This homemade version of the always iconic Ikea Swedish Meatballs is so simple to make, and packed with so much flavor!
These beef (or beef and pork if you prefer) Swedish meatballs are soft, juicy, and seasoned with a unique blend of sweet and savory spices.
Ikea has done a lot of things right. Inexpensive, stylish furniture? Check. A shopping experience that will cause you to lose a whole afternoon? Check. Delicious Swedish meatballs? Yep, they do that too!
Because Ikea knows that you’re going to spend your whole day shopping and finding useful and fun home goods, and you’ll be super hungry when you’re finished!
Now, the Ikea Swedish Meatballs are quite tasty, and convenient if you’re at the end of a shopping trip. But just wait until you try my homemade version!
These copycat Ikea meatballs are made from scratch, with fresh ground meat, special seasonings, and a divinely creamy gravy that is just begging for mashed potatoes, egg noodles, or a hunk of crusty bread to mop it up.
Why You’ll Love This Recipe
I already mentioned it, but this homemade Ikea Swedish Meatballs recipe is like Ikea’s but much, much better! These meatballs are made from scratch, in your own kitchen, and nothing is going to beat that.
The unique comforting flavors of traditional Swedish meatballs are what will really make you fall in love with this recipe though. Ginger, nutmeg, and allspice give these juicy meatballs their signature flavor.
These “sweet spices” aren’t often paired with meat, but here, they are perfection!
The creamy Swedish meatball sauce will remind you of beef stroganoff or my famous Marry Me Chicken, but with a warm, homestyle flavor that is totally unique and so yummy!
Ikea Meatballs Ingredients
The ingredients for this meatball recipe are really quite simple, and probably already in your cupboard:
- Ground Beef: You can use 80% lean ground beef or a combination of ground beef and ground pork. Adding pork will make the meatballs a bit fattier, and therefore tastier and softer.
- Onion: It’s important that your onion is diced very finely, or grated for this recipe. We won’t be cooking the onion before adding it in, so large pieces will be crunchy.
- Egg and Breadcrumbs: Key ingredients in most meatball recipes, these two will work together to bind the meat together and keep the meatballs moist and juicy.
- Seasonings: Ground and dried ginger, nutmeg, and allspice are key to making Swedish meatballs. A bit of salt and pepper is needed too.
- For the Sauce: The Ikea Swedish meatballs sauce recipe ingredients include butter, flour, broth, heavy cream, and smooth Dijon mustard. You can use ether beef broth or chicken stock here.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Homemade Swedish Meatballs
- Mix the Meatballs: In a large bowl, combine ground meat with breadcrumbs, grated onion, egg, allspice, ginger, nutmeg, salt, and pepper. Mix until combined, but don’t overmix.
- Portion: Use a 1 ½ tablespoon cookie scoop to scoop portions of the meat mixture onto a tray. Roll each between your palms to create smooth, round meatballs.
- Sear: Heat oil in a skillet over medium-high heat. Add the meatballs and sear for three minutes per side until browned. They won’t be fully cooked through at this point. Remove the Swedish meatballs to a plate and set them aside while you make the sauce.
- Deglaze the Pan: Add the broth to the skillet and scrape off all of the yummy browned bits from the bottom of the pan. Whisk until combined, then whisk in the Dijon mustard.
- Simmer: Add the partially cooked meatballs back to the pan and reduce the heat to a simmer. Cook for 6-8 minutes, stirring regularly, until they are fully cooked.
- Finish: Add the heavy cream to the gravy and stir it in. Taste the sauce and adjust the seasonings with salt and pepper if needed. Garnish with fresh parsley before serving.
Tip!
For a richer, umami flavor, consider seasoning with soy sauce instead of salt at the end! Some recipes call for Worcestershire sauce as well, but I like these better without it.
Recipe Tips
- Instead of heavy cream, try this recipe with sour cream stirred in at the end. The flavor of the sauce will be a bit tangier, similar to a stroganoff.
- If you want the gravy to be extra thick, you can add a bit more heavy cream. In my testing, I found that ¼ cup of cream was perfect, and more than that seemed like too much.
- To make this recipe gluten-free, use gluten-free breadcrumbs in the meatballs, and all-purpose gluten-free flour in the sauce.
- Be sure to deglaze the pan! The bits of browned beef left after searing the meatballs contain all of the flavor.
Storing Tips
Keep leftovers in an airtight container in the fridge for up to 4 days. The sauce may separate a bit after being chilled, but will still be delicious!
What To Serve With Ikea Swedish Meatballs
These are best served over creamy mashed potatoes with a side of broccoli and lingonberry jam if you can find it!
Where Can I Find Lingonberry Sauce?
IKEA sells this sauce in its stores! Stop in a grab a bottle. If you can’t find it, cranberry sauce is an excellent alternative.
What Are Swedish Meatballs?
This is a traditional dish served in Sweden, called köttbullar. Tender meatballs with nutmeg and allspice simmered in a rich and savory cream sauce.
They are different than Italian meatballs, which are usually flavored with garlic, herbs, and parmesan cheese.
Can I Cook Swedish Meatballs in the Air Fryer?
If you wish to, you can brown the meatballs in the air fryer before simmering them in the sauce on the stove. Air fry at 400°F/200°C for 8-10 minutes, or until browned.
How to Make Swedish Meatballs in the Oven
Bake the meatballs on a parchment lined sheet at 400°F/200° for 20 minutes, or until mostly cooked through before adding them to the sauce.
Can I Freeze Meatballs?
Yes! I suggest freezing the meatballs before you cook them, and without the sauce. After you’ve rolled the Swedish meatballs, place the whole tray into the freezer for an hour or two until firm. Then transfer the frozen balls to a freezer bag, label it, and store them in the freezer for up to 3 months.
Ikea sells their meatballs frozen, so it totally makes sense to do this!
When you’re ready to cook, add the meatballs to the pan right from frozen, or let them thaw a bit first.
More Ground Beef Recipes
All recipes with ground beef →
You are going to love this easy copycat recipe for IKEA Swedish Meatballs. Now you can skip the shopping trip and fast-forward right to the tasty, creamy, meaty reward! Make sure to share this recipe with your friends, and enjoy!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Swedish Meatballs
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Total Time: 25 minutes mins
Author: Diana
Print Rate Recipe
Ikea's signature Swedish Meatballs are easy to make at home! These beef (or beef and pork if you prefer) Swedish meatballs are soft, juicy, and seasoned with a unique blend of sweet and savory spices.
4 Servings
Ikea's signature Swedish Meatballs are easy to make at home! These beef (or beef and pork if you prefer) Swedish meatballs are soft, juicy, and seasoned with a unique blend of sweet and savory spices.
Ingredients
For the Meatballs
- 1 ½ pounds (680 g) 80% lean ground beef or a mix or ground beef and ground pork
- ½ cup breadcrumbs panko or regular
- ½ medium yellow onion grated or very finely diced
- 1 large egg
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- Salt & pepper
- 1 tablespoon olive oil not extra virgin
For the Cream Gravy
- 4 tablespoons (56 g) unsalted butter
- 2 tablespoons all purpose flour
- 1 ½ cups (360 g) beef broth or chicken stock, low sodium
- 1 teaspoon Dijon mustard
- ¼ cup (60 ml) heavy cream
Instructions
In a large bowl, combine ground beef (and pork if using) with breadcrumbs, grated onion, egg, allspice, ginger, nutmeg, salt, and pepper. Mix until well combined but do not overwork the mixture.
Using a 1 ½ tablespoon cookie scoop, scoop out meatballs onto a tray, then roll each between your palms to create balls.
In a skillet over medium high heat, heat oil until it’s hot. Then add the meatballs, and sear for 3 minutes per side or until they’re brown (the meatballs won’t be cooked through, and will be cooked later, we are just searing).
Remove the meatballs onto a plate and set aside.
Reduce the heat to medium, then to the same skillet, add butter and melt it, then add flour and whisk it with the butter and cook for 1 minute.
Then add the broth, and scrape off any bits stuck to the bottom of the pan and whisk until well combined. Whisk in the dijon mustard.
Return the meatballs to the skillet and reduce the heat to simmer. Cook for 6-8 minutes stirring regularly so they don’t stick to the bottom of the pan. To check the doneness of the meatballs, check the internal temperature and aim for 165°F (74°C) so they’re fully cooked.
Add the heavy cream to the gravy, and stir it in with a spatula. Taste the sauce and adjust the seasonings to your preference (salt and pepper). Remove from heat, and garnish with fresh chopped parsley if desired. Serve with mashed potatoes, peas or broccoli, and lingonberry jam if you have it.
Notes:
- Instead of heavy cream, try this recipe with sour cream stirred in at the end. The flavor of the sauce will be a bit tangier, similar to a stroganoff.
- If you want the gravy to be extra thick, you can add a bit more heavy cream. In my testing, I found that ¼ cup of cream was perfect, and more than that seemed like too much.
- To make this recipe gluten-free, use gluten-free breadcrumbs in the meatballs, and all-purpose gluten-free flour in the sauce.
- Be sure to deglaze the pan! The bits of browned beef left after searing the meatballs contain all of the flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Information
Calories: 712kcal, Carbohydrates: 15g, Protein: 35g, Fat: 56g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 22g, Trans Fat: 3g, Cholesterol: 214mg, Sodium: 416mg, Potassium: 729mg, Fiber: 1g, Sugar: 2g, Vitamin A: 638IU, Vitamin C: 1mg, Calcium: 81mg, Iron: 4mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
