Swedish Meatballs (homemade Ikea Meatballs)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
5
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Calories
475 kcal
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Course
Main Course
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Cuisine
Swedish
Swedish Meatballs (homemade Ikea Meatballs)
Description
This recipe calls for white sandwich bread soaked with grated onion juices, which adds moisture and subtle sweetness to the meatballs made from a blend of ground pork and beef. Nutmeg and allspice provide gentle aromatic warmth typical of Swedish cuisine. The meat mixture is portioned into uniform balls, browned in a skillet, and set aside while the gravy is prepared from butter, flour, beef broth, and heavy cream.
The pan drippings lend richness to the gravy cooked into a velvety sauce that coats the meatballs. The texture of the meatballs is tender and moist due to the bread and pork content. Cooking them in batches to brown before simmering ensures a flavorful crust and even cooking.
Swedish Meatballs are traditionally served with creamy mashed potatoes or egg noodles and sometimes paired with lingonberry preserves to balance the savory flavors. This dish can be a hearty main course suitable for family meals. Leftovers reheat well, maintaining the gravy’s smooth texture.
Variations include using all beef or different ground meats like chicken or turkey, and substituting bread types as needed. The gravy can accommodate cream alternatives but may require longer thickening.
Ingredients
Meatballs
- 2 lices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
- 1 onion , small (brown, white or yellow)
- 300g / 10 oz ground beef mince
- 300g / 10 oz pork or sub with more beef (Note 2, ground/minced
- 1 egg
- 1/4 tsp ground nutmeg , preferably freshly grated
- 1/4 tsp allspice Note 3
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp neutral cooking oil generic cooking oil
Gravy
- 40g / 3 tbsp butter , unsalted
- 3 tbsp flour
- 2 cups beef broth salt reduced), or sub with chicken, or stock
- 1/2 cup heavy cream Note 4, thickened cream
Instructions
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
Cooking
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
Gravy
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
Notes
- Use plain white sandwich bread crusts removed for the meatballs; wholemeal works but avoid seeded breads to prevent texture issues.
- Mix of pork and beef keeps meatballs tender and juicy; all beef or turkey can be used as alternatives.
- Allspice imparts a characteristic warm flavor; mixed spice or a combination of nutmeg, cinnamon, and cloves may substitute.
- Heavy cream is recommended for the gravy for richness, but sour cream or yogurt can be used for a tangier sauce, adjusting cooking time for thickening.
- Storage and reheating preserve the creamy texture and flavor; this dish freezes well when packed properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Serving | 289g | |
| Calories | 475cal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 163mg | 54% |
| Sodium | 727mg | 30% |
| Potassium | 645mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 597IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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