Homemade Ikea Meatballs (Printer-friendly)
Tender Swedish-style meatballs browned then simmered in a creamy mustard gravy; serves 4 with potatoes and lingonberry jam.
# What You’ll Need:
→ Meatballs
01 - 1/2 lb ground beef
02 - 1/2 lb ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1/4 cup breadcrumbs
07 - 1 large egg
08 - 1/2 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp ground allspice
11 - 1/4 tsp ground nutmeg
12 - 2 tbsp unsalted butter (for frying)
13 - 2 tbsp vegetable oil (for frying)
→ Cream Sauce
14 - 2 tbsp unsalted butter
15 - 2 tbsp all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 tsp soy sauce
19 - 1 tsp Dijon mustard
20 - Salt, to taste
21 - Black pepper, to taste
# How-To Guide:
01 - In a large bowl, mix breadcrumbs and milk; let stand for 5 minutes.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg to the bowl. Mix until just combined, avoiding over-mixing.
03 - Shape the mixture into small balls, around the size of a walnut or about 1.25 inches in diameter.
04 - Heat butter and oil in a large skillet over medium heat. Fry meatballs in batches until browned on all sides, about 8 minutes per batch. Remove and set aside.
05 - In the same skillet, melt butter. Whisk in flour and cook for 1 minute.
06 - Gradually add beef or vegetable stock while whisking to avoid lumps. Stir in cream, soy sauce, and Dijon mustard. Simmer until the sauce thickens, about 5–7 minutes.
07 - Return meatballs to the skillet, coating them with the sauce. Simmer gently for 5–10 minutes until heated through.
08 - Serve hot, ideally with mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Advice:
01 -
- The secret is how the nutmeg and allspice add a subtle, cozy flavor that makes these far surpass the store version.
- Once you taste the sauce from the skillet—creamy and rich with just a dash of mustard—you will find yourself stealing spoonfuls before serving.
02 -
- Once, I rushed and skipped resting the breadcrumb and milk mixture—the result was tough meatballs, so patience pays off here.
- If you overcrowd the pan, they steam instead of brown, so give them space for that perfect crust.
03 -
- Use damp hands for rolling the meatballs to keep them smooth and uniform.
- Letting the cooked meatballs rest in the gravy makes them even more flavorful—scientifically proven in my kitchen, at least.