Homemade Ikea Meatballs (Printable)
Tender Swedish-style meatballs of beef and pork, browned and simmered in a silky cream-mustard gravy.
# What You Need:
→ Meatballs
01 - 8.8 ounces ground beef
02 - 8.8 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1.4 ounces 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 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
# Steps:
01 - In a large bowl, combine breadcrumbs and milk. Allow to soak until mixture is softened, about 5 minutes.
02 - Add ground beef, ground pork, chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the breadcrumb mixture. Mix gently until just combined; do not overwork.
03 - Form the mixture into small balls, about 1.25 inches in diameter (walnut-sized).
04 - Heat butter and vegetable oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown on all sides, approximately 8 minutes per batch. Transfer browned meatballs to a plate.
05 - In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
06 - Gradually add stock, whisking steadily to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer the sauce gently until it thickens, about 5 to 7 minutes.
07 - Return the browned meatballs to the skillet, tossing them in the cream sauce. Let simmer on low heat for 5 to 10 minutes, until meatballs are fully heated and coated.
08 - Serve hot, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Advice:
01 -
- Youll never need to queue for cafeteria meatballs again after tasting these at your own table.
- The creamy, peppery sauce makes even simple mashed potatoes feel like a treat—everyone asks for seconds.
02 -
- Over-mixing the meat will make your meatballs bouncy like ping pong balls—gentle hands yield tender bites.
- Letting the gravy simmer at the end with meatballs tucked in helps meld the flavors for that signature rich sauce.
03 -
- Browning the meatballs in small batches keeps them from steaming and delivers that irresistible crust.
- A dash of Worcestershire sauce in the gravy is my sneaky secret when I want an extra layer of flavor.