✔ Updated · 160°F meatballs, fixed overlong bake + cream sauce
These copycat IKEA Swedish meatballs are small, tender and juicy, swimming in that famous silky cream sauce with a little soy and Dijon. Pile them over mashed potatoes with a spoonful of lingonberry jam and you've got the end-of-shopping-trip treat at home.
At a glance
The one tip that matters: Soak the breadcrumbs in milk before adding the meat. That little paste is what keeps the meatballs soft and juicy instead of dense.
Why You'll Love These Meatballs
- Tender and juicy from a beef and pork mix and milk-soaked breadcrumbs.
- That famous cream sauce, made in the same pan in 5 minutes.
- Freezer-friendly, so you can roll a double batch and save half.
What Makes IKEA-Style Swedish Meatballs Special?
They're small, soft and mild, made from a mix of beef and pork with breadcrumbs soaked in milk, and served in a rich, savory cream sauce. A splash of soy sauce and a little Dijon give the gravy its deep, almost-beefy flavor, and lingonberry jam adds a sweet-tart pop on the side.
For more meatball ideas, try Gordon Ramsay-style meatballs or a Subway-style meatball sub.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Grate the onion. A grated or very finely chopped onion melts into the meatballs. Big chunks make them fall apart and look lumpy.
- Mix gently. Stop as soon as everything is combined. Overworked meat makes tough, bouncy meatballs. I take my rings off and mix by hand.
- Wet your hands to roll. A bowl of water next to you keeps the mixture from sticking and gives you smooth, round meatballs.
- Check one. Cut the biggest meatball open or use an instant-read thermometer: 160°F in the center means they're done. Small meatballs cook fast, so don't leave them in the oven for half an hour.
- Don't rush the roux. Cooking the butter and flour for a full minute takes away the raw flour taste and gives the sauce its toasty color.
IKEA Swedish Meatballs (Copycat)
6
servings25
minutes30
minutes520
kcal1
hour25
minutesCopycat-style IKEA Swedish meatballs: small, tender beef and pork meatballs with onion, garlic, breadcrumbs, egg and milk, browned in a skillet and finished to 160°F, then served in a creamy gravy made with butter, flour, beef and vegetable stock, cream, soy sauce and Dijon mustard.
Ingredients
- For the Meatballs
1 lb ground beef
1/2 lb ground pork
1 small onion, very finely chopped or grated
1 garlic clove, minced
2/3 cup plain dry breadcrumbs
1 large egg
5 tablespoons whole milk
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground allspice (optional, very Swedish)
2 tablespoons butter and oil, for browning
- For the Cream Sauce
3 tablespoons butter
3 tablespoons all-purpose flour
2/3 cup vegetable stock
2/3 cup beef stock
2/3 cup heavy cream
2 teaspoons soy sauce
1 teaspoon Dijon mustard
Directions
- Make the Meatballs
- In a large bowl, mix the breadcrumbs and milk and let them soak for 5 minutes. Add the beef, pork, onion, garlic, egg, salt, pepper and allspice and mix with your hands just until evenly combined.
- With wet hands, roll into 1 1/4-inch balls (about 30). Arrange on a plate, cover and refrigerate for at least 30 minutes so they hold their shape.
- Heat the butter and oil in a large skillet over medium heat. Brown the meatballs in batches, turning often, for 8 to 10 minutes, until browned all over and cooked through to 160°F in the center. Move them to a plate.
- Make the Cream Sauce
- Pour off any excess fat from the skillet. Melt the 3 tablespoons butter over medium heat, whisk in the flour and cook for 1 to 2 minutes, scraping up the browned bits.
- Slowly whisk in the vegetable and beef stock until smooth, then the cream, soy sauce and Dijon. Simmer gently, stirring, for 3 to 4 minutes until thick enough to coat a spoon.
- Return the meatballs to the sauce and simmer for 2 minutes to warm through. Serve with mashed or boiled potatoes and lingonberry jam.
Notes
- If you prefer eating the meatballs without the savory sauce, fry them for five more minutes.
Like this recipe?
Follow us @recipefairy on Pinterest
What to Serve With Swedish Meatballs
- The classic plate: creamy mashed potatoes, lingonberry jam and green peas.
- Egg noodles: buttered noodles soak up the sauce beautifully.
- Quick pickles: sharp quick pickled red cabbage cuts the richness, very Scandinavian.
- More ideas: see what to serve with meatballs.
✨ Hosting this December? Round out the table with our holiday side dish ideas.
Frequently Asked Questions
How do you cook frozen IKEA meatballs?
For store-bought frozen meatballs, follow the package directions: usually bake on a sheet pan at 350°F to 400°F, or simmer them in sauce, until heated through to 165°F in the center. For homemade meatballs frozen raw, thaw them in the fridge first and cook to 160°F.
What makes Swedish meatballs different from Italian meatballs?
Swedish meatballs are smaller and softer, often made with beef and pork, seasoned with allspice or nutmeg instead of Italian herbs, and served in a creamy gravy with potatoes and lingonberry jam rather than tomato sauce and pasta.
What temperature should the meatballs reach?
Cook ground beef and pork meatballs to 160°F in the center, checked with an instant-read thermometer. Reheat leftovers until they're steaming hot, 165°F.
What can I use instead of lingonberry jam?
Whole-berry cranberry sauce is the closest swap, sweet and tart in the same way. Red currant jelly also works.
Can I make the meatballs ahead or freeze them?
Yes. Freeze rolled, uncooked meatballs on a tray, then bag them for up to 3 months; thaw in the fridge before cooking. Cooked meatballs in sauce keep in the fridge for 3 to 4 days.
){kind=link}