Homemade Ikea Meatballs (Printable version)
Savory, tender Swedish-style meatballs browned and simmered in a creamy mustard-soy gravy; great with mashed potatoes.
# Ingredient list:
→ 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
# Directions:
01 - In a large bowl, combine breadcrumbs and milk. Allow mixture to stand for 5 minutes until fully absorbed.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, pepper, allspice, and nutmeg to the breadcrumb mixture. Gently mix until just combined, ensuring the blend is even but not overworked.
03 - Roll the meat mixture into small, walnut-sized balls, approximately 1 1/4 inches in diameter.
04 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. In batches, cook the meatballs, turning occasionally, until browned on all sides and almost cooked through, about 8 minutes. Remove meatballs and set aside on a plate.
05 - Melt unsalted butter in the same skillet over medium-low heat. Sprinkle in flour and whisk constantly, cooking for 1 minute until a light roux forms.
06 - Gradually pour in beef or vegetable stock while whisking to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Adjust seasoning with salt and black pepper if needed. Simmer the sauce until thickened, about 5 to 7 minutes.
07 - Return the browned meatballs to the skillet, turning to coat evenly in the sauce. Simmer gently for 5 to 10 minutes, allowing flavors to develop and ensuring meatballs are fully cooked.
08 - Serve meatballs and sauce hot, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Tips:
01 -
- You get all the creamy and savory flavors of classic Swedish meatballs without the flat-pack stress.
- Once you nail the technique, these become a weeknight treat my friends ask for by name.
02 -
- Once, I rushed the frying and ended up with meatballs that held together but were still pink inside—give them enough time to cook through gently.
- Letting the breadcrumb and milk mixture sit is the real secret to a light, moist bite every time.
03 -
- Chilling the shaped meatballs for 20 minutes before frying stops them from falling apart.
- A wooden spoon is gentler than a whisk when stirring the meat mixture—it keeps the texture tender.