A Nordic twist on meatballs inspired by the crave-able dish served up at Ikea. Make the quick pickles to serve on the side with egg noodles and lingonberry jam.
Lingonberry jam and cooked egg noodles for serving
Gravy Ingredients:
2 T butter
2 T flour
1/2 C low-sodium chicken broth
2 t low sodium soy sauce
½ C heavy cream
1/4 C chopped fresh parsley
Make the Meatballs: Preheat oven to 475 degrees. Combine all ingredients in a large bowl and mix with your hands until well combined.
Using a tablespoon as a guide, scoop meatball mixture, and with damp hands, roll into balls. Place formed meatballs on a parchment lined baking sheet.
Transfer sheet pan to oven and bake 12 minutes, until meatballs are browned and cooked through. Remove from oven and transfer meatballs to a plate. Pour liquid and any bits into a measuring cup and set aside.
Make the Gravy: Melt butter in a 12 inch nonstick skillet over medium heat. Add flour and cook for about one minute, whisking constantly. Add reserved drippings from meatballs, chicken broth and soy sauce, whisking constantly.
Bring to a simmer and continue cooking for about 5 minutes, until slightly reduced. Add cream and return to a simmer. Season to taste with salt and pepper.
Add meatballs to gravy and cook for about 5 minutes. Cover and let the dish rest while you prepare the pickles and egg noodles.
Make the egg noodles: While the meatballs are resting, bring a large pot of water to a boil and cook egg noodles according to package directions.
To serve: Heat meatballs and gravy over medium heat until just simmering and add the fresh parsley. Serve on a bed of warm noodles, with pickles and lingonberry jam on the side.
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