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IKEA Swedish Meatballs Recipe

Perfectly tender meatballs are coated in a creamy, richly flavored gravy.  Serve with creamy mashed potatoes or buttery boiled potatoes, plus a spoonful of tart lingonberry preserves. 

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 8 servings
Calories: 668 kcal
Course: Dinner
Cuisine: Swedish

Ingredients

  • 3 T. unsalted butter divided
  • 1 c. finely minced onion
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 large eggs lightly beaten
  • 3 T. soy sauce divided
  • ¼ tsp. freshly ground black pepper
  • 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 
  • chopped parsley optional garnish
  • lingonberry jam optional side

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

  • Note: If using beef broth, only add half the amount of Worcestershire sauce and soy sauce to the gravy. Then taste test and add more of each if needed.
  • from a farmgirl's dabbles

Nutrition Information

Serving 1 Calories 668kcal (33%) Carbohydrates 49g (16%) Protein 42g (84%) Fat 32g (49%) Saturated Fat 13g (65%) Polyunsaturated Fat 16g Cholesterol 169mg (56%) Sodium 940mg (39%) Fiber 3g (12%) Sugar 7g (14%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 668

% 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.