Homemade Ikea Meatballs (Printable Version)
Classic Swedish-style meatballs, browned and simmered in a creamy mustard gravy; serves 4 in about 1 hour.
# What You'll 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 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon 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 - Salt and black pepper, to taste
# Directions:
01 - In a large bowl, combine breadcrumbs and milk and let stand for 5 minutes to hydrate.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the breadcrumb mixture. Mix by hand just until combined—do not overwork.
03 - Divide mixture and roll into walnut-sized balls, about 1 1/4 inches in diameter.
04 - Heat butter and oil in a large skillet over medium heat. Working in batches, fry meatballs until golden brown on all sides, approximately 8 minutes per batch. Remove meatballs and keep warm.
05 - In the same skillet, melt butter. Add flour and whisk, cooking for about 1 minute until lightly golden.
06 - Gradually pour in stock while whisking to avoid lumps. Stir in cream, soy sauce, and Dijon mustard. Season with salt and pepper as needed. Simmer 5 to 7 minutes until sauce thickens.
07 - Return browned meatballs to skillet and coat in sauce. Simmer gently for 5 to 10 minutes until thoroughly heated.
08 - Serve hot, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Hints:
01 -
- These meatballs are tender and full of rich flavor, the kind you usually only find in a bustling Swedish restaurant.
- The creamy gravy soaks beautifully into mashed potatoes, making every bite deeply comforting and worthy of seconds.
02 -
- Over-mixing the meat makes tough meatballs, so I learned to stop as soon as the mixture comes together.
- Frying in butter and oil combo is the trick behind their glossy brown crust and that unmistakable aroma—don’t skip it.
03 -
- Sear the meatballs in small batches for an even golden brown—they crowd the pan otherwise and steam instead.
- Deglazing the pan with a splash of stock pulls up all those tasty browned bits for a more flavorful sauce.