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Swedish Meatballs

This Swedish Meatball Recipe captures the creamy, savory magic of IKEA's famous meatballs, making it easy to create a comforting dish at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Swedish
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef (80/20) Quality meat makes these meatballs incredibly tender.
  • 1/2 pound ground pork Pork adds richness and moisture.
  • 1/2 cup breadcrumbs Soaked in milk for tenderness.
  • 1/4 cup milk Use to soak breadcrumbs.
  • 1 small onion, finely minced Adds flavor to meatballs.
  • 1 large egg Binds ingredients together.
  • 2 cloves garlic, minced Enhances the flavor.
  • 1 teaspoon salt Enhances flavor.
  • 1/2 teaspoon black pepper For seasoning.
  • 1/4 teaspoon ground allspice Signature Swedish flavor.
  • 1/4 teaspoon ground nutmeg Adds warmth and complexity.
  • 2 tablespoons butter (for browning) Adds flavor during cooking.
For the Gravy
  • 3 tablespoons butter Used to make the roux.
  • 3 tablespoons all-purpose flour Thickens the gravy.
  • 2 cups beef broth Base for the gravy.
  • 1 cup heavy cream Makes the gravy creamy.
  • 1 tablespoon Worcestershire sauce Adds depth to flavor.
  • 1 tablespoon Dijon mustard Adds tangy flavor.
  • 1/2 teaspoon salt For seasoning.
  • 1/4 teaspoon black pepper For seasoning.
  • Fresh parsley for garnish Use for presentation.

Method
 

Preparation
  1. Soak breadcrumbs in milk for 5 minutes.
  2. In a large bowl, combine soaked breadcrumbs, ground beef, and ground pork.
  3. Add minced onion, garlic, egg, salt, black pepper, allspice, and nutmeg. Mix gently by hand until just combined.
  4. Shape the mixture into meatballs approximately 1 to 1.5 tablespoons each.
Browning Meatballs
  1. In a skillet, melt butter over medium heat. Add meatballs in batches and avoid overcrowding.
  2. Brown meatballs for 2-3 minutes on each side until golden brown. Remove from skillet.
Making the Gravy
  1. In the same skillet, melt butter and whisk in flour, cooking for 1-2 minutes until golden.
  2. Gradually add beef broth while whisking to avoid lumps. Bring to a simmer.
  3. Stir in heavy cream, Worcestershire sauce, and Dijon mustard. Season with salt and pepper.
Simmering and Serving
  1. Return browned meatballs to the gravy and simmer on low for 15-20 minutes.
  2. Serve with egg noodles or mashed potatoes, garnished with fresh parsley.

Notes

Browning the meatballs is essential for flavor. These meatballs and gravy can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently to retain moisture.