Meatballs in Cream Gravy
IKEA meatballs straight from the freezer, and a cream gravy that takes less time than they do. A beef stock pot, double cream, Dijon and a splash of soy for depth, reduced gently until it coats a spoon. Lingonberry on the side is not optional.
Ingredients
- IKEA meatballs — from frozen
- Potatoes, peas
- Lingonberry or cranberry
Cream gravy
- Knob of butter
- 1 beef stock pot + 200 ml water
- 150 ml double cream
- 1 tsp Dijon
- Splash of soy
Method
-
Meatballs. From frozen, oven at 200°C for 15–20 minutes. Potatoes on at the same time.
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Stock. Melt a knob of butter, add stock pot and water, simmer 3 minutes.
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Cream. Cream in, then Dijon and a splash of soy. Reduce for 5 minutes on a gentle heat until it coats the back of a spoon.
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Finish. Peas on. Meatballs into the gravy to finish.
The one thing
Keep the cream gravy under a hard boil. Rolling it will split the sauce into grains and oil, and once it's gone there's no bringing it back.