Homemade Ikea Meatballs (Printable)
Classic Swedish-style meatballs of beef and pork, pan-browned and finished in a creamy gravy. Perfect 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 whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon freshly 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 - Kosher salt, to taste
21 - Freshly ground black pepper, to taste
# How To Make It:
01 - In a large bowl, combine breadcrumbs and milk. Allow to soak for 5 minutes until the milk is absorbed.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, pepper, allspice, and nutmeg to the soaked breadcrumbs. Mix just until the ingredients are combined without overworking the mixture.
03 - Roll the mixture into small, walnut-sized balls, approximately 1 1/4 inches in diameter. Arrange formed meatballs on a tray.
04 - Heat butter and vegetable oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until browned on all sides, about 8 minutes. Remove meatballs from the skillet and set aside.
05 - Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
06 - Gradually pour in beef or vegetable stock while whisking to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Season with salt and black pepper. Simmer for 5 to 7 minutes, stirring, until sauce thickens.
07 - Return browned meatballs to the skillet, coating them fully in the sauce. Simmer gently for 5 to 10 minutes until warmed through.
08 - Serve meatballs hot with cream sauce, accompanied by mashed potatoes, lingonberry jam, and steamed vegetables if desired.
# Expert Suggestions:
01 -
- The sauce alone is worth licking the spoon when no one’s looking—it’s silky, savory, and surprisingly easy to nail.
- Nothing beats how the tender meatballs soak up that gravy, making each bite as good as the last.
02 -
- One batch I rushed through and over-mixed the meat—those meatballs turned out tough as rubber balls. Go gently!
- I used to skip the mustard, but adding just a spoonful wakes up the sauce and gave it restaurant-level flavor.
03 -
- A little zest from fresh nutmeg—right before adding—makes the flavor more vibrant.
- If making ahead, reheat gently in sauce to avoid drying them out.