Homemade Ikea Meatballs (Printable)
Tender Swedish-style beef and pork meatballs in a creamy gravy; ideal with mashed potatoes and lingonberry jam.
# 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 stock 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 Cook:
01 - Combine breadcrumbs and milk in a large bowl and allow to soak for 5 minutes.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg to the bowl. Mix gently until incorporated, without overworking the mixture.
03 - Shape the meat mixture into small balls, approximately the size of a walnut or about 1 1/4 inches in diameter.
04 - Heat butter and vegetable oil in a large skillet over medium heat. Fry meatballs in batches for about 8 minutes, turning occasionally to brown evenly. Set browned meatballs aside.
05 - Melt butter in the same skillet. Stir in flour and cook for 1 minute, whisking constantly.
06 - Gradually pour in stock while whisking to prevent lumps. Add cream, soy sauce, and Dijon mustard. Simmer the sauce for 5–7 minutes until thickened.
07 - Return meatballs to the skillet, ensuring they are coated well with sauce. Simmer gently for 5–10 minutes until heated through.
08 - Serve hot, ideally accompanied by mashed potatoes, lingonberry jam, and freshly steamed vegetables.
# Expert Suggestions:
01 -
- There’s a real magic to spooning creamy gravy over fresh meatballs—every bite tastes richer than anything you’ll find in a cafeteria line.
- I’ve found kids and adults both love rolling the mixture and sneaking tastes before it even hits the pan.
02 -
- Once I overmixed the meat, and every meatball turned out dense—you want just enough mixing to hold it together, no more.
- If your sauce turns lumpy, whisking feverishly and adding the liquid slowly is everything—patience truly pays off.
03 -
- Try grating the onion to keep the texture smooth—it sneaks into the mix with no harsh bites.
- Let the sauce simmer gently—if you rush it, you lose some magic.