Molly Yeh’s favorite IKEA recipes

Ingredients

• 1 bag HUVUDROLL chicken meatballs

Glaze

• ½ cup hoisin sauce
• ½ cup ketchup
• ¼ cup unseasoned rice vinegar
• ¼ cup honey
• 4 tsp five spice powder
• 4 tsp toasted sesame oil

To finish

• Toasted sesame seeds
• Sliced scallions
• Cilantro

Mashed potatoes with garlic, ginger, scallion oil

• 1 ALLEMANSRÄTTEN package mashed potatoes, prepared according to directions

Garlic, Ginger & Scallion Oil:

• 6 tablespoons neutral oil, divided
• 6 scallions, trimmed and finely chopped
• 2 large cloves garlic, minced
• 1 tablespoon grated fresh ginger
• Kosher salt
• 1 tablespoon toasted sesame oil

Step by step

1. Prepare the meatballs in the oven according to package directions.
2. In the meantime, prepare the glaze by whisking together all ingredients in a saucepan until smooth. 
3. When the meatballs are heated through, brush generously with the glaze (you won’t use all of the glaze) and return to the oven to broil for a few minutes until the tops are shiny and glazed, 1 to 2 minutes, watching them carefully as all broilers are different.
4. Warm the remaining glaze in the saucepan until heated through.
5. Transfer to a serving plate, with additional glaze as desired, and top with sesame seeds, scallions, and cilantro and serve.

To make the oil:

1. In a small saucepan over medium heat, heat 2 tablespoons of the oil.
2. Add the scallions, garlic, ginger, and salt. 
3. Cook for 2-3 minutes, to soften.
4. Add the remaining 4 tablespoons of oil and sesame oil.
5. Reduce the heat to medium-low and keep at a low sizzle for 10 minutes to infuse the flavors, stirring occasionally while being careful to not let the oil get too hot and smoke.
6. Remove from the heat.
7. Put the mashed potatoes on a serving plate and then spoon the oil over as desired. Remaining oil will last in the fridge for up to 3 days.

Ingredients

• ¾ cup plain greek yogurt
• Tiny splash of almond extract, optional
• 1 ½  tb raspberry preserves
• 4 KAFFEREP oat cookies
• Small ball of marzipan kneaded with matcha powder to make it green, plus a tiny pink marzipan rose (use beet powder or food coloring to make it pink!)

Step by step

1. Stir yogurt with almond extract if using.
2. Swirl in raspberry preserves (don’t mix fully so it looks like a pretty swirl).
3. Transfer to a serving glass.
4. Stick in the cookies so they’re fully submerged.
5. Roll marzipan out into a circle and place on top.
6. Add a small marzipan rose.
7. Let sit 4-6 hours or overnight and enjoy.