Meaty, cozy, and full of creamy gravy comfort—these IKEA Swedish meatballs with ground beef, pork, cream, and onion are your cozy night in, plated.
If you’ve ever wandered into an IKEA just for the meatballs, hey, you’re not alone. There’s something weirdly satisfying about those tender little orbs swimming in creamy, savory sauce. This recipe captures that same magic without needing to buy a flat-pack anything afterward. It’s soft meatballs, creamy gravy, and that warm aroma wafting through your kitchen while everything simmers. Perfect for Tuesday. Or Friday. Or any day ending in Y, honestly.
Table of Contents
Why You’ll Love this IKEA Swedish Meatballs
No dramatic backstory here—just a solid, satisfying recipe with a creamy punch. It’s cozy, it smells dreamy, and nothing is complicated.
- Ridiculously simple to make: You just squish, smear, melt, and drizzle—no obscure steps or chef-y jargon to decode.
- Deep, cozy flavors: The pork and beef mix does a little meaty dance, while the cream sauce cozies up with mustard and soy for richness.
- Feels fancy, tastes nostalgic: Somehow it hits classy and comforting at the same time, like the food version of wearing pajama pants and expensive perfume.
- Make-ahead friendly: You can prep those meatballs ahead of time and nap until dinner. No judgement.
- Smells like dinner ought to smell: That buttery gravy bubbling on the stove? It’ll summon people to the kitchen better than a dinner bell.
- Pairs with basically anything starchy: Noodles, potatoes, rice, even a hunk of good bread—this sauce loves them all.
Ingredient Notes
This isn’t one of those twenty-ingredient circus acts. Here’s how the key players bring the magic.
- Ground beef: The base that gives body and richness. Go for a slightly fatty mix—it makes the meatballs juicier.
- Ground pork: Lightens the texture and adds a subtle sweetness. Using both pork and beef is non-negotiable if you want the real-deal Swedish feel.
- Onion: Finely chopped and blended in raw for gentle sweetness and a bit of texture. No need to pre-cook.
- Garlic: Just one clove, crushed or minced. It’s background music, not a solo act.
- Breadcrumbs: They soak up the milk and keep the meatballs tender instead of rubbery. No dry balls here (yes, I said it).
- Egg: The glue that holds it all together—and gives that cohesive bite when you cut into them.
- Whole milk: Softens the crumbs and adds richness. Skip the skim, please.
- Salt and pepper: Be generous. The meat needs seasoning love from the start.
- Butter and flour: These make the roux—your sauce base. Butter gives flavor, flour gives body.
- Vegetable and beef stock: A tag team for depth and balance. The combo avoids making the sauce too heavy or too bland.
- Double cream: This is where it gets luscious—silky, thick, and smooth. Pure hug-in-a-sauce stuff.
- Soy sauce: Just a dash, but it rounds everything out with umami warmth.
- Dijon mustard: Sneaky ingredient alert. It adds a touch of tang to cut the richness and brighten things up.
How To Make This IKEA Swedish Meatballs
If you’ve got 30 minutes of hands-on time and a good stirring arm, you’re halfway to gravy heaven.
- Mix the meatball base: In a big bowl, combine the ground beef and pork. Give it a solid mix with your hands (it’s weirdly satisfying) until the two meats are thoroughly blended and smooth. No mystery clumps, please.
- Add the flavor gang: Toss in the chopped onion, garlic, breadcrumbs, and egg. Keep mixing until it’s evenly combined—almost dough-like. Add the milk next, and give it one last mix before seasoning well with salt and pepper. Now’s not the time to under-season.
- Roll ‘em up: Use damp hands or a small scoop to form little meatballs. Aim for about the size of a golf ball—or slightly smaller, if you’re going full IKEA. Spread them out on a plate, then cover and chill for two hours. This firms them up and makes them behave better in the pan.
- Brown the meatballs: Heat up a glug of oil in a wide frying pan over medium heat. When you hear that first satisfying sizzle, gently add the meatballs, browning them on all sides. You’re not cooking through yet, just getting that golden crust.
- Bake ‘til done: Once browned, transfer them to an oven-safe dish. Cover loosely and bake at 350°F for about 30 minutes. This finishes cooking them through without over-frying.
- Start your sauce: Back to the stove! Add that butter to a skillet and let it melt. Whisk in the flour and stir constantly for two minutes to cook off that flour taste. You’ll smell when it’s ready—it goes from raw to nutty real quick.
- Add the liquids: Slowly pour in the veg and beef stock, stirring all the while. Once it’s smooth, whisk in the cream, soy sauce, and Dijon mustard. Bring everything to a low simmer and let it thicken. This is when the magic happens.
- Sauce it up and serve: Pour that thick, silky sauce over the warm meatballs or spoon it onto each serving. Then grab a fork, take a bite, and try not to melt into pure comfort.
Storage Options
Let’s get real—if you somehow have leftovers (big if), you’re golden.
In the fridge, they’ll keep happily for 3 to 4 days, tucked into an airtight container. I like to store the sauce and meatballs together so everything soaks and settles in all cozy overnight.
To freeze, chill them completely first. Then seal in an airtight container or freezer bag (label it, trust me, mystery meatballs are no fun). You can freeze them for up to 3 months. When you’re ready to reheat, let them thaw in the fridge overnight, then warm gently in a pan over low heat with a splash of cream or broth to loosen the sauce.
Microwave? Totally fine for a quick lunch, though you’ll want to reheat in short bursts so nothing gets rubbery. Stir halfway and, if you’re picky like me, drizzle in a tiny bit more cream at the end. Classy leftovers are a thing.
Variations and Substitutions
This recipe’s flexible enough to handle substitutions, dietary tweaks, or plain ol’ pantry problems. Here’s how you can play around:
- Ground turkey or chicken: Sub either one for the meats if you want something leaner. The texture’s a bit different, but still tasty—as long as you don’t skip the sauce.
- Gluten-free breadcrumbs: Easy fix for dietary needs. Use your favorite GF crumbs or even crushed rice crackers. Just watch the soak time; some absorb more than others.
- Dairy-free swap: Full-fat coconut milk can step in for the cream (just don’t use low-fat—it’s way too runny). Dairy-free butter works too for the roux.
- Extra herbs: Add chopped parsley or dill to the meatball mix. A hint of nutmeg isn’t traditional here, but it plays surprisingly well.
- Spicy twist: Not Swedish, but if you like heat, a pinch of cayenne in the sauce warms things up without hijacking the flavor.
- Vegetarian version: Okay, this takes a leap, but meatless meatballs work fine here—just treat them gently, and the sauce stays exactly the same.
What to Serve with IKEA Swedish Meatballs
This dreamy pile of meatballs and sauce almost begs for a soft, starchy counterpart (or two). You’ve got options.
- Creamy mashed potatoes are the go-to pairing. You’ll want something fluffy yet sturdy enough to hold up under that dreamy sauce. Try swirling a little butter and cream into the mash to really lean into indulgence.
- Buttered egg noodles are a close second. They cling to the sauce beautifully and feel just rustic enough for a cozy family-style meal. Plus, everyone loves noodles.
- If you want something green for balance, a bright salad offers nice contrast. A simple green salad works, but this fresh Greek number with vinaigrette and crunchy veggies brings a zippy, welcome crunch.
- Steamed rice also works. Nothing fancy—just warm jasmine or basmati to soak up all that sauce. It’s a great choice if you’ve got extra gravy and want every drop accounted for.
- And if you really want to go rogue, try bacon basil cornbread muffins on the side. Not traditional at all, but the savory-sweet combo with the creamy sauce? Weirdly addictive.
Frequently Asked Questions
Can I make the meatballs ahead of time?
Yes! You can mix and roll the meatballs a day ahead, cover them, and chill in the fridge. They actually hold their shape better this way. You can even freeze them raw—just place on a tray, freeze until firm, then store in a zip-top bag and defrost before browning.
Why do I have to refrigerate the meatballs before cooking?
While it’s tempting to skip the chill time, refrigerating helps them hold their shape when you brown and bake them. The mixture has added milk and softened breadcrumbs, so it needs to firm up a bit first—or you might end up with sad little meatblobs.
Can I use only beef or only pork?
You can, but you’ll lose a bit of that signature texture and flavor. Pork adds subtle sweetness and softness, while beef gives structure and richness. If going with one, beef holds up a little better, but mix in a bit more milk to keep things tender.
What if my sauce is too thick or too thin?
If it’s too thick, stir in a splash of stock or a bit more cream to loosen it up. Too thin? Just simmer a few more minutes while stirring, and it’ll reduce naturally. If you’re feeling extra, a tiny cornstarch slurry helps—but usually, patience and low heat solve it.
IKEA Swedish Meatballs
Ingredients
For the Meatballs
- 300 g (10.5 oz) ground beef slightly fatty mix preferred
- 200 g (7 oz) ground pork
- 1 small onion finely diced
- 1 clove garlic crushed or finely minced
- 60 g (2/3 cup) breadcrumbs plain
- 1 large egg beaten
- 90 ml (6 tbsp) whole milk
- 1 tsp kosher salt to taste
- 1/2 tsp black pepper freshly ground, to taste
- 2 tbsp vegetable oil for frying
For the Creamy Gravy
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 240 ml (1 cup) vegetable stock
- 180 ml (3/4 cup) beef stock
- 120 ml (1/2 cup) double cream or heavy cream
- 1 tbsp soy sauce
- 1 tsp Dijon mustard
Equipment
- Large mixing bowl
- Frying pan or skillet
- Oven-safe Baking Dish
- Whisk
- Measuring cups and spoons
Instructions
- Mix the meatball base: In a large bowl, combine the ground beef and pork and mix well until blended and smooth. Add onion, garlic, breadcrumbs, and egg, then mix again until nearly uniform. Pour in the milk and mix until cohesive. Season generously with salt and pepper.
- Chill the mixture: Shape meat mixture into small meatballs (golf ball-sized or slightly smaller). Arrange on a plate, cover, and refrigerate for 2 hours to firm up.
- Brown the meatballs: Heat vegetable oil in a large skillet over medium heat. Add meatballs in batches and brown all over. Transfer browned meatballs to an oven-safe baking dish.
- Bake the meatballs: Preheat oven to 350°F (175°C). Cover dish loosely with foil and bake for 30 minutes or until cooked through.
- Prepare the sauce: Melt butter in a clean skillet over medium heat. Sprinkle in flour, whisking constantly to make a roux. Cook for about 2 minutes, until it smells nutty but is not browned.
- Add liquids & finish sauce: Slowly whisk in vegetable stock, beef stock, and then cream. Continue whisking until smooth. Stir in soy sauce and Dijon. Simmer until thickened, about 4–5 minutes.
- Serve: Pour the creamy gravy over hot meatballs (or return meatballs to pan and stir to coat). Enjoy with potatoes, noodles, rice, or your favorite starchy side.
