Homemade Ikea Meatballs (Printable)

Tender Swedish-style meatballs of beef and pork, simmered in a creamy gravy with mustard; serve with mashed potatoes.

# What You’ll Need:

→ Meatballs

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 whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
12 - 2 tablespoons unsalted butter, for frying
13 - 2 tablespoons vegetable oil, for frying

→ 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, to taste
21 - Freshly ground black pepper, to taste

# Directions:

01 - Combine breadcrumbs and milk in a large bowl. Allow the mixture to stand for 5 minutes until the breadcrumbs are moistened.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg to the bowl. Gently mix with your hands or a spoon until just combined, taking care not to overwork the mixture.
03 - Form the combined mixture into small, round meatballs, each approximately the size of a walnut (about 1 1/4 inches in diameter).
04 - Heat butter and oil in a large skillet over medium heat. Fry meatballs in batches, turning occasionally, for about 8 minutes or until deeply browned on all sides. Transfer cooked meatballs to a plate and set aside.
05 - In the same skillet, melt butter over medium heat. Whisk in flour, stirring continuously for about 1 minute until the mixture begins to turn pale golden.
06 - Slowly pour in beef or vegetable stock while whisking to prevent lumps. Add heavy cream, soy sauce, and Dijon mustard, then stir well. Let the sauce simmer for 5 to 7 minutes until thickened.
07 - Return the browned meatballs to the skillet, coating them in the sauce. Simmer gently for 5 to 10 minutes until the meatballs are heated through and fully infused with the sauce.
08 - Serve meatballs hot over mashed potatoes, with lingonberry jam and steamed vegetables on the side if desired.

# Expert Suggestions:

01 -
  • The creamy, peppery sauce clings to every meatball as if they were made for each other.
  • It’s a hearty, hands-on meal that always gets the whole table talking and laughing.
02 -
  • Trying to rush the sauce makes it lumpy—I learned to let it bubble slowly.
  • Using both pork and beef gives the meatballs their signature Swedish tenderness.
03 -
  • Shape the mixture with wet hands to avoid the meat sticking.
  • Let the finished meatballs rest in the sauce off the heat for a few minutes before serving—they only get better.

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