TURKEY-SIZED

MEATBALL
Embrace a new What’s in
tradition the bag?
Why meatballs at Christmas?
Well, why not meatballs at Christmas?

With the rising cost of Christmas we thought it was about time

a more affordable festive foodstuff rose up to the holiday table
and you are one of the lucky few that get to try one.
Cooler Bag Meat Thermometer Roasting Dish

We hope you love your delicious Turkey-Sized Meatball as

much as we do.

Please share all your thoughts, snaps, reviews and cooking

antics online, tag @IKEAUK for the chance to get featured and
remember to #IKEAMEATBALL.
Swedish Flag Lingonberry Jam 3 x Sachets cream sauce

We hope you have a ball this Christmas.

2 x Bags Mashed Potatoes Turkey-sized Meatball

Turkey-Sized
Meatball cooking
instructions:
1 THE GREAT THAW:
Once you arrive home from picking up
your meatball, immediately place it into
your freezer until it’s time to defrost for
cooking. To defrost your Turkey-Sized
Meatball, remove it from the freezer and
defrost for 48 hours. Once fully defrosted
please cook within 24hrs and do not refreeze.
If you decide not to consume this delicious
meatball over the Christmas period, the best
before date of this product is 16/03/2024.
2 PRE HEAT & PREP:
Preheat your oven to a cozy 150°C fan/gas
mark 2. Place a litre of water in an oven tray
and put it on the bottom shelf of your oven.
While your oven is getting toasty, remove the
meatball from its plastic packaging and rub
it with oil. Once oiled, wrap your meatball in
tinfoil and place it on the baking tray provided.
This will help it retain moisture.
3 THE EPIC ROAST:
Once you’ve checked everything is nice and
hot, pop the Turkey-Sized Meatball
into the oven on a shelf above the water
tray. Top up the water in the bottom tray
if required through the cooking process.
This will help keep your meatball juicy!
4 CHECKUP:
At the 3 hour mark, take the meatball out of
the oven and push the meat thermometer
probe into the centre of the meatball to
check the core temperature. If you haven’t
hit a core temp of 75°C, pop it back in the
oven and cook until the meatball reaches a
core temp of 75°C for the UK and 82°C for
Scotland. It must hold this temperature for
at least 30 seconds.
5 REST & RELAX:
Once the core temperature has been met,
turn off the oven and leave the meatball
to rest for 15 minutes. Use this time to
make the cream sauce and mash potato.
6 THE GRAND UNVEILING:
Carefully remove the meatball from
the tray and then remove the foil, taking
care as steam from the meatball will be
present. Serve your meatball with classic
Christmas sides, IKEA lingonberry jam
and cream sauce.
7 SHARE THE LOVE:
Snap a pic of your festive meatball
banquet and share it on Instagram
or TikTok. Tag @IKEAUK and use
#IKEAMeatball to spread the
holiday cheer!
THE IMPORTANT BIT:
Remember, never reheat your
Turkey-Sized Meatball, it’s just as delicious
cold so there’s still plenty you can do with
the leftovers. Check out the tasty recipes
on the next few pages.
Meatball, brie and Bubble and squeak
lingonberry jam with meatball slices
sandwich and a fried egg
Serves 4 Serves 4

Ingredients: Ingredients:
8 slices of sourdough bread 1200g of leftover Christmas dinner vegetables such
4 tbsp IKEA Lingonberry jam as roast potatoes, carrot and sprouts.
280g of cold IKEA Meatball slices (70g of slices) - do not reheat. 1 tbsp of Parsley
240g of Brie (60g per sandwich) 280g cold IKEA Meatball slices (70g per person) - do not reheat.
Cracked black pepper 4 eggs
Four small handfuls of rocket (1 handful per sandwich) 1 tbsp of Chives
Salt & black pepper
Method: As much IKEA Lingonberry jam as you like
1. Spread one slice of bread with IKEA lingonberry Jam.
2. Top this with the IKEA Turkey-Sized Meatball slices followed by Method:
the brie, cracked black pepper and rocket. 1. Heat a tablespoon of oil in a frying pan.
3. Crown your sandwich with your final slice of bread, slice in half 2. Add the potatoes and vegetables. After 2-3 mins of frying the vegetables
and enjoy. will have warmed up and you’ll be able to mash them in the pan.
3. Season with black pepper and cook for 3 to 4 minutes, or until a lovely
golden crust starts forming on the bottom.
4. Use a spatula to fold the crispy bits back into the mashed vegetables.
Continue this for another 8 minutes until it’s nice, hot and crispy. Add
your parsley and toss together.
5. Plate up your fried bubble and squeak with slices of cold meatball and
a fried egg, finishing with your chopped chives and a final crack of black
pepper and IKEA Lingonberry Jam.
Nutritional
guidelines
Ingredients (allergens in bold):
Pork Belly (42.7%), Beef Chuck (42.7%), Panko Breadcrumbs (WHEAT Flour,
Dry Yeast, Salt, WHEAT Gluten), EGGS, MILK Powder (Skimmed MILK Powder,
Vegetable Oils (Coconut and Palm), Lactose (MILK), Whey Powder* (MILK),
Dried Glucose Syrup, MILK protein, Acidity Regulator E340(b), Emulsifier E471,
Vitamin D), Salt, Pepper, Onion, All Spice.

Produced in a kitchen that handles all common allergens.

Typical value 100g Each 175g %RI RI* for an

contains contains 175g average adult
Energy 1042kj 1832kj 21.7g 8400

Calories 249k 434k 21.8g 2000

Fat 15.3g 26.8g 38.3g 70

Of which 6.6g 11.6g 57.8g 20

saturates

Carbohydrate 5.7g 10g 3.8g 260

Of which sugars 0.6g 1.1g 1.2g 90

Protein 22.6g 39.6g 79.1g 50

Salt 1.4g 2.5g 40.8g 6

This pack
contains
25 servings

*reference intake
of an average
adult (8400KJ /
2000kcal)