IKEA Swedish Meatballs

These IKEA Swedish meatballs, made with ground beef and pork, and served in a Dijon cream sauce, are the real deal, except you don’t have to leave the house or walk through the store to enjoy them. Here’s how to cook them.

IKEA Swedish Meatballs Recipe

In a crave-worthy act of compassion, IKEA has given the world the keys to the meatball kingdom. By sharing the recipe for their little meatball beauties slathered in cream sauce, we can all still get our Swedish fix. This at-home alternative is made with easily accessible ingredients and offers some inspiration for people with some time on their hands. The recipe takes a little time but that pile of juicy meatballs you get at the end is truly worth it.–Jenny Latreille

What Makes Swedish Meatballs Different?

Swedish meatballs are typically smaller in size than Italian meatballs. They might also use spices such as allspice and nutmeg for flavoring instead of relying on Parmesan and oregano. Slathered in a creamy sauce flavored with Dijon and soy, they’re often served with mashed potatoes or egg noodles.

IKEA Swedish Meatballs

  • Quick Glance
  • Quick Glance
  • 55 M
  • 3 H
  • Serves 4 to 6

Ingredients

  • For the meatballs
  • For the cream sauce

Directions

Make the meatballs

In a large bowl, combine the beef and pork, and mix with your fingers to break up any lumps. Add the onion, garlic, bread crumbs, egg, and mix to combine.

Stir in the milk and season with salt and pepper. Pinch off a small amount of meatball mixture and fry in a small skillet until cooked through. Taste and adjust seasoning, if needed.

Shape the mixture into 1 1/2-inch (4-cm) round balls. Place on a clean plate, cover, and refrigerate for 2 hours (this will help them hold their shape while cooking).

Preheat the oven to 350°F (180°C).

In a large skillet over medium heat, warm 2 tablespoons oil. Working in batches if necessary, gently add the meatballs and cook until browned on all sides, 7 to 10 minutes.

Place the meatballs in an ovenproof dish and cover. Bake for 30 minutes.

Make the cream sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and stir for 2 minutes.

Whisk in the beef stock, followed by the cream, soy sauce, and mustard. Bring to a simmer and cook until the sauce thickens, 3 to 5 minutes.

Tester tip: If your sauce becomes very thick, thin with additional beef stock.

Serve the meatballs with the cream sauce.

Recipe Testers' Reviews

This is a new twist on meatballs with a taste similar to the Swedish meatballs that I’ve tasted in the past. It makes a large amount of sauce that would also pair nicely with egg noodles.

I prefer bolder flavors so I would omit the 2 teaspoons of soy sauce and replace it with 2 tablespoons of Worcestershire sauce. I think it would greatly enhance the flavor of the sauce.

We are huge fans of Swedish meatballs and these IKEA meatballs were delicious. Using soy sauce and Dijon in the cream preparation definitely yielded a more umami result. The meatballs were tender and tasty; the cream sauce was bread-sop-worthy. These are addictive little balls of meat!

Next time I’ll skip the freezing and the pan-frying and just roast them in the oven. The cream sauce is the real star here. I served them with mashed potatoes, sauteed kale, and lingonberry jam.

HUNGRY FOR MORE?

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish