If you have ever wondered how to recreate that iconic, comforting flavor from your favorite store, look no further than this Swedish Meatballs (Homemade Ikea-Style Meatballs) Recipe. This dish is all about perfectly spiced meatballs nestled in a luscious, creamy sauce that feels like a warm hug on a chilly day. With simple ingredients and straightforward steps, it’s a truly satisfying meal that brings a little taste of Sweden right to your kitchen table.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building the flavors and textures that make these Swedish meatballs so special. From the tender bread soaked in onion juice to the creamy sauce, every component is essential and easy to source!
- White sandwich bread (2 slices, crusts removed, chopped): Acts as a soft binder, keeping the meatballs tender without weighing them down.
- Small onion (1, brown, white, or yellow): Grated to release natural sweetness and moisture that flavors and moistens the meat.
- Ground beef (300g / 10 oz): Provides rich, hearty texture and savory flavor perfect for meatballs.
- Ground pork (300g / 10 oz): Adds juiciness and a subtle sweetness balancing the beef’s robustness.
- Egg (1): Binds the mixture together ensuring the meatballs hold their shape while cooking.
- Ground nutmeg (1/4 tsp, preferably freshly grated): Delivers a warm, aromatic layer essential to the classic Swedish meatball taste.
- Allspice powder (1/4 tsp): Offers a subtle, earthy spice that rounds out the meatball seasoning.
- Black pepper (1/4 tsp): Adds a gentle kick to complement the herbs and spices.
- Salt (3/4 tsp): Enhances all the natural flavors and balances the seasoning.
- Oil (1 tbsp): Used for frying the meatballs to a golden brown crust.
- Unsalted butter (40g / 3 tbsp): Forms the base for the creamy, rich sauce.
- Flour (3 tbsp): Thickens the sauce into that velvety texture loved in the dish.
- Beef broth/stock (2 cups, salt reduced): The flavorful liquid that creates depth in the sauce.
- Heavy/thickened cream (1/2 cup): Completes the signature smooth and indulgent sauce that coats every meatball.
How to Make Swedish Meatballs (Homemade Ikea-Style Meatballs) Recipe
Step 1: Prepare the Onion and Bread Mixture
Start by grating your onion using a standard box grater. This method really brings out the natural juices and sweetness in the onion, which is key to moist, flavorful meatballs. Transfer the grated onion along with its juices into a bowl and mix in the cubed bread. The bread will soak up the onion juice perfectly, creating a soft base; if it seems dry, add just a splash of milk. Let this mixture rest for about one minute to soak thoroughly.
Step 2: Combine the Meatball Ingredients
To the onion and bread mixture, add your ground beef, ground pork, egg, nutmeg, allspice, black pepper, and salt. With clean hands or a spoon, mix everything thoroughly until well combined but be careful not to overwork the meat, or your meatballs may become dense instead of tender. This blend of seasonings is what brings the Swedish charm to your meatballs.
Step 3: Shape the Meatballs
Using a tablespoon or an ice cream scooper—this handy tool keeps your meatballs uniform—you’ll scoop out heaping portions of the mixture. Roll each portion lightly between your palms to form roughly 25 to 30 perfectly shaped meatballs, keeping their texture light and fluffy. Don’t press too hard; gentle shaping keeps them tender.
Step 4: Cook the Meatballs to Golden Perfection
Heat the oil in a large skillet over medium heat and brown the meatballs in batches. Make sure not to crowd the pan so they brown evenly and get that beautiful crust which locks in juices. This step adds depth and texture that makes these Swedish meatballs irresistible. Once browned all around, transfer the meatballs to a plate and set aside.
Step 5: Make the Creamy Sauce
In the same skillet, add the butter and let it melt completely. Stir in the flour and cook for a couple of minutes, stirring constantly to form a roux—it should be golden and fragrant, without browning too much. Gradually pour in the beef broth, whisking continuously to avoid lumps. Once the sauce starts to thicken, stir in the cream and season to taste with a pinch more salt and pepper if needed. This sauce is what transforms simple meatballs into a cozy meal experience.
Step 6: Simmer Meatballs in Sauce
Return the browned meatballs to the sauce, gently spooning sauce over each one. Let everything simmer together on low heat for about 10-15 minutes, allowing the flavors to meld and the meatballs to cook through perfectly tender and juicy.
How to Serve Swedish Meatballs (Homemade Ikea-Style Meatballs) Recipe
Garnishes
Classic garnishes for Swedish meatballs include finely chopped fresh parsley or lingonberry jam. Parsley adds bright color and freshness that cuts through the richness, while lingonberry jam delivers a sweet-tart contrast that beautifully complements the savory flavors.
Side Dishes
Swedish meatballs pair wonderfully with creamy mashed potatoes for ultimate comfort food vibes. For a lighter touch, buttered egg noodles or a simple buttered vegetable medley like steamed green beans or peas balance this dish perfectly.
Creative Ways to Present
For a modern twist, serve these meatballs atop a bed of buttery spaetzle or even stuffed inside warm pita bread with a dollop of sauce and pickled cucumbers for a delightful, ready-to-eat flavor bomb. They also make fantastic sliders at a party, served on mini buns with a smear of mustard or aioli.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish Meatballs (Homemade Ikea-Style Meatballs) Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The sauce may thicken, so just reheat gently with a splash of broth or cream to restore its silky texture.
Freezing
You can freeze the meatballs uncooked or cooked. Place them in a single layer on a baking tray, freeze until solid, then transfer to a freezer bag for up to 3 months. This is perfect for prepping meals in advance or just having a ready-to-go weeknight dinner.
Reheating
When it’s time to enjoy leftovers, thaw frozen meatballs overnight in the fridge or reheat from frozen in a covered pan on low heat. Add a splash of broth or cream, and simmer gently until warmed through to keep them tender and saucy.
FAQs
Can I use only beef instead of mixing beef and pork?
Absolutely! Using all beef will give you a slightly different texture but still delicious meatballs. Pork adds extra moisture and sweetness, but all beef works well if that’s what you have on hand.
What can I use if I don’t have heavy cream?
You can substitute heavy cream with sour cream or full-fat Greek yogurt for a tangier sauce, or use a half-and-half mixture with butter added to approximate creaminess.
Are Swedish meatballs spicy?
No, traditional Swedish meatballs are not spicy. The warm spices like nutmeg and allspice add aromatic depth without heat, making this dish approachable for all palates.
Can I bake the meatballs instead of frying them?
Yes! Baking is a great alternative. Arrange the meatballs on a baking sheet lined with parchment and bake at 375°F (190°C) for about 20 minutes, flipping halfway until golden brown.
What’s the best way to keep meatballs tender?
Using soaked bread and grated onion in your mixture is key to tender meatballs. Also, avoid overmixing your meat mixture and gentle handling when shaping helps maintain that soft texture.
Final Thoughts
This Swedish Meatballs (Homemade Ikea-Style Meatballs) Recipe is more than just dinner; it’s a little celebration of cozy comfort food that always brings smiles. Whether you’re cooking for friends, family, or just treating yourself, the warm, creamy sauce and perfectly spiced meatballs will quickly become a cherished favorite. Give it a try and savor a taste of Sweden right in your very own kitchen!
Print
Swedish Meatballs (Homemade Ikea-Style Meatballs) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 25-30 meatballs (serves 5)
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Description
These homemade Swedish Meatballs replicate the classic Ikea favorite with a rich, creamy sauce. Made from a blend of ground beef and pork, seasoned with nutmeg and allspice, and served in a luscious cream-based gravy, this dish is a comforting and satisfying meal perfect for any occasion.
Ingredients
Meatballs
- 2 slices white sandwich bread, crusts removed, chopped into small cubes
- 1 small onion (brown, white or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) (or substitute with more beef)
- 1 egg
- 1/4 tsp ground nutmeg, preferably freshly grated
- 1/4 tsp allspice powder
- 1/4 tsp black pepper
- 3/4 tsp salt
For Cooking
- 1 tbsp oil
- 40g / 3 tbsp unsalted butter
- 3 tbsp flour
Sauce
- 2 cups beef broth/stock (salt reduced, or substitute with chicken broth)
- 1/2 cup heavy / thickened cream
Instructions
- Prepare the onion and bread: Grate the onion using a standard box grater. Scrape the grated onion and its juices into a bowl. Add the chopped bread cubes and mix well so the bread becomes soggy with the onion juice. If the mixture seems dry, add a tiny splash of milk. Set aside to soak for 1 minute.
- Make the meatball mixture: Add the ground beef, ground pork, egg, ground nutmeg, allspice powder, black pepper, and salt to the bread and onion mixture. Mix all ingredients thoroughly until evenly combined.
- Shape the meatballs: Use a heaped tablespoon or an ice cream scooper to portion the meat mixture, forming about 25-30 meatballs. Roll each portion into a smooth, round shape with your hands.
- Cook the meatballs: Heat the oil in a large skillet or frying pan over medium heat. Add the meatballs in batches, cooking until browned on all sides and cooked through, approximately 6-8 minutes per batch. Remove cooked meatballs and set aside.
- Make the sauce roux: In the same pan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, for about 2-3 minutes until the mixture is golden and bubbling.
- Prepare the creamy sauce: Gradually whisk in the beef broth, ensuring there are no lumps. Continue to stir and cook until the sauce thickens slightly, about 5 minutes. Reduce heat to low and stir in the heavy cream. Return the cooked meatballs to the pan and simmer in the sauce for 5 minutes to combine flavors and heat through.
Notes
- Note 1: Removing the crusts from the bread helps the bread soak up the onion juice better, resulting in tender meatballs.
- Note 2: You can substitute ground pork with extra ground beef if preferred, but the pork adds extra flavor and moisture.
- Note 3: Using freshly grated nutmeg and quality allspice powder enhances the authentic Swedish flavor.
- Note 4: Heavy cream adds richness to the sauce; for a lighter option, use half-and-half but the sauce won’t be as creamy.
