Staart the caaaar. STAART THE CAAAAR!!!
For those of you focused on the food aspect of the insanity that was the Ikea Winnipeg grand opening on November 28, you’re after only one thing. Meatballs.
Maybe you bypassed the carefully constructed avenues of thoughtfully merchandised product, ignorning the items you’re about to need placed just as you need them, and made a beeline for the restaurant. Maybe you got a plate of 15 famous meatballs with cream sauce, mashed potatoes and Lingonberry chutney for $3.99.
Or maybe you got meatball blocked by the emergency alarms, the lineups, or the fact that they couldn’t possibly have predicted stock levels sufficient to satisfy a market that perennially demonstrates a seemingly insatiable appetite for the ubiquitous balls of so many fall suppers.
Yes, the the restaurant ran out of meatballs. If you were denied the delight on opening day, or simply didn’t want to brave the berserker hordes of flat pack furniture seekers, Savour Winnipeg has you covered.
Here’s a recipe recreation based on one I spotted in a Food Network magazine.
- 1 cup breadcrumbs
- 2 tablespoons butter
- 1 cup minced onion
- 1 clove minced garlic
- 1/4 teaspoon ground allspice
- Salt and white pepper
- 1/4 cup cream
- 1/2 teaspoon white wine vinegar
- 1 pound lean ground beef
- 1/2 pound lean ground pork
- 1 large egg
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup evaporated milk or half-and-half
- Salt and pepper
- Parsley flakes
Preheat oven to 450.
- Cook the onions, garlic, allspice, salt and pepper in the butter in a large skillet over medium heat until onions have softened. Add the cream and bring to a simmer.
- Remove from heat, add the breadcrumbs and stir to make a thick paste. Put in refrigerator to cool.
- Combine the the beef, pork, egg, vinegar and paste in a large mixing and mix until well blended. Roll the meat into one inch balls and arrange on a large microwave-safe plate. Heat on high until meatballs are cooked through.
- Transfer meatballs to a well oiled baking sheet (or use a SilPat) and bake until meatballs just begin to brown.
- Transfer to a large casserole.
- Make a roux by melting butter in a heavy bottomed saucepan, then add flour and whisk until it comes together and sizzles.
- Add beef broth, whisking all the time until roux has blended in, then add Worcestershire sauce and bring to a simmer.
- Add the cream and simmer until sauce thickens. Pour over meatballs and garnish with salt, pepper and chopped parsley.
Serve as a main with instant mashed potatoes and Lingonberry . Also works great as an appetizer for your holiday parties or Ikea furniture housewarming.