Tag Archives: meatballs

IKEA meatballs on serving tray inside restaurant

Meatball Fans Rejoice! IKEA Canada Restaurant Now Offers Takeout

Raise your hand if you’ve ever experienced a sudden, overwhelming hankering for IKEA meatballs. (*waves both hands*) If this describes you to a T, we’ve got some great news for you: as of today – November 9 – IKEA Canada is offering restaurant takeout so you can gorge on those iconic Swedish meatballs (and some new budget-friendly family meals) from the comfort of your own home. We don’t know about you, but this is the type of feel-good foodie news we need more of in 2020.

IKEA meatballs on serving tray

Related: Famous Recipes We’re Making at Home, From McD’s Hash Browns to IKEA Meatballs

Due to provincial COVID-19 restrictions, many IKEA locations across the nation have had to shutter their dine-in spaces, leaving bereft customers out of luck when it came to enjoying fan-favourites such as the veggie balls, butter chicken and the fish and chips duo.

Thankfully, the new takeout process is easy as 1-2-3: simply place your order at an IKEA kiosk in the designated bistro area and you’re all set to pick it up once it’s ready.

Related: We Tried Popeyes’ Famous Chicken Sandwich That Finally Came to Canada – Is it Worth the Hype?

IKEA has also introduced new affordable family meals, which includes a Swedish meatball family meal ($30) and a Swedish veggie ball family meal ($20). Each order contains 24 meatballs (or veggie balls) with a choice of two sides, plus additional sauces and a family-sized chocolate DAIM cake for dessert.

Related: We Tested 4 Popular Canadian Meal Delivery Kits. Here’s How They Compared

Takeout is now available at all IKEA Canada stores nationwide, including those which have temporarily closed dine-in areas due to provincial regulations.

Find more information on IKEA’s takeout policy here.

Photos courtesy of Getty Images.

Your 3 Favourite Comfort Foods in Stuffed Baked Potato Form

Craving comfort food, but not sure what to make? Don’t worry, we’ve got you covered. We took some of your favourite go to’s (think: homemade nachos and juicy burgers) and wrapped them in a warm, fluffy potato blanket. So skip the drive-thru and make our cheeseburger-stuffed potatoes. Or if you’re looking to spice things up further, whip up a batch of Tex-Mex inspired baked spuds. If neither of those are your jam, our Swedish meatball-stuffed version promises to keep you warm on a cold winter’s night.

1. Cheeseburger-Stuffed Baked Potato

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + 1 tsp vegetable oil, divided
1 ½  tsp kosher salt, divided
⅓ cup mayonnaise
¼ cup ketchup
½ cup shredded iceberg lettuce, divided
½ cup chopped dill pickles, divided
1 Tbsp pickle brine
454 g lean ground beef
½ cup mild cheddar cheese, grated
½ cup diced tomatoes
¼ cup finely chopped white onion

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together mayonnaise, ketchup, 2 Tbsp lettuce, 2 Tbsp pickles and pickle brine in a small bowl. Set aside.
5. Heat a large non-stick skillet over medium-high. When pan is hot, add remaining 1 tsp oil, then crumble in beef. Season with remaining 1/2 tsp salt and pepper. Cook, breaking up with a wooden spoon, until golden-brown and cooked through, about 5 minutes.
6. To assemble, slice potatoes down the centre. Divide beef between potatoes, then sprinkle with cheese. Broil, in centre of oven until cheese is melted, about 1 minute. Remove from oven, then top with sauce. Garnish with tomatoes, onion and remaining lettuce and pickles.

2. Nacho-Inspired Tex-Mex Stuffed Potato

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 5 minutes
Servings: 4

Ingredients:
4 russet potatoes
2 Tbsp vegetable oil, divided
1 tsp + ½ tsp kosher salt, divided
½ cup black beans
½ cup corn niblets, thawed
1 small jalapeño peppers, finely chopped
¼ cup roughly chopped cilantro
1 Tbsp lime juice
½ tsp lime zest
2 Tbsp butter
2 Tbsp all-purpose flour
1 cup whole milk
1 cup mild cheddar cheese, grated
½ tsp chili powder
½ cup salsa

Read More: 5 Recipes That Will Make Your Nacho Dinner Dreams Come True

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, stir together beans, corn, jalapeno, cilantro, lime juice, zest and remaining 1 Tbsp oil in a medium bowl. Season with 1/2 tsp salt. Set aside.
5. Heat a small pot over medium heat. Melt butter, then add flour. Cook, stirring constantly, until a thick paste forms, about 1 minute. Slowly whisk in milk. Cook, whisking often, until sauce thickens, 4 to 5 minutes. Remove from heat and let cool slightly, 2 to 3 minutes. Whisk in cheese and chili powder.
6. To assemble, slice potatoes down the centre. Top with salsa, then bean-mixture. Drizzle over cheese sauce.

Swedish Meatball-Stuffed Baked Potato

Prep Time: 35 minutes
Cook Time: 50 minutes
Total Time: 1 hour and 25 minutes
Servings: 4

Ingredients:
4 russet potatoes
1 Tbsp + vegetable oil, divided
1 tsp + kosher salt, divided
454 g lean ground beef
1 egg, lightly beaten
⅓ cup panko crumbs
¼ cup grated white onion
1 Tbsp + 1 tsp Worcestershire sauce, divided
½ tsp ground allspice
¼ tsp ground nutmeg
¾ cup no salt added beef broth
¾ cup whipping cream
1 Tbsp soy sauce
1.5 tsp Dijon mustard
¼ cup lingonberry jam (optional)
¼ cup roughly chopped parsley

Read More: How to Make Everyone’s Favourite Swedish Meatballs At Home

Directions:
1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Scrub potatoes, then pat dry. Prick several times with a fork.
3. Transfer to prepared baking sheet and rub with 1 Tbsp oil, then sprinkle with 1 tsp salt. Bake, in centre of oven, until potatoes are tender and skin is crisp, 50 minutes to 1 hour.
4. Meanwhile, combine beef, egg, panko, onion, 1 tsp Worcestershire, allspice and nutmeg in a large bowl. Roll into 1-inch balls, you should have about 52.
5. Heat a large, non-stick pan over medium-high. When pan is hot, add 1 tsp oil, then meatballs. Cook, stirring often, until meatballs are golden-brown and cooked through, about 5 minutes. Transfer to a plate.
6. Drain fat from pan, then return to heat. Add beef stock, cream, soy sauce, Dijon and remaining 1 Tbsp Worcestershire. Cook, stirring occasionally, until sauce has reduced by half, 6 to 7 minutes. Return meatballs to pan, stirring to coat.
7. To assemble, slice potatoes down the centre. Divide jam, if using, between potatoes, then top with meatballs. Garnish with remaining sauce and parsley.

Craving more comforting spud recipes for any day of the year? Check out these 100+ Perfect Potato Recipes

Simple Italian Meatballs

Meatballs are so a versatile and they make many meals more delicious. Think of the sub, pizza, pasta… My mouth is watering already! Remember that you can you substitute any combination of meat you’d like.

In this recipe, chicken and pork meld together to create moist and savoury meatballs.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4-6

888_italian-meatballs2

Ingredients:
1/4 cup extra-virgin olive oil
1/4 cup parmesan cheese, plus extra
1 cup Italian seasoned breadcrumbs
1 lb ground chicken
1 lb ground pork
1 Tbsp oregano
1 tsp marjoram
pinch chili flakes
2 Tbsp milk
1 egg
Fresh flat leaf parsley
Salt and pepper

888_italian-meatballs

Directions:
1.To make the meatballs, add both the chicken and the pork to a large mixing bowl. Season the meat with salt and pepper and add in the spice mixture, and using your hands start to blend the seasonings and the meat. Sprinkle in the breadcrumbs, then pour in the milk. Next crack in the egg. Mix with your hands to combine the ingredients, but make sure not to over mix or your meatballs with get tough. Finally add a sprinkling of freshly chopped parsley and combine until just mixed. To give these meatballs a little creaminess I like to add a little hit of fresh parmesan cheese before we start shaping them.
2.To shape the meatballs, grab about an 1/8 cup of the meat mixture. Using your hands, rolls the meat between your palms until it is a smooth ball. It should be about the size of a ping pong ball. Now I like to arrange mine on parchment paper to prevent them from sticking to the plate. Just keep going with the remaining meatballs.
3.Heat ¼ cup of olive oil over medium high heat in a large non stick skillet. Once the oil is hot add the meatballs one at a time. If necessary sear them in batches to avoid over crowding the pan. Sear the meatballs on both sides until they are nicely browned, this should take about 5 minutes a side. Once they’ve browned you can start to transfer them over to your pot of simmering marinara sauce. Transfer all the meatballs and then cover the marinara sauce. Simmer together until the meatballs are cooked through, about 15-20 minutes.
4.Now that are meatballs are all cooked it’s time to serve it up on our pasta. We’ll toss a couple of these juicy meatballs on there and then top it off with a fresh hit of parsley and some salty parmesan cheese.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. Amanda Riva is part of the Blog Network family.

Food Fetish: Giant Italian Meatballs

Go ahead and toss all your other meatball recipes aside. After biting into these unbelievably flavourful balls of greatness, this is the only one you’ll need or want—forever.

GiantMeatball

Much like a traditional Bolognese, one of the secrets to nailing a moist meatball is to add a few hunks of milk-soaked bread to a mixture of the holy trinity of ground meat (beef, veal and pork). This combination ensures there’s just enough fat running through to keep the meatballs from drying out. Sautéed onions, garlic, red pepper and fresh herbs only take them to the next level.

While noshing on a big old plate of spaghetti and meatballs is the epitome of great winter eats, elevate this humble recipe to dinner-party status by serving it with a bowl of creamy, cheesy risotto and finish it off with a few shavings of fresh, good-quality Parmesan and chopped parsley.

Giant Italian Meatballs

This recipe makes 40+ small meat balls and four giant ones. Freeze the leftovers for a quickie meal any day of the week.

small_meatballs

Ingredients:
1 lbs ground beef
1 lbs ground pork
1 lbs ground veal
2 large pieces of bread, soaked in milk*
1 cup dried bread crumbs
4 large eggs
1 large onion, diced
2 red peppers, diced
5 large cloves fresh garlic, minced
Fresh Italian parsley
Fresh basil
*1/2 cup whole milk

meatballs_two

Directions:

  1. Preheat oven to 375°F.
  2. In a shallow bowl, pour milk over bread and allow to soak. Set aside.
  3. In a large pan, sauté onions and red peppers until soft, about six minutes. Add garlic and cook for 1 minute. Remove from heat and set aside to cool.
  4. Mix together meat, eggs, cooled onions and peppers, milk-soaked bread and herbs, adding breadcrumbs until mixture is dry enough to form balls. Do not over mix.
  5. For giant meatballs, form a ball about the size of a small baseball and brown in a large saucepan. Place on a parchment-lined baking pan and bake for 45-50 minutes.
  6. For smaller meatballs, roll each one out a bit smaller than a golf ball and place on a parchment-lined baking pan (no need to brown first). Bake for 45 to 50 minutes. Top with your favourite marina sauce.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.