Kttbullar Swedish Meatballs Ikea Style
Recreate the cozy, homestyle comfort of iconic *Köttbullar Swedish Meatballs Ikea Style* right in your own kitchen with this authentic recipe! These tender, flavor-packed meatballs combine a perfect blend of ground beef, pork, and warm allspice seasoned with a hint of garlic and onion. Pan-seared to golden perfection, they are then smothered in a luscious cream-based gravy made from beef stock, Dijon mustard, and a touch of soy sauce for depth. Ideal for dinner or as a crowd-pleasing party dish, serve these Swedish meatballs alongside classic mashed potatoes, tangy lingonberry jam, and steamed vegetables for the ultimate Nordic dining experience. With just 50 minutes from start to finish, this recipe brings a taste of Sweden to your table effortlessly. Perfect for fans of Ikea's famed dish, this homemade version will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 250 grams Ground beef
- 250 grams Ground pork
- 50 grams Breadcrumbs
- 60 milliliters Milk
- 1 large Egg
- 1 small, finely chopped Onion
- 1 clove, minced Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground white pepper
- 0.25 teaspoon Ground allspice
- 2 tablespoons Butter
- 1 tablespoon Vegetable oil
- 2 tablespoons All-purpose flour
- 300 milliliters Beef stock
- 150 milliliters Heavy cream
- 1 teaspoon Soy sauce
- 1 teaspoon Dijon mustard
Instructions
In a large bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the breadcrumbs absorb the liquid.
Add the ground beef, ground pork, egg, finely chopped onion, minced garlic, salt, white pepper, and ground allspice to the bowl. Mix until fully combined, being careful not to overmix.
Use your hands to shape the mixture into small meatballs, about 1 inch in diameter.
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of vegetable oil over medium heat. Add the meatballs in batches, cooking them for about 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of butter and whisk in the flour. Cook for 1-2 minutes to form a roux.
Gradually add the beef stock while whisking continuously to prevent lumps. Then, slowly stir in the heavy cream, soy sauce, and dijon mustard. Simmer for 5-7 minutes until the gravy thickens.
Return the meatballs to the pan and toss them gently in the gravy. Cook for an additional 5 minutes to allow the flavors to meld.
Serve the meatballs hot with mashed potatoes, lingonberry jam, and steamed vegetables on the side.
Nutrition Facts
Calories |
2590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 12.2 g | ||
| Protein | 129.7 g | 259% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 292 mg | 22% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1185 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.
