Of the countless activities we’re missing amid the coronavirus pandemic, wrapping up a meandering tour of IKEA with a heaping plate of Swedish meatballs ranks near the top of the list.

Fortunately, with their stores closed, the furniture giant is more than happy to give the people what they want: the recipe for their famous Swedish meatballs.

“We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative which, using easily accessible ingredients, will help those looking for some inspiration in the kitchen,” said Lorena Lourido, country food manager at Ikea, in a press release. “Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable. Bon appétit or, smaklig måltid, as we say in Sweden!”

Ikea’s Swedish meatballs with cream sauce:

Makes 16 - 20 meatballs

Ingredients for the meatballs:

  • 500 grams (1.1 pounds) ground beef250 grams (slightly more than ½ pound) ground pork1 onion finely chopped1 clove of garlic (crushed or minced)100 grams (3.5 ounces) breadcrumbs1 egg5 tablespoons of whole milkSalt and pepper to taste

Ingredients for the cream sauce:

  • Dash of oil40 grams (1.4 ounces) butter40 grams (1.4 ounces) plain flour150 ml (5 fluid ounces) vegetable stock150 ml (5 fluid ounces) beef stock150 ml (5 fluid ounces) thick double cream2 teaspoons soy sauce1 teaspoon Dijon mustard

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Instructions for the meatballs:

  • Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape while cooking). In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.When browned, add to an ovenproof dish and cover. Place in a hot oven, 350 degrees Fahrenheit or 180 degrees Celsius, and cook for a further 30 minutes.

Instructions for the cream sauce:

  • Melt the butter in a frying pan. Whisk in the plain flour and continue cooking, stirring continuously for 2 minutes.Add the vegetable stock and beef stock and continue to stir. Add the thick double cream, soy sauce and Dijon mustard.Bring to a simmer and allow the sauce to thicken. Continue to stir.

When ready to eat, serve with your favorite potatoes—either creamy mash or mini new boiled potatoes. Enjoy!