Tender homemade meatballs in a delicious creamy gravy. Serve over mashed potatoes or noodles! A comforting dinner in less than 30 minutes without the trip to IKEA!
Out of all the many cuisines I love, I realize that comfort foods are my happy place. This Swedish meatball recipe is definitely comfort food. Meat and potatoes anyone?
The first time I tried Swedish meatballs was.... you guessed it- IKEA!
I had high expectations as everyone raved about IKEA in general but even more so- their food court.
The meatballs were good, not as mind blowing as I anticipated so I went home and tried to recreate the dish.
Sure, you can take a long trip to the IKEA restaurant or stock up on frozen packages of meatballs but why do that when you make make fresh, better than IKEA Swedish meatballs right at home!
These are so easy to make and everyone will want to go back for seconds!
Traditionally, Swedish meatballs are not served with gravy. Perhaps IKEA or adaptations over the years included the sauce and I ain't mad about it.
One day, I hope to visit Sweden to try the real dill! (food pun)
- Olive oil- to sear the meatballs and seal in the juices.
- Ground beef
- Ground pork- I like using an equal combination of beef and pork but you can use all beef. The pork keeps the meatballs juicy.
- Onion- for flavor and to keep the meatballs moist. Minced or shredded.
- Panko bread crumbs- you can use regular bread crumbs.
- Milk- to take the meatballs moist.
- Salt and pepper
- Allspice & Nutmeg- allspice and nutmeg give these meatballs a unique flavor.
- Garlic- fresh ideally, you can use garlic powder. Not traditional but I love garlic!
- Butter and flour- to create a roux to thicken the sauce; alternatively, use a cornstarch slurry.
- Beef broth
- Soy sauce- additional layer of flavor and savoryness.
- Dijon mustard- a little tanginess and sharpness.
- Sour cream- adds creaminess and tang.
- Salt and pepper to taste- I personally don't add any additional but add to your taste!
- Parsley- more to garnish!
Sour Cream or Heavy Cream?
Sour cream and heavy cream both give the gravy a luscious richness. I prefer using sour cream since it gives the sauce a slight tang. However, you can substitute with heavy cream or use both- ¼ cup sour cream and ¼ cup heavy cream.
How to Make IKEA Meatballs
- In a mixing bowl, combine all meatball ingredients and form into 1 inch balls.
- Add olive oil to a skillet and brown the meatballs on all sides. Set aside.
- Melt the butter and whisk in flour to create a roux to thicken the sauce. The browned bits on the bottom of the pan are gold and full of flavor!
- Slowly deglaze the pan with beef broth, soy sauce and dijon mustard and whisk until combined. Bring to a simmer.
- Add meatballs and cook for 10 minutes, stirring occasionally.
- Stir in sour cream and season with salt and pepper to taste.
It is best served immediately with mashed potatoes or egg noodles, and if you have it- lingonberry jam.
The gravy is so good you'll want to lick every drop.
Storing and Freezing
Store leftovers in the fridge for up to 3 days.
You can store uncooked meatballs in the freezer for up to 3 months. I recommend defrosting and then prepare the recipe as normal.
We want the fond (browned bits of meat) in the bottom of the pan to create the foundation for the gravy so I wouldn't recommend storing cooked meatballs in the freezer.
More Quick & Easy Dinners You'll Love
- 1 tablespoon olive oil
- ½ lb ground beef
- ½ lb ground pork
- ½ cup onion grated
- ¼ cup panko bread crumbs
- 2 tablespoon milk
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 clove garlic minced
- 1 tablespoon parsley chopped
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups beef broth
- 1 tablespoon soy sauce
- 1 teaspoon dijon mustard
- ½ cup sour cream
- 1 tablespoon parsley chopped
- salt and pepper to taste
- In a mixing bowl, combine all meatball ingredients and form 1 inch balls.
- In a skillet on medium heat, add olive oil and brown the meatballs on all sides, about 5 minutes. Set aside.
- In the same pan, melt butter on medium heat then add flour. Whisk until combined for 1 minute.
- Slowly add the beef broth, soy sauce, and dijon mustard and whisk until combined. Bring to a simmer.
- Add meatballs and simmer for 10 minutes, stirring occasionally until sauce is thickened and meatballs are cooked through.
- Stir in sour cream and season with salt and pepper to taste. Garnish with parsley. Happy nomming!
- Serve with lingonberry jam, mashed potatoes, rice or egg noodles.