You really like these at IKEA, so I attempted to make them at home. You were less convinced - probably due to the fact they came with rice, rather than chips!
The recipe's adapted from one on the Good Food website. You'll need:
400g pork mince
1 medium onion, very finely chopped
85g breadcrumbs (you could make them fresh, but I just used some from the freezer, without defrosting)
1 egg, beaten
a good slosh of olive oil
1 tablespoon butter
2 tablespoons flour
500ml chicken stock (I used a stock cube, as I'd run out of anything more exciting)
a large handful of dill, finely chopped
salt and black pepper
First of all, you need to make the meatballs - that's the fun part. Chuck the mince, onion, breadcrumbs, egg and dill in a bowl, and squidge everything together. Shape into small balls - this made about 35-40 small ones (they tend to brown and cook faster, but you could go large if you like - just allow a little longer).
Heat a good slosh of olive oil in a large frying pan, and brown the meatballs over a reasonably high heat . You'll probably need to do this in 2 or 3 batches, unless you have an enormous frying pan. Take them out once done, and store them on a plate.
Remove any debris from the frying pan (there's inevitably a few bits of onion left lurking), and add the butter. Let it sizzle for a few seconds, and then sprinkle on the flour. Stir, and leave to cook for a couple of minutes - it'll turn gloriously brown, and take on the flavours of the meatballs. Season with salt and lots of black pepper.
Slowly and carefully whisk in the chicken stock - I did this in 3 or 4 stages, to avoid any lumps. Simmer until the sauce has thickened, then add the meatballs back in. Cover the pan with foil, and leave for 10-15 minutes, until the meatballs are completely cooked all the way through. You'll probably have to add a little more water/stock so the sauce doesn't turn to sludge.
We ate this with some rice, and some spring greens/broccoli doused in lemon and olive oil.
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