A couple months ago, Steve and I experienced Swedish meatballs in the Ikea food court for the first time, served with a heaping pile of mashed potatoes, gravy, and a side of lingonberry sauce. Delicious and cheap! We bought a bag of frozen meatballs, two packets of gravy, and a jar of lingonberry sauce to have later.
A couple nights ago, I finally broke open the bag of Ikea meatballs and baked them, made the gravy, and made mashed potatoes and green beans to go with the meal. We had happy tummies afterwards.
Slightly Garlicky Green Beans
- Chop a couple cloves of garlic coarsely.
- Heat olive oil in a skillet.
- Add garlic and cook for a minute.
- Add green beans. Pour in a little bit of water to create some steam and cover.
- Cook until beans are tender but still bright green. Uncover if necessary to boil off the water.
- Sprinkle with salt and pepper and serve.
The next night, I had some meatballs left over, most of a jar of lingonberry sauce, but no more mashed potatoes. I also had a fridge full of veggies from our CSA box. Having watched hours of Food Network while nursing Steven, I felt inspired to be creative and came up with what I’ve dubbed an “Ikea Salad,” complete with lingonberry vinaigrette. (I also made some nachos, which you can see in the background.)
Ikea Salad with Lingonberry Vinaigrette
- Wash and mix together any combination of vegetables (and fruit) that you want. I used lettuce, arugula, carrots, strawberries and avocado. Toss in a bowl.
- For the vinaigrette: In a small bowl, mix together two parts olive oil, one part apple cider vinegar, one part lingonberry sauce, and a small bit of salt and pepper until combined.
- Heat Ikea meatballs.
- Serve the veggie/fruit mixture with Ikea meatballs and lingonberry vinaigrette.
In my best Food Network chef imitation voice: “Doesn’t that look beautiful? All those colors! [Take a bite carefully. Chew. Swallow.] Mmmm. Perfect. The avocado is so creamy, and you’ve got that wonderful sweet-salty combination with the meatballs, strawberries, and lingonberry vinaigrette. Over the top!”