Homemade Ikea Meatballs (Print)
Tender Swedish-style beef and pork meatballs, browned and simmered in a creamy gravy, served with mashed potatoes.
# 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 whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground 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 - Kosher salt, to taste
21 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a large bowl, combine breadcrumbs with milk and let stand for 5 minutes to soften.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, black pepper, allspice, and nutmeg to the bowl. Gently mix until just combined, avoiding over-mixing.
03 - Form mixture into small balls, each about the size of a walnut (approximately 1 1/4 inch diameter).
04 - Heat butter and oil in a large skillet over medium heat. Fry the meatballs in batches, turning occasionally, until browned on all sides—about 8 minutes per batch. Transfer to a plate and set aside.
05 - Melt butter in the same skillet over medium heat. Sprinkle in the flour and cook, whisking constantly, for 1 minute.
06 - Gradually pour in stock while whisking to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer until the sauce thickens, about 5 to 7 minutes.
07 - Return browned meatballs to the skillet, coating them with the sauce. Simmer gently for 5 to 10 minutes until meatballs are cooked through and heated completely.
08 - Serve meatballs hot, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Advice:
01 -
- The rich, velvety sauce clings to every meatball like a cozy winter coat—exactly what you'll crave on a chilly night.
- I love how the gentle spice echoes hint at something familiar yet different, making it a family favorite even for picky eaters.
02 -
- Over-mixing the meat mixture produces tough meatballs (I learned after a very chewy test batch) so a light hand is best.
- The sauce thickens much more as it cools; err on the slightly runny side in the pan for perfect texture at the table.
03 -
- If you wet your hands before forming each meatball, the mixture won’t stick and shaping goes faster.
- Let the formed meatballs chill briefly before frying—they hold their shape better and brown evenly every time.