IKEA Swedish Meatballs
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. Capturing the iconic taste from everyone’s favorite furniture store, this recipe wraps you in nostalgic, creamy, delicious comfort—no Allen wrench required.
4
servings
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.
Notes
If you want to make ahead, shape the meatballs and refrigerate up to 1 day or freeze raw on a tray. Store cooked meatballs and gravy together in the fridge for up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop with a splash of cream or stock if needed.
Nutrition
Calories: 502kcal | Carbohydrates: 12g | Protein: 24g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 151mg | Sodium: 1250mg | Potassium: 511mg | Fiber: 1g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2.7mg