Homemade Ikea Meatballs (Print View)
Tender Swedish-style meatballs browned and simmered in a silky cream gravy, perfect with mashed potatoes.
# What You'll Need:
→ Meatballs
01 - 8.8 ounces ground beef
02 - 8.8 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, 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
# Method:
01 - Combine breadcrumbs and milk in a large mixing bowl and let stand for 5 minutes.
02 - Add ground beef, ground pork, chopped onion, minced garlic, egg, salt, pepper, allspice, and nutmeg to the bowl. Mix just until evenly combined, avoiding overworking the mixture.
03 - Form mixture into small balls, each approximately the size of a walnut (about 1 1/4 inch diameter).
04 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. Sear meatballs in batches until browned on all sides, about 8 minutes total, turning occasionally. Transfer to a plate as they finish.
05 - Melt unsalted butter in the same skillet. Add flour, whisking constantly, and cook for 1 minute until lightly golden.
06 - Gradually whisk in stock to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer over medium-low heat until the sauce is thickened, about 5 to 7 minutes.
07 - Return meatballs to the skillet, gently turning to coat with sauce. Simmer for 5 to 10 minutes until meatballs are fully heated through.
08 - Serve meatballs hot, garnished with sauce, ideally accompanied by mashed potatoes, lingonberry preserves, and steamed vegetables.
# Insider Tips:
01 -
- There's a quiet joy in turning basic pantry staples into creamy, tender meatballs better than any flat-pack shopping trip reward.
- This recipe always disappears fast at my table, especially after someone tastes the homemade gravy clinging to each bite.
02 -
- The first time, I overcooked the meatballs trying to get extra color, and they turned rubbery—medium heat and patience are key.
- Bringing the cream sauce together slowly (while whisking) prevents lumps and gives you total control over the thickness.
03 -
- Wetting your hands with cold water before rolling meatballs keeps the mixture from sticking and keeps them smooth.
- Stirring the sauce off heat for the final minute helps it set to the perfect velvet finish.