Homemade Ikea Meatballs (Printable)
Tender Swedish-style meatballs in a creamy gravy, served with mashed potatoes and lingonberry jam.
# Ingredient List:
→ 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
# Steps:
01 - In a large bowl, combine breadcrumbs and milk. Allow to soak for 5 minutes until softened.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, black pepper, allspice, and nutmeg to the bowl. Mix gently until just combined to preserve tenderness.
03 - Roll mixture into walnut-sized balls, roughly 1 1/4 inches in diameter, arranging them on a tray.
04 - Heat butter and vegetable oil in a large skillet over medium heat. Cook meatballs in batches for about 8 minutes, turning to achieve even browning. Transfer to a plate and set aside.
05 - Melt butter in the skillet. Whisk in flour and cook for 1 minute to form a roux.
06 - Gradually pour in the stock, whisking constantly to avoid lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer, stirring, until thickened, 5 to 7 minutes.
07 - Return meatballs to the skillet, turning to coat in sauce. Simmer gently for 5 to 10 minutes until meatballs are fully heated through.
08 - Plate meatballs topped with sauce. For a traditional touch, accompany with mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Tips:
01 -
- There’s something magical about transforming everyday ingredients into a dish worthy of a festive feast—your friends will think you have a Swedish grandmother hiding somewhere.
- The creamy, savory gravy really clings to every meatball, making each bite impossibly comforting.
02 -
- Rushing the browning step means soggy, pale meatballs—patience brings the crisp crust you want.
- Stirring cream into sauce too quickly can curdle it, so add slowly over low heat for silkiness you’ll be proud of.
03 -
- Chilling the rolled meatballs for 20 minutes before frying helps them stay round and firm.
- A splash of cold water on your hands makes the shaping quick and mess-free.