Swedish Meatballs Recipe (Just Like Ikea!)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
2 hrs
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Servings
8
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Calories
483 kcal
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Course
Main Course
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Cuisine
Swedish
Swedish Meatballs Recipe (Just Like Ikea!)
Description
The meatballs combine ground beef and pork with aromatics like finely chopped onion and garlic, and spices such as allspice and black pepper, giving them a mild yet distinctive savory flavor. Breadcrumbs, egg, and milk provide moisture and structure. After shaping and chilling, they are browned in oil to develop a crust, then baked to finish cooking evenly and keep them tender.
The Swedish cream sauce is made by forming a roux with butter and flour, then slowly whisking in beef stock and heavy cream. Soy sauce and Dijon mustard add depth and subtle umami notes. This sauce coats the meatballs, enriching each bite with creamy and savory flavors.
The pasta, cooked separately, is tossed with butter, fresh parsley, salt, and pepper, creating a simple but flavorful base for the meatballs and sauce. Serving the dish together provides a balanced combination of textures and tastes.
The meatballs can be prepared and frozen either before or after browning, as well as frozen cooked in the sauce. Reheating from frozen is possible by baking covered in foil or microwaving for convenience.
Ingredients
For the Meatballs
- 1 pound ground beef
- ¾ pound ground pork
- 1 cup yellow onion finely chopped
- 2 cloves garlic , pressed or finely minced
- ¾ cup breadcrumb plain dried
- 1 egg
- ¼ cup milk
- 1 teaspoon kosher salt
- ½ teaspoon allspice
- ½ teaspoon black pepper freshly ground
- 2 tablespoons canola oil
For the Swedish Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ⅓ cup beef stock
- ⅔ cup heavy cream
- 3 teaspoons soy sauce
- 1 teaspoon Dijon mustard
For the Pasta Noodles
- 1 .8 ounce pappardelle pasta Delallo brand, egg pasta
- 2 tablespoons butter
- 1 tablespoon parsley fresh, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
Instructions
- In a large bowl, use your fingers to mix the ground beef and ground pork with with the chopped onion, garlic, bread crumbs, egg, milk, allspice, kosher salt and black pepper until combined.
- Use a 1 tablespoon measuring spoon or #40 scoop to portion out the meatball mix. Lightly toss the meatball between the palms of your hand to form small, round balls. Place on a platter or baking sheet and repeat with the remaining mixture. Cover and refrigerate for 1 hour to help them hold their shape while cooking.
- Preheat the oven to 375°F and remove the meatballs from the refrigerator.
- Heat the canola oil in a large cast iron or non-stick skillet over medium high heat. Add half of the meatballs and fry for 1-2 minutes. Shake the pan so the meatballs turn and cook, repeating until they are lightly browned on all sides, a total of about 5 minutes. Transfer to a platter and repeat with the remaining meatballs. Add all of the meatballs back to the skillet and bake in the oven for 20-25 minutes or until the meatballs are cooked through with an internal temperature of 160°F.
- While the meatballs are baking, make the Swedish cream sauce and prepare the noodles.
- To make the noodles, bring a large pot of water to a boil, season with kosher salt, and add the pappardelle pasta. Cook for 9 minutes, drain, and return the noodles to the pot (off the heat) with the butter, parsley, kosher salt, freshly ground black pepper. Stir, then cover with a lid until ready to serve.
- To make the creamy sauce, melt the butter in a medium saucepan or high-sided skillet over medium heat. Whisk in the flour and cook for 1 minute or until it is lightly browned. Add the beef stock and whisk until smooth. Cook until the sauce thickens, about 3-4 minutes. Reduce the heat and stir in the cream, soy sauce and Dijon mustard and simmer for another 1-2 minutes. Taste for seasoning. If the sauce seems too thick, add more beef stock 1-2 tablespoons at a time.
- Pour the sauce into the pan with the meatballs and stir to combine. Serve over the warm noodles and enjoy.
Notes
- To maintain shape, chill meatballs for one hour before browning and baking.
- Meatballs can be frozen before or after browning for up to three months.
- Freeze cooked meatballs in sauce for up to three months; reheat covered in an ovenproof dish at 400°F for 30-45 minutes or microwave for 6-8 minutes.
- Use a #40 scoop or tablespoon measure for consistent meatball sizes to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 21g | 42% |
| Fat | 38g | 58% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 134mg | 45% |
| Sodium | 854mg | 36% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 2mg | 2% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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