Homemade Ikea Meatballs (Printable)
Tender beef-and-pork meatballs browned in butter, finished in a creamy stock-and-cream gravy; pair with mash and lingonberry.
# What goes in:
→ Meatball Mixture
01 - 9 ounces ground beef
02 - 9 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
→ For Frying
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons vegetable oil
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt and black pepper, to taste
# Directions:
01 - Combine breadcrumbs and milk in a large bowl and let stand for 5 minutes to allow the mixture to absorb.
02 - Add ground beef, ground pork, chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the bowl. Mix gently until just combined—avoid over-working the mixture to maintain tenderness.
03 - Using moistened hands, form the mixture into small balls, each about the size of a walnut or roughly 1 1/4 inches in diameter.
04 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. Fry meatballs in batches until golden brown on all sides, about 8 minutes, turning them occasionally. Remove from skillet and set aside on a plate.
05 - Melt butter in the same skillet over medium heat. Sprinkle in the flour, whisking constantly, and cook for 1 minute to form a smooth roux.
06 - Gradually pour in stock while whisking to avoid lumps. Blend in heavy cream, soy sauce, and Dijon mustard. Bring to a simmer and cook until the sauce thickens, about 5 to 7 minutes. Season with salt and pepper to taste.
07 - Return the browned meatballs to the skillet, turning gently to coat them in the sauce. Simmer over low heat for 5 to 10 minutes until the meatballs are cooked through and heated throughout.
08 - Present hot, ideally with mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Advice:
01 -
- The silky, rich gravy clings perfectly to every meatball, and homemade tastes fresher than anything you’ll find in a store.
- It turns an ordinary night into a Swedish supper, and works wonders for impressing friends with little extra effort.
02 -
- Once, I rushed the pan temperature and the meatballs browned too quickly on the outside, but were still raw in the center—medium heat and patience is key.
- Whisking the flour thoroughly into the fat before pouring in stock makes for a sauce that’s velvety, not clumpy.
03 -
- Allowing the meatball mixture to chill for a few minutes before shaping makes rolling neater, especially on warm days.
- Browning the meatballs deeply is what gives the gravy its signature color and flavor—scrape up all those golden bits when you start the sauce.