming in their creative projections and imagery of life. I’m a Libra, upon bringing my flatpack home, 5 mins of putting together (anything) I am looking for any substitute or new direction, so I can avoid the obvious.
Thus, my children can confidently puts together Ikea furniture, without following instructions only to worryingly end up with a few leftover bits and bobs. Thankfully, none of the Ikea furniture has come somersaulting apart (yet), so my critiques: the panel and I have a theory that Ikea throws extra pieces into our flatpack just to bring us back to instructions, ground rules. NB: Dear Ikea also will upon request supply any missing or defected bits and bobs, no mater how many time you shift home. Thank-you, Ikea.
As for their lunch - specifically, meatballs? Yum.
You can make them yourself, and most likely you already have all the ingredients.in your kitchen now. Heads Up - apparently the Meatballs are not Swedish but from Turkey? Make the meatballs here from the recipes and then compare the order from your local Ikea cafe. How did we go? I'd love to hear the reviews, please!
On the ground. . . the running of a home and predominantly the kitchen, (featured here) is most definitely an art and science. Cooking requires a lot of time and knowledge. I love to do it!
Cooking, however is also a professional career! Voila the certified cook or the chef. Luckily I have my own panel of critiques who discern the quality of my work, (almost) without triggering my weaknesses or self worth, because I am not paid as an employee!
No surprises here 🙂. The purity of my panel ensures honesty with regards to authenticity. That in this day and age is refreshing, I know that you will agree!
The panel consists of four (4) energies. MEET THE PANEL
They fill my home with energy, love and
laughter, accompanied by work to keep them. The enjoyment of mostly eating, playing or sleeping or trying to achieve these is extremely evident. Social Media nowadays accompanies my boys for all of this.
So when they are not bothering me for food, playing at the beach, running then they are likely to be in front of any screen as a zombie or as a creator. Regardless, I believe in all of their pursuits.
As for their lunch ready, today - specifically Ikea meatballs? Let's go, yum!
Make them yourself, and most likely you already have all the ingredients in your pantry. Heads Up - apparently the Meatballs are from Turkey (authenticity)? Make them here from my recipes and liken the taste to your Ikea road trip. Does it Compare?
You will need so get it:
MEATBALLS
500g beef mince
250 pork mince
1 onion, finely chopped
1 garlic clove, crushed
100g breadcrumbs
1 egg
5 tbsp milk
Dash of oil
Creamy potato mash or boiled baby caliban (chat) potatoes, to serve
GRAVY
40g butter
40g plain flour
150ml Massel Vegetable Liquid Stock
150ml Massel Beef Style Liquid Stock
150ml double cream
2 tsp soy sauce
1 tsp Dijon mustard
Get down & dirty and in with it:
INSTRUCTIONS
Grate onion using grater.
Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
Add and combine remaining beef and pork mince and mix with your fingers to break up any lumps. (not the oil). Mix well.
Add garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.
Using a tablespoon measure and measure out a heaped tablespoon (or imagine a walnut without a shell on, which is what I do), place on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Roll into shape.
COOKING
Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
If there is lots of oil, pour off excess and discard. Lower heat to medium.
GRAVY
Melt Butter in a Pan. Add flour and whisk in. Stir for 2 minutes.
While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef and chicken broth, stirring as you go.
When the liquid is simmering, add soy sauce and dijon mustard. Whisk.
Add meatball and juices pooled on plate.
Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
Add cream, simmer for a further 2 minutes then remove from stove.
Serve over mashed potato (or cauliflower mash for low carb). For a truly magical experience, add a dollop of ligonberry or cranberry jam on the side (just ask my panel about the exoticness of the lingonberry or cranberry jam)!
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