Homemade Ikea Meatballs (Printable Version)
Savory Swedish-style beef and pork meatballs in a creamy mustard gravy, perfect with mashed potatoes and lingonberry jam.
# What You Need:
→ Meatballs
01 - 8.8 oz ground beef
02 - 8.8 oz 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 pepper, to taste
# How To Make It:
01 - In a large bowl, combine breadcrumbs with milk and allow the mixture to stand for 5 minutes.
02 - Add ground beef, ground pork, chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the soaked breadcrumbs. Mix gently until just combined to maintain tenderness.
03 - Form the mixture into small balls, about walnut-sized, approximately 1.25 inches in diameter.
04 - Heat butter and oil in a large skillet over medium heat. Working in batches, fry the meatballs until browned on all sides, about 8 minutes per batch. Remove and set aside.
05 - Melt butter in the same skillet. Whisk in the flour and cook for 1 minute until lightly golden.
06 - Gradually whisk in beef or vegetable stock. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer until the sauce thickens, about 5 to 7 minutes.
07 - Return the browned meatballs to the skillet. Coat with sauce and simmer gently for 5 to 10 minutes until the meatballs are heated through.
08 - Serve the meatballs hot accompanied by the creamy sauce, ideally with mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Suggestions:
01 -
- You’ll finally crack the secret to those tender, savory meatballs with a gravy that absolutely begs for mashed potatoes.
- Making them at home means you can tweak the spices, sauce, or filling to match your cravings or impress your family.
02 -
- Overmixing the meat mixture is a shortcut to tough, chewy meatballs—I learned the hard way to go gentle with my hands.
- Using both butter and oil for frying keeps the meatballs tender and adds a subtle richness to the final dish.
03 -
- Chill the mixture for 15 minutes before rolling the meatballs to help them hold their shape.
- Add a splash of Worcestershire sauce to the gravy if you crave even deeper flavor.