Swedish meatballs in creamy gravy sauce were first introduced to me at Ikea. This is my variation of the authentic Ikea recipe that was released in 2020.
The Ikea recipe was given in grams and milliliters as the metric system used in Sweden. I converted it to standard measurements and checked it to be sure that it converted correctly. I did find 2 mistakes in the recipe given and corrected them.
I also converted the recipe to be a one-pan recipe. I will include the original instructions but I was able to get it all in one pan for easier cleanup! This is the meatball recipe I am referring. Be sure to read about meatball appetizer recipes that use frozen meatballs.
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🥫 Ingredients needed:
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- ground beef
- ground pork
- onion finely chopped
- garlic (crushed or minced)
- breadcrumbs
- egg
- whole milk
- salt and pepper to taste
Cream Sauce Ingredients
- olive oil
- butter *
- flour, all-purpose
- vegetable stock
- beef stock
- thick double cream **
- soy sauce
- Dijon mustard
📝 Notes on the ingredients
* butter is used if you do NOT use the one-pan method.
** Heavy cream is substituted for thick double cream
Double cream is a whipping cream found in Britain and other European countries. Double cream has a butterfat percentage of 48%. It is so high that it is easily over whipped and quickly will turn to butter. Double cream is not commonly found in the United States but check with your local dairy to see if they offer it.
Heavy cream or heavy whipping cream contains the next highest butterfat percentage at 36-38%. This recipe calls for heavy cream but if you can't find heavy cream, whipping cream is your next best substitute at 30% butterfat.
How do you make IKEA Swedish meatballs?
- Gently combine the ground beef and pork in a bowl using your fingers to break up any lumps.
- Add finely chopped onion, garlic, breadcrumbs, egg gently fold in to mix together.
- Add milk and season well with salt and pepper.
- Shape mixture into small, round balls using a medium cookie scoop.
- Place on a clean cookie sheet or a plate, cover and store in the fridge for 2 hours.
- After 2 hours remove the meatballs from the refrigerator and in a cast-iron pan or heavy-bottom pan heat olive oil over medium heat.
- When hot, gently add your meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a 350 oven and cook for 30 minutes.
- OR if you are doing the one-pan method, leave the meatballs in the pan, cover with an oven safe lid and cook at 350 for 30 minutes.
How do you make IKEA meatball sauce?
- In a heavy-bottomed frying pan, melt the butter over medium heat.( if not using the pan you cooked the meatballs in. If using the one-pan method, no butter is needed as the drippings from the meatballs will serve in place of the butter. Remove the cooked meatballs from the frying pan and place on a clean plate while you make the sauce in the pan you pulled from the oven.
- Whisk in the flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook and bubble.
- Add the vegetable stock and beef stock to the pan and continue to stir.
- Pour in the heavy cream, soy sauce and Dijon mustard, whisking to combine.
- Bring to a simmer and allow the sauce to thicken.
- Continue to stir until the sauce reaches your desired consistency.
- Add the cooked meatballs back into the creamy gravy and serve.
What to serve with Swedish meatballs
Ikea suggests mashed potatoes or roasted potatoes. Personally I love them over egg noodles and served with a bit of lingonberry jam. If you have a sous vide machine you can make my sous vide potatoes. Crispy on the outside, creamy and velvety on the inside.
If you haven't had lingonberry jam you need to try it with this recipe at least once! The sweetness of the jam along with the tartness of the berries is the perfect finish to an amazing bite of swedish meatballs with gravy.
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Ikea Swedish Meatballs
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
Instructions
- How to make the meatballs
- Gently combine the ground beef and pork in a bowl using your fingers to break up any lumps.1 pound ground beef, ½ pound ground pork
- Add finely chopped onion, garlic, breadcrumbs, egg gently fold in to mix together.1 onion, Âľ cup bread crumbs, 1 egg
- Add milk and season well with salt and pepper.5 Tablespoons whole milk, Salt and pepper
- Shape mixture into small, round balls using a medium cookie scoop.
- Place on a clean cookie sheet or a plate, cover and store in the fridge for 2 hours.
- After 2 hours remove the meatballs from the refrigerator and in a cast-iron pan or heavy-bottom pan heat olive oil over medium heat.Olive oil
- When hot, gently add your meatballs and brown on all sides.
- When browned, add to an ovenproof dish and cover. Place in a 350 oven and cook for 30 minutes.
- OR if you are doing the one-pan method, leave the meatballs in the pan, cover with an oven safe lid and cook at 350 for 30 minutes.
- How to make the sauce
- In a heavy-bottomed frying pan, melt the butter over medium heat.( if not using the pan you cooked the meatballs in. If using the one-pan method, no butter is needed as the drippings from the meatballs will serve in place of the butter. Remove the cooked meatballs from the frying pan and place on a clean plate while you make the sauce in the pan you pulled from the oven.3 tablespoons butter
- Whisk in the flour and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook and bubble.3 tablespoons flour
- Add the vegetable stock and beef stock to the pan and continue to stir.â…” cup vegetable stock, â…” cup beef stock
- Pour in the heavy cream, soy sauce and Dijon mustard, whisking to combine.â…” cup heavy cream, 2 teaspoons soy sauce, 1 teaspoon dijon mustard
- Bring to a simmer and allow the sauce to thicken.
- Continue to stir until the sauce reaches your desired consistency.
- Add the cooked meatballs back into the creamy gravy and serve.
Notes
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 14 years Sarah helps the home cook prepare her recipes with professional results.
Sarah Mock
That sounds like a great party, Nancy! Yes. Go ahead and precook your meatballs. Remove them to a plate to cool, and freeze in an air-tight container. Make your sauce, and do the same thing. Warm in a slow cooker on low until heated through.
Nancy
I would love to make these for a shower in a few months. What about make the meatballs and sauce a day ahead and combining them when it is time to serve? How about making the meatballs in advance and freezing them?
Thank you.
Leslie Jean Mickelson-Carter
Hi Sarah,
Since my father's family is Norwegian, we grew up on some Swedish recipes. My meatball recipe is similar but I always added ground nutmeg to the meat mixture (about 1/4 tsp) and a dash of cardomom. When the meatballs are browned nicely, I removed them from the pan and added two beef bullion cubes, a tbsp of flour to about about 1/2 to 1 cup of water depending on the amount of meat used, making a roux first, and then adding, and finally 1/2 tsp grated lemon. Once the sauce was mixed, I re-add the meatballs and simmered for about 20 mins. Then to serve, I added 3/4 cup of sour cream to the sauce. We served with rice or noodles.