Homemade Ikea Meatballs (Printable Version)
Tender Swedish-style meatballs of beef and pork, browned and simmered in a silky cream-mustard gravy.
# 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 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
13 - 2 tablespoons vegetable oil
→ 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 black pepper, to taste
# How To Make:
01 - Combine breadcrumbs and milk in a large mixing bowl and let stand for 5 minutes to absorb.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the soaked breadcrumbs. Mix gently until just incorporated.
03 - Form the mixture into walnut-sized balls, approximately 1 1/4 inches in diameter, ensuring uniform size for even cooking.
04 - Heat butter and oil in a large skillet over medium heat. Sear meatballs in batches, turning occasionally, for about 8 minutes until evenly browned. Transfer cooked meatballs to a plate and set aside.
05 - Melt butter in the same skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 minute until lightly golden.
06 - Gradually whisk in beef or vegetable stock, ensuring the mixture remains smooth. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer, stirring frequently, until thickened, about 5 to 7 minutes.
07 - Return browned meatballs to the skillet with the sauce and gently toss to coat. Simmer on low heat for 5 to 10 minutes until meatballs are thoroughly heated and fully cooked.
08 - Serve meatballs hot with the creamy sauce. Accompany with mashed potatoes, lingonberry jam, and steamed vegetables for a classic Swedish presentation.
# Expert Advice:
01 -
- Youll never need to queue for cafeteria meatballs again after tasting these at your own table.
- The creamy, peppery sauce makes even simple mashed potatoes feel like a treat—everyone asks for seconds.
02 -
- Over-mixing the meat will make your meatballs bouncy like ping pong balls—gentle hands yield tender bites.
- Letting the gravy simmer at the end with meatballs tucked in helps meld the flavors for that signature rich sauce.
03 -
- Browning the meatballs in small batches keeps them from steaming and delivers that irresistible crust.
- A dash of Worcestershire sauce in the gravy is my sneaky secret when I want an extra layer of flavor.