Magnus Böner’s Delicious Balls! IKEA Style Meatballs
During the early days of the COVID 19 “shelter if place” Lock-Down. IKEA Published a recipe, so that you could make their legendary meatballs at home.
I took this recipe, and made it my own. It is influenced by my foodie, and PNW out-door culture.
Frying ballz…
Sautéing onions and mushrooms…
I like to combine my meatballs with gnocchi…
Magnus’s MeatBallz!
Better than IKEA!
Ingredients for MeatBallz:
500g (17.6oz) 80/20 ground chuck
250g (8.8oz) ground pork
1 medium white onion. Finely diced, then chopped
4-5 cloves of crushed fresh garlic
100g (3.5oz) bread crumbs. I use homemade from caraway rye bread
1 egg
⅓ of a nutmeg berry, microplaned
8g of powdered Zeller Bollete or Porcini mushrooms
2 tablespoons of Nestle NIDO whole milk powder
75 mL of beer
Ingredients for (Böner) Cream Sauce:
Squirt of Böner Lube, or your favorite cooking oil
40g Butter (2.83 tablespoons)
40g (⅓ cup) Wondra Flour
300 mL (1.25 cups) Zoup brand, chicken bone broth.
150 mL of cream
10 mL (2 teaspoons) soy sauce
5 mL (1 teaspoon) dijon mustard
16 oz of crimini or *chanterelle mushrooms
1 white, or yellow onion.
A couple of bay leafs, some fresh thyme, and/or rosemary as desired…
Procedure for the balls:
Measure out the beer. Then, dissolve the milk powder in it, and mix. In a large mixing bowl, combine the ground beef, and ground pork. To the bowl, add the finely chopped onions, garlic, breadcrumbs, egg, milk powder, beer, powdered, mushrooms, salt and pepper. Mix everything together, until it is homogeneous.
Shape mixture into small, round balls. Place on a pan, or plate. Cover your balls, and store in the fridge for an hour, or 2. (to help them hold their shape while cooking, and for the salt to work it’s protein degradation magic).
In a #14 cast iron skillet (or 12” frying pan), combine ghee, and peanut oil. Heat on medium heat until it is hot (350ºF). Gently add your balls, and fry them on both sides. Then, set aside. Work in batches, so everything browns nicely. (Strain, and save this fat for future cooking. It will be magical! I like to use it to saute my onions, and shrooms for the sauce.)
Procedure for the cream sauce:
Heat a #14 (or 12 inch) cast iron skillet over medium heat. Add 30ish grams of butter, and cook your onion until translucent. Add your Chanterelle (or crimini) mushrooms. Continue cooking until the mushrooms have released all their moisture, and it has evaporated. You want your onions to be caramelized, and delicious. Push your mushroom, and onions to the side of the skillet.
Melt the 40 g butter in the skillet. Mix in the Wondra (or AP) flour, and continue cooking, stirring continuously for ~2 minutes. Until it smells toasty.
Slowly add the chicken broth, and continue to stir. Slowly add the cream, soy sauce, and Dijon mustard.
Bring to a simmer, and allow the sauce to thicken. Continue to stir.
When ready to eat, serve with your favorite starch. Boiled new potatoes, or mashed potatoes is more traditional. I like to serve mine with homemade squash gnocchi... Rice, or big ass egg noodles would be good too. Or risotto if you are feeling frisky.
