These meatballs take me right back to my grandmother's kitchen in Minnesota – though she'd probably raise an eyebrow at calling them Swedish! The trick is getting that perfect mix of pork and beef, just like the folks at IKEA do.
Mix equal parts ground pork and beef – about a pound each. Now, grab a handful of breadcrumbs (plain ones work best), an egg, finely chopped onion, and a good pinch each of salt and white pepper. Some folks add allspice and nutmeg – just a tiny bit mind you, we're not making Christmas cookies here.
Squish it all together with your hands (cold hands make better meatballs, my mother always said), then roll them into balls about the size of a walnut. Pop them in a hot pan with a knob of butter and brown them all over.
For that creamy sauce – and let's face it, that's half the reason we love these – melt butter in a pan, stir in flour until it smells nutty, then pour in beef broth and cream. Keep stirring until it thickens up nice and smooth. A splash of soy sauce deepens the color and flavor.
Serve them over mashed potatoes or egg noodles if you're in a hurry. They freeze beautifully too – make a double batch while you're at it. Trust me, you'll want extras.
You won't need to drive to IKEA anymore, though I still can't help you put together their furniture!
Recipe
Swedish meatballs are an iconic dish that has become synonymous with IKEA's food court experience. These tender, juicy meatballs combine ground beef and pork with aromatic spices and are traditionally served with a rich cream sauce, lingonberry jam, and mashed potatoes.
The key to authentic Swedish meatballs lies in the perfect balance of meat, breadcrumbs, and seasonings, particularly the distinctive blend of allspice and nutmeg. While IKEA's version has made this dish famous worldwide, making them at home allows you to control the quality of ingredients and adjust the flavors to your preference.
Ingredients:
- 1 pound ground beef
- 1/2 pound ground pork
- 1 cup breadcrumbs
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1/3 cup milk
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 2 tablespoons butter for frying
- 3 tablespoons flour
- 2 cups beef broth
- 1 cup heavy cream
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
Mix the ground meats, breadcrumbs, onion, garlic, milk, eggs, and seasonings in a large bowl until well combined. Form into 1-inch meatballs and fry in butter until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs and in the same pan, make the sauce by whisking flour into the remaining butter, gradually adding beef broth and cream.
Simmer until thickened, add soy sauce and mustard, then return meatballs to the sauce.
For best results, chill the meatball mixture for at least 1 hour before forming the balls, as this helps them hold their shape better during cooking. When making the sauce, make sure the flour is completely cooked before adding liquids to avoid a raw flour taste. The meatballs can be made ahead and frozen before adding to the sauce, making this an excellent meal prep option.
The iconic Swedish meatballs served at IKEA have become nearly as famous as the furniture store's flat-pack designs. Since the 1980s, IKEA has served these savory meatballs in their store cafeterias, making them an essential part of the shopping experience for millions of customers worldwide.
While the original recipe remains a closely guarded secret, this homemade version captures the essence of those beloved meatballs – tender, well-seasoned meat in a rich cream sauce.
The dish itself has roots in traditional Swedish cuisine, where køttbullar (meatballs) have been a staple since the 18th century, typically served with mashed potatoes, lingonberry jam, and a signature brown gravy.
Conclusion
Good old Swedish meatballs – and yes, just like the ones from IKEA. Been making these for years, and they're as reliable as my old kitchen timer. Nothing fancy here, just honest-to-goodness meatballs swimming in proper gravy, the way they should be. You know they're right when they're tender enough to cut with a fork, but still hold their shape nicely. Mind you, they won't be exactly like the ones from the store (those folks guard their recipe like my neighbor guards her prize roses), but they're mighty fine in their own right. Perfect for when the grandkids come over, or when you want something that'll stick to your ribs on a cold evening. Serve them up with mashed potatoes – none of that instant stuff, mind – and you've got yourself a proper meal. Don't fret if you can't find lingonberry jam; cranberry sauce works just as well in a pinch.