Homemade Ikea Meatballs (Print View)
Tender Swedish-style meatballs of beef and pork, pan-seared and finished in a creamy gravy.
# 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 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, to taste
21 - Black pepper, to taste
# Step-by-Step Directions:
01 - Combine breadcrumbs and milk in a large bowl and let soak for 5 minutes.
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 - Roll mixture into balls about 1 1/4 inches in diameter (walnut-sized).
04 - Heat butter and vegetable oil in a large skillet over medium heat. Fry meatballs in batches, turning occasionally, until evenly browned on all sides, approximately 8 minutes. Remove from skillet and set aside.
05 - Melt butter in the same skillet. Whisk in flour and cook for 1 minute until slightly golden.
06 - Gradually pour in stock while whisking to prevent lumps. Add heavy cream, soy sauce, and Dijon mustard. Stir and simmer until sauce is thickened, about 5 to 7 minutes.
07 - Return browned meatballs to the skillet. Toss gently to coat with sauce and simmer gently 5 to 10 minutes until meatballs are cooked through.
08 - Plate meatballs hot with sauce, alongside mashed potatoes, lingonberry jam, and steamed vegetables if desired.
# Expert Suggestions:
01 -
- You get all the creamy sauce and tender meatball joy straight from your own stove—no flat-pack furniture required.
- This version packs more flavor and warmth than anything you could line up for at a busy cafeteria.
02 -
- On my first try, I rushed shaping the meatballs and ended up with unevenly cooked ones—take the extra minute for uniformity.
- Letting the sauce simmer long enough thickens it beautifully—don't cut it short, or it'll be runny and bland.
03 -
- Browning the meatballs in batches avoids crowding and achieves a caramelized crust.
- A splash of extra cream at the end can rescue a sauce that’s thickened too much.