IKEA-Style Swedish Meatballs
Discover the magic of IKEA-Style Swedish Meatballs, a savory comfort food classic that brings authentic Scandinavian flavors right to your kitchen! These tender, perfectly seasoned meatballs are made from a mouthwatering blend of ground beef and pork, enhanced with aromatic onion and garlic, and held together with breadcrumbs and a touch of milk for unparalleled juiciness. The highlight of this recipe is the luscious, creamy gravy made from beef broth, heavy cream, soy sauce, and Dijon mustard, creating a velvety sauce that perfectly complements the meatballs. Ready in under an hour, this dish is easy to prepare and ideal for weeknight dinners or special occasions. Serve them over fluffy mashed potatoes or with a dollop of sweet-tart lingonberry sauce for an authentic Swedish dining experience. Whether you're a fan of IKEA's iconic dish or craving hearty comfort food, these homemade Swedish meatballs are sure to impress!
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Recipe Information
Ingredients
- 250 g ground beef
- 250 g ground pork
- 1 small onion
- 2 garlic cloves
- 100 ml breadcrumbs
- 1 tbsp whole milk
- 1 large egg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 600 ml beef broth
- 150 ml heavy cream
- 2 tsp soy sauce
- 1 tsp Dijon mustard
Instructions
Finely chop the onion and garlic cloves.
In a large bowl, mix together the ground beef, ground pork, chopped onion, garlic, breadcrumbs, milk, egg, salt, and pepper. Mix until well combined.
Shape the mixture into small, equally-sized meatballs, about one inch in diameter.
In a large frying pan, heat olive oil and one tablespoon of butter over medium heat.
Add the meatballs in batches, cooking each batch for about 10 minutes, turning occasionally until browned on all sides. Transfer cooked meatballs to a plate and set aside.
In the same pan, add the remaining tablespoon of butter and the flour whisking it to make a roux. Stir constantly for 2 minutes or until the mixture turns golden brown.
Gradually whisk in the beef broth and bring the mixture to a simmer. Let it thicken for a couple of minutes.
Stir in the heavy cream, soy sauce, and Dijon mustard. Cook for another 5 minutes, stirring frequently until the sauce is creamy.
Return the meatballs to the pan, simmer in the sauce for an additional 10 minutes until the meatballs are cooked through.
Serve the meatballs hot with the creamy sauce drizzled over them. Pair with mashed potatoes or lingonberry sauce for a traditional touch.
Nutrition Facts
Calories |
2668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.5 g | ||
| Protein | 131.5 g | 263% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 261 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
