Homemade Ikea Meatballs (Printable)
Tender Swedish-style meatballs in a silky cream gravy, browned then simmered—perfect with mashed potatoes and lingonberry.
# What You Need:
→ Meatballs
01 - 9 ounces ground beef
02 - 9 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
12 - 2 tablespoons unsalted butter, for frying
13 - 2 tablespoons vegetable oil, for frying
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt and pepper, to taste
# How-To:
01 - Combine breadcrumbs and milk in a large bowl and let stand for 5 minutes to fully absorb.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg. Mix until incorporated, avoiding over-mixing to maintain tenderness.
03 - Form the mixture into small balls, about 1 1/4 inches in diameter, ensuring they are equal in size for even cooking.
04 - Heat butter and vegetable oil in a large skillet over medium heat. Fry the meatballs in batches, turning regularly, until browned on all sides, approximately 8 minutes per batch. Remove and set aside.
05 - In the same skillet, melt butter over medium heat. Add flour, whisking constantly, and cook for 1 minute to form a roux.
06 - Gradually add beef or vegetable stock while whisking to prevent lumps. Incorporate heavy cream, soy sauce, and Dijon mustard. Simmer until the sauce thickens, about 5–7 minutes. Season with salt and pepper to taste.
07 - Return the browned meatballs to the skillet, coating thoroughly with the cream sauce. Simmer gently for 5–10 minutes until the meatballs are heated through and flavors meld.
08 - Serve hot with mashed potatoes, lingonberry jam, and steamed vegetables for an authentic Swedish accompaniment.
# Expert Tips:
01 -
- These meatballs turn your kitchen into a mini Swedish bistro—trust me, the aroma alone is worth it.
- There’s comfort in every bite, but with just enough snap from the allspice and nutmeg to keep things interesting.
02 -
- Packing the meat mixture too tightly will make your meatballs dense—loosen up and handle lightly.
- Whisk the sauce constantly to prevent lumps; learn from the time my first batch came out with floury islands.
03 -
- If your sauce ever gets too thick, whisk in a splash of warm stock or cream to bring it back to life.
- Browning the meatballs in half butter, half oil means you get flavor without burning the butter—don’t rush it.