IKEA Swedish Meatballs Recipe
User Reviews
4.7
IKEA Swedish Meatballs Recipe
Description
This recipe blends ground beef and pork with finely minced sautéed onion, eggs, soy sauce, black pepper, sugar, allspice, and nutmeg. Soaked breadcrumbs add moisture and bind the mixture. The meatballs are shaped using a small scoop, formed into balls, and cooked in butter until brown and cooked through.
The gravy is made by adding flour to the pan drippings, then stirring in chicken stock, sour cream, Worcestershire sauce, and remaining soy sauce. The sauce thickens and carries the seasoning balance of the meatballs. Meatballs are served hot with the creamy sauce.
The dish pairs well with parsley garnish and lingonberry jam on the side, which adds a sweet-tart contrast. It's a hearty main course reminiscent of the IKEA classic. The recipe advises adjusting Worcestershire and soy sauce quantities depending on broth type for balanced flavor.
Using equal parts beef and pork yields tenderness and flavor. Cooling the sautéed onions before mixing prevents overcooking eggs. Portioning meatballs uniformly ensures even cooking. Serve immediately for best taste and texture.
Ingredients
- 3 T. butter divided, unsalted
- 1 c. onion finely minced
- 1 lb. ground beef
- 1 lb. ground pork
- 2 egg lightly beaten, large
- 3 T. soy sauce divided
- ¼ tsp. black pepper freshly ground
- 1 tsp. sugar
- ¼ tsp. ground allspice
- ¼ tsp. ground nutmeg
- 1-1/4 c. breadcrumbs
- ½ c. milk
- ¼ c. all-purpose flour
- 2 c. chicken stock
- ¼ c. sour cream
- 1 tsp. Worcestershire sauce
- parsley optional garnish, chopped
- lingonberry jam optional side
Instructions
- In a large skillet with tall sides, over medium to medium-low heat, melt 1 tablespoon of the butter. Add onion and sauté until completely soft and translucent, stirring regularly, about 8 to 10 minutes. Transfer onion to a plate and spread out the onion to cool completely.
- To a large bowl add beef, pork, eggs, 1 tablespoon of the soy sauce, black pepper, sugar, allspice, nutmeg, and the cooled onions. Mix to combine evenly with a wooden spoon or your hands. You could also use a stand mixer.
- Add breadcrumbs to a medium bowl. Pour milk over the top. Stir to completely combine. Then add to the meat mixture and use your hands to combine everything evenly.
- Using a 1-1/2 tablespoon measure (I like to use a 1-1/2 tablespoon scoop), roll meat mixture into balls and then transfer to a rimmed baking sheet.
- Using the same large skillet (no need to wash it, just wipe it out with a paper towel), place it over medium to medium-low heat. Add 1 tablespoon of the butter. Working in 2 batches and adding the remaining tablespoon of the butter between batches, brown meatballs on all sides, about 8-10 minutes per batch. Transfer meatballs to a platter or sheet pan.
- Drain all but 2 tablespoons of drippings from skillet. If there are any especially dark (black) pieces left in the skillet, remove them. Otherwise, keep as much of that good flavoring as possible in the skillet. If you are left with less than 2 tablespoons of drippings, add some butter to equal that amount. Whisk in flour (a flat whisk works great!) until a smooth paste forms, and the paste is lightly browned. Slowly add chicken broth, whisking all the while to break up any lumps. Turn the heat up just a bit, to medium to medium-high. Bring broth to a simmer, whisking often. Add sour cream, Worcestershire, and remaining 2 tablespoons of soy sauce, and whisk to incorporate. Let simmer until sauce is nicely thickened into a gravy.
- Add meatballs to gravy, folding gently to coat. Turn heat down to medium to medium-low, cover skillet, and simmer until meatballs are cooked and everything is nice and hot, about 10 minutes or so. Remove from heat and stir gently to coat meatballs.
- Serve meatballs with creamy mashed potatoes or buttered boiled potatoes or, and a sprinkling of fresh chopped parsley. We also recommend some traditional lingonberry jam on the side!
Notes
- Use equal amounts of ground beef and pork for optimal flavor and tenderness.
- Cool the sautéed onions completely before mixing into the meat to avoid overcooking eggs.
- Adjust Worcestershire sauce and soy sauce amounts in gravy based on the type of broth used to balance flavor.
- Use a meatball scoop or tablespoon measure to shape evenly sized meatballs for consistent cooking.
- Serve immediately with lingonberry jam for a traditional taste contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 668kcal | 33% |
| Carbohydrates | 49g | 16% |
| Protein | 42g | 84% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 169mg | 56% |
| Sodium | 940mg | 39% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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