These heavenly Swedish Meatballs are a homemade version of the iconic Ikea meatballs. They’re a whole lot easier than assembling flat-pack furniture, that’s for sure! Extra-soft and juicy, with a dash of classic spices like allspice, they’re smothered with the bread-mop-worthy sauce.
Swedish Meatballs
I’m that person who goes into Ikea just to pick up tea lights, only to emerge 2 hours later with all sorts of useful organisation solutions, looking for a problem to solve.
I’m also that person who confidently puts together Ikea furniture (I’m a chartered accountant! I can do this!), only to worryingly end up with one leftover screw or bracket. Thankfully, none of my Ikea furniture has come tumbling down (yet), so now I have a theory that Ikea throws an extra piece into every flatpack just to mess with us.😂
As for their meatballs? Flatpack shopping is hard work. I can’t blame anyone who needs a pick-me-up after making it out the other end of the Ikea maze.
But once you’ve tried homemade Swedish Meatballs, you’ll never order these at the Ikea cafe ever again!
What’s so special about Swedish Meatballs?
If you’re wondering what’s so special about Swedish Meatballs, or what they taste like, close your eyes and imagine this: incredibly soft meatballs, made extra juicy by using a combination of both pork and beef and soaked bread instead of breadcrumbs, lightly spiced with just a touch of nutmeg and all spice that gives it the signature Swedish flavour, smothered in a creamy gravy that is absolutely to-die-for.
These are meatballs unlike any other – and regular readers know I have a very big soft spot for my favourite Italian Meatballs.
But I’d go as far to say that if you aren’t a regular maker of meatballs for whatever reason (pain to roll them, don’t like mixing meat with your hands etc etc), but you have the inclination to make ONE meatball recipe, make it these Swedish Meatballs.
You won’t regret it. I promise.
What goes in Swedish Meatballs
Here’s what you need to make the Swedish Meatballs.
Beef AND pork – the beef gives it flavour, the pork gives it juiciness and tenderness;
Bread – the secret to extra soft meatballs! Far more effective than breadcrumbs;
Nutmeg and All Spice – the signature spicing, just a small, subtle amount. All Spice is a particular type of spice made from a plant called Pimenta dioica. It smells like cloves. It’s a common spice found in normal supermarkets, and costs no more than usual spices. Best substitute is Mixed Spice.
Beef stock/broth and cream – for the creamy gravy;
Flour – to thicken the gravy;
Egg – for binding the meatballs together.
How to make Swedish Meatballs
Here’s how to make them:
FIRST, chop up sandwich bread, the soak in grated onion. This is a secret tip for ultra soft, extra tasty meatballs. Grating onion = no need to pan fry chopped onion AND extracts onion juices which soaks the bread, which later puffs up inside the meatballs as they cook, creating ultra soft meatballs!
How I roll meatballs
And here’s how I roll meatballs. It’s the fastest method I’ve been able to come up with!
Use an ice cream scooper with a lever to scoop up the mixture. Standard size is 3 tablespoons – I use slightly less than the scoop (3 tablespoons is quite large);
Scoop and dollop all the mixture;
THEN roll them all;
Voila! Even size meatballs, rolled relatively quickly!
Sauce for Swedish Meatballs
The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream.
But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs. All the brown stuff left in the pan after browning the meatballs adds incredible flavour into the gravy, which is why baking these meatballs is not an option!!!
What to serve with Swedish Meatballs
The Swedish Meatball eating experience is incomplete without creamy Mashed Potato. You need the mash so you can savour every last drop of that wickedly delicious creamy gravy.
Having said that though, rice, noodles or pasta are adequate fall backs, or some bread for mopping up the sauce (try this easy Artisan bread, or emergency No Yeast Sandwich Bread). And if you’re really trying to cut down on carbs, Creamy Mashed Cauliflower is your answer!
If you start now, you’ll have these on the table in less than hour. Are you ready for the most sinfully delectable meatballs you’ve ever had in your life?? – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Swedish Meatballs (homemade Ikea Meatballs)
Ingredients
Meatballs
- 2 slices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
- 1 onion , small (brown, white or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) , or sub with more beef (Note 2)
- 1 egg
- 1/4 tsp ground nutmeg , preferably freshly grated
- 1/4 tsp All Spice powder (Note 3)
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
Gravy
- 40g / 3 tbsp butter , unsalted
- 3 tbsp flour
- 2 cups beef broth/stock (salt reduced), or sub with chicken
- 1/2 cup heavy / thickened cream (Note 4)
Instructions
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
Cooking
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
Gravy
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
Recipe Notes:
Nutrition Information:
Originally published January 2017. Post updated 13 May 2020 with improved videos, plus ingredients and step photos added. No change to recipe, it’s perfect as is!!!
Life of Dozer
Dozer – I love you, but if you bump that tripod while I’m filming, you will be in a LOT of trouble!!
And from the original publication date:
Trying to negotiate with Dozer using a Swedish Meatball…..
Bri says
Hi Nagi, Have you cooked the meatballs in the oven rather than pan before?
Nagi says
I usually cook these in a frypan but I often cook other meatballs in the oven – just spray well with cooking oil and bake on a rack over a tray for 10 minutes at 220°C/390°F (200°C fan) the proceed as the precipe says for the gravy. The centre won’t be cooked after the oven but will finish cooking in the gravy. N x
Liz Gibson says
Hi Nagi, I’m on a “cook and freeze” spree making meals for my sons family, as they are expecting Baby Sister to arrive any day. It’s fully catered by Nagi hahaha. Can you tell me this recipe freezes OK? Thanks… for everything!
Daniel says
We found that these freeze really well. We cooked them before freezing and they made a wonderful quick dinner.
Nagi says
Thanks for that tip Daniel!! N x
Natasha KH says
I don’t have any beef on hand, wondering if anyone has tried this using only pork? Looks amazing, can’t wait to try! Thanks for any feedback!
Thuraya says
Very successful recipe. I used all beef and the meatballs are soft and juicy, the tip of soaking the toast with the shredded onion really works 😉
Tugs says
Hi. Would you recommend freezing these meatballs before or after cooking if I want to make some extra? Thank you.
Pamela van der Ploeg says
This is a family favourite and in winter I usually made weekly. Making double/triple batches of the meatballs placing individually on a tray when freezing then pack into a freezer bag. Take out the desired meatballs seperate on a plate to defrost and follow recipe. Great for a quick tasty dinner. 😊
Keith says
A question about the IKEA meatballs. Are the bread cubes ok to just mixing with the meat mince after soaking in the onions? Expected don’t have to be broken up a lot more than that. Thanks for the great recipes!
Sylvia says
I did not make this recipe. Went to the Mall of America MN. IKEA shopping w/ my nephew, my brother, sister & my husband. We were very worn out from the huge crowds of people on a Saturday. Went to the supper area, they were low on food. Did get the Swedish meatballs in white sauce, no potatoes. Maybe 1 side dish & a brownie type dessert. The meatballs were the worst thing I had tasted in a very long time, very bland & dry. (My Mom was an exceptionally good cook & we had a big farm family.) Would not recommend them & probably never go there again, to eat. Shopping was OK, my brother was looking for a cowhide (for rug), for his living room. We did find them, he looked at the quality & just to get a feel for what it would be like. He did not buy it. Did you say the store is built in a maze like pattern? Way too many people. We did notice there were many sales & had to rush by cause it was getting near closing time. I would like to visit a different IKEA store & compare experiences. Thanks for reading !
Danielle says
What the heck Sylvia
Nora says
Excuse me but what does that have to do with this recipe (which is delicious by the way)?
Joe Solomon says
I don’t think it has anything to do with it but it was a fun read 🙂
Eva Sturm says
I cannot stop laughing. Maybe Sylvia got confused and thought she was reviewing IKEA? I wonder if her brother ever did the sheepskin rug in the quality he was looking for? 😂
Mon says
Sooo funny 🤣🤣🤣
mike lansdell says
Really delicious. I do not like cooking and rarely do it. Made this dish a few weeks ago and my wife has been bugging me ever since to do to again. So it’s apron on again tonight, bugger !
alimak says
Absolutely delicious!! Served it to friends over the weekend and had so many compliments! Doubled the recipe (big appetites, lol) and we demolished the lot, hahaha.
I served this with lingonberry jam and quick pickled cucumbers, which I read somewhere was a traditional side.
Sam says
Wonderful recipe! This is my first time using pesto and what an enjoyable and healthy meal, thank you! https://am.nure.ua/ Absolutely delicious
Mim says
Pesto?
Nadia says
Can I use veg broth instead of beef/chicken for the gravy?
Lisa says
Made this and making it AGAIN! Delicious!!! I make extra gravy (kids love it) then serve the meatballs over buttered egg noodles
Cassandra says
I made this and subbed white bread slices for half cup of dehydrated mash potato soaked in the onions, and used the tip to add little milk. Turned out amazing !
Marvis Carson says
Hi Cassandra,
I’m thinking of making these sweedish meatballs for Christmas but I have 2 family members with celiac disease. The dehydrated potato would make them gluten free. How do you dehydrate potatoes? Thanks in advance.
MC
Anna Lion says
I’m Swedish and I always use leftover boiled potatoes instead of bread. Just mash them with a fork. Some people use bread as above, some use potatoes and some use breadcrumbs soaked in milk or water. All those variations are to make the meatballs a bit fluffier and they all work just fine. I personally would never use nutmeg or all spice in my meatballs, just salt and black pepper, but all spice is not uncommon. Good luck!
Francoise says
I thought the hint of nutmeg made this dish! I’m not fond of making meatballs and hadn’t done so in years. So glad I tried this as the flavor of these can’t be store-bought. Again, I attribute this to the nutmeg and allspice. THESE MEATBALLS ARE SIMPLY FANTASTIC! AND THE SAUCE TOO!
Cassandra says
Hi Marvis, you can buy dehydrated potato or “instant mash potato” at a major grocery store. It’s usually around the jarred vegetables aisle. The brand I use is Continental Deb.
Hayley Ormerod says
Absolutely incredible recipe. Exactly like IKEA meatballs (or perhaps better). My family loved it. Will definitely be a favourite in our house
Jacinta Murray says
I have never had this dish at IKEA before but it sounded so good I had to make it. It was so tasty & just something different about it, I think it was the freshly grated nutmeg as Nagi suggested. I followed the recipe except that I used all pork mince & used light cream, we couldn’t get enough. This is another Nagi recipe that is getting added to, what we call our Nagi list 😋
Julie de Boer says
Couldn’t stop eating them. Delicious.
DORAL A ALLEN says
Can I make these as an appetizer, or are they too large in size?
lopawr says
Amazingly easy and delicious, the hubby couldn’t stop himself.
Nagi says
They are bite size (1 Tablespoon) so would make a good appetiser! N x
Doral says
Thank you very much for replying! Your timing is perfect—we hope to make them Saturday!
Sochi says
Used panko instead of bread crumbs, it was really good. I didn’t have all spice so I used oregano. Also only beef mince.
My nieces said it tasted like ikea meatballs.
So thank you so much for the recipe!
Natalie says
I literally just finished eating this and had to write a review immediately. This was delicious. The meatballs were moist and tasty, the sauce was thick and amazing. Thank you for this great recipe.
Nagi says
Thanks! N x
Oliver says
The meatballs tasted great and smelled like Ikea meatballs as soon as they hit the pan.
Nagi says
Thanks! N x