Swedish Meatballs {IKEA Style}

Instructions

Prepping and Marinating the Meat:

1. Use a spice grinder to chop the brown sweet rice and then soak it in plenty of water overnight. Rinse and change the water a couple of times.
   
2. Wash and rinse parsley. Snip the green leaf part off the parsley, save a couple for garnishing and chop the rest into bite sizes. Add them into a mini food processor and turn them into a smooth mixture.
   
3. Peel garlic, add them into a mini food processor and turn into a finely minced mixture.
   
4. Drain the brown sweet rice and set it aside
5. Peel off the outer layer of red onion, and chop it into small pieces. If you red onion to blend better, then use a food processor and chop it into smaller pieces.
   
6. Turn the heat to high, and heat a Wok or a 12-inch hard-anodized fry pan for 1 minute. Add the 1/4 tsp avocado oil along with the chopped red onion. Sautee for 1 minute or until they are fragrant and become translucent. Turn off the heat and let it cool down.
   
7. Rinse ground beef and ground pork under the cold water, drain the water and add to a large mixing bowl.
8. Add egg, Shaoxing wine, soy sauce, black pepper powder, fennel seeds powder, Himalayan pink salt, minced garlic, chopped parsley, and drained sweet brown rice pieces.
   
9. Use a bamboo spatula to press and break down the beef and fold them into the seasoning in the mixing bowl. Continue to fold until everything is fully blended and then add the sauteed red onion.
   
10. While planting the bamboo spatula inside the meat mixture, swiftly turn the bamboo spatula in one direction, either clockwise or counter-clockwise, for 30 seconds at one setting to bond the meat together. Do it a few times until the meat is fully bonded.
    

Method 1 - Baking the Meatballs:

1. Line the baking pan with unbleached parchment paper. Preheat the oven to 350 F.
2. Use an ice cream scoop to get a full scoop of the marinated meat.
   
3. Pack firmly and then release the meat from the ice cream scoop and use both hands to toss and roll it into a ball and place on the baking pan.
   
4. Repeat until you've done with all the meatballs.
   
5. Set the oven to "Bake", temperature 350 F and bake for 30 minutes and then remove it from the oven.
   

Method 2 Step A - Blanching the Meatballs

1. Fill a 4 Qt. stockpot with about 75% water (about 3 Qt. or 0.75 Gallons), turn the heat to high and bring it to a boil
2. Once it reaches boiling, turn the heat to low, scoop out a little less than 1/4 cup of marinated meat, and place it into the left hand. Use two hands to gently press to form a meatball shape. Toss between palms to make the ball smoother.
   
3. Gently add the meatballs into the water in the stockpot. Since the water is hot in temperature, the meatball shall solidify into a ball. Use a spider skimmer to gently fetch the meatball from the bottom to ensure it doesn't stick to the bottom of the pot.
   
4. Repeat and continue to add more meatballs into the pot. When there are about 5 meatballs, start to remove the meatballs from the pot and place them into the Wok. Try to remove in a first-in-first-out order.
   
5. Repeat until you are done with all the meat mixture and have solidified all meatballs. Now move on to the next step of braising the meatballs.

Method 2 Step B - Braising the Meatballs:

1. Add 4 1/4 cups of the broth from the stockpot, or until it barely covers all the meatballs in the Wok. Add 1/2 tsp Dijon mustard and 2 tsp regular soy sauce. Gently mix well using a basting spoon.
   
2. Turn the heat to medium-high, cover the wok with a lid and cook until it reaches a boil, turn to low and cook for 18 minutes.
3. Finally, turn the heat back to medium-high, remove the lid, and use a slotted turner to turn and fold the meatballs with the remaining juice in the wok, and cook for about 3 minutes.
   
4. Remove the cooked meatballs from the Wok and place them in a big bowl or plate. Save any remaining juice in the wok for making the gravy.

Making the Gravy:

1. Add 2 1/4 cups of beef broth or water to the wok, along with 1 cup of organic heavy cream, 2 tsp regular soy sauce, 2 tsp light soy sauce, 1 tsp Dijon mustard, as well as 1/4 tsp of freshly ground coriander seeds and white pepper. Sift in 1/4 cup of all-purpose flour using a flour sifter and mix everything together using a whisk.
   
2. Turn the heat to medium-high, and bring it to a boil while stirring using a bamboo spatula. About 2-3 minutes
3. Turn the heat to medium, and cook another 5 minutes while mixing & stirring. Use a silicone spatula to remove the gravy stuck to the walls of the wok and add it to the Wok and mix well.
   
4. All done, go ahead and serve the unbelievably delicious Swedish meatballs!