Homemade Ikea Meatballs (Printable)
Tender Swedish-style beef and pork meatballs in a creamy mustard-soy gravy, best with mashed potatoes.
# What You 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 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, to taste
21 - Black pepper, to taste
# How To Make It:
01 - In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to soften.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, black pepper, allspice, and nutmeg to the soaked breadcrumbs. Gently mix by hand until evenly incorporated, being careful not to overwork the mixture.
03 - Form the mixture into small, walnut-sized balls—about 1 1/4 inches in diameter.
04 - In a large skillet, heat unsalted butter and vegetable oil over medium heat. Fry the meatballs in batches, turning frequently, until evenly browned on all sides, about 8 minutes total. Remove the browned meatballs and set aside.
05 - In the same skillet, melt unsalted butter over medium heat. Add all-purpose flour and whisk continuously for 1 minute to create a smooth roux.
06 - Gradually pour in beef or vegetable stock while whisking to avoid lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer the sauce, stirring often, until it thickens to a creamy consistency, about 5 to 7 minutes.
07 - Return the browned meatballs to the skillet, turning to coat them in the sauce. Simmer gently for 5 to 10 minutes until the meatballs are thoroughly heated.
08 - Serve the meatballs smothered in cream sauce, accompanied by mashed potatoes, lingonberry jam, and steamed vegetables if desired.
# Expert Advice:
01 -
- The gravy is so luxuriously creamy, it clings to every tender meatball just right.
- Shaping and browning the meatballs fills your kitchen with a cozy aroma that makes it hard to wait for dinner.
02 -
- The first time I rushed frying, my meatballs fell apart—a patient, steady heat is everything.
- Switching to both beef and pork transformed the texture from dense to melt-in-your-mouth good.
03 -
- Letting the meat mixture chill for 20 minutes before shaping makes rolling much easier and less sticky.
- A small grate of fresh nutmeg really lifts the flavor—don't skip if you have the spice on hand.