Q: My mother tried the meatballs and sauce at Ikea and found them to be really tasty. Could you tell us how to make them?

Titus Cheong Wing Yew

A: Every Swedish family has a recipe for kottbullar (pronounced shot-bull-ar), meatballs that owe their smooth, soft texture to finely minced meat and a dose of cream. And they're as easy to put together as prefab furniture.

Peel and finely grate a small onion into a mixing bowl. Add 140ml of whipping cream, one beaten egg, 1/2 tsp of white pepper, and 3/4 tsp of salt and mix until well combined. Some add a pinch of ground allspice, too.

Add 300g finely minced beef, 300g finely minced pork and 50g fresh breadcrumbs made from two slices of crustless white bread whizzed up in a food processor.

Stir until the mixture becomes a smooth, sticky paste - this should take at least 2 minutes of vigorous stirring. Roll mixture into balls about the size of large olives.

Heat 1 Tb each of oil and butter in a large frying pan over medium heat. Add half the meatballs and fry until cooked through and well browned, about 8 to 10 minutes. Repeat with remaining meatballs.

To make a gravy, add 2 level Tbs flour to the fat left in the pan from the frying, and stir until a paste forms. Fry for a few seconds, then add 400ml chicken or pork stock.

Simmer for 4 to 5 minutes, until thickened. Stir in 2 Tbs whipping cream and salt and pepper to taste. Serve the meatballs with the sauce.