Name: Swedish Meatballs (IKEA Copycat) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Swedish
Ingredients: 1 lb ground beef (80/20); 1 lb ground pork; ⅓ cup breadcrumbs (unseasoned or gluten-free); 1 large egg (lightly beaten); 1 teaspoon garlic powder; ¼ teaspoon freshly grated nutmeg; ¼ teaspoon allspice; 2 teaspoons kosher salt; 1 medium sweet onion (grated); 2 tablespoons flat leaf parsley (finely chopped); 2 tablespoons olive oil; ½ cup unsalted butter (1 stick); ¼ cup all-purpose flour; 2 ½ cups beef broth (adjust for desired thickness); 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 1 teaspoon kosher salt (more to taste); ¼ teaspoon allspice; ¼ teaspoon freshly grated nutmeg; ¾ cup heavy cream; 1 tablespoon flat leaf parsley (finely chopped)

Ingredients

1 lb ground beef (80/20)

1 lb ground pork

⅓ cup breadcrumbs (unseasoned or use gluten-free)

1 large egg (lightly beaten)

1 teaspoon garlic powder

¼ teaspoon nutmeg (freshly grated preferred)

¼ teaspoon allspice

2 teaspoons kosher salt

1 medium sweet onion (grated)

2 tablespoons flat leaf parsley (finely chopped)

2 tablespoons olive oil

½ cup unsalted butter (1 stick)

¼ cup all-purpose flour

2 ½ cups beef broth (more if you like it thinner)

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon kosher salt (more to taste)

¼ teaspoon allspice

¼ teaspoon nutmeg (freshly grated)

¾ cup heavy cream

1 tablespoon flat leaf parsley (finely chopped, for garnish)

Instructions

Step 1: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, beaten egg, garlic powder, nutmeg, allspice, 2 teaspoons kosher salt, grated onion, and 2 tablespoons parsley. Mix thoroughly with your hands until evenly blended.

Step 2: Use a cookie scoop or your hands to form 1.5-inch meatballs. You should get about 30 to 36 meatballs depending on size.

Step 3: Heat olive oil in a large heavy-bottomed pan over medium-high heat. Add half the meatballs and cook until browned on all sides, about 5 minutes. Transfer to a plate and cover with foil. Repeat with remaining meatballs.

Step 4: Pour off excess grease from the pan, scraping up browned bits. Lower heat to medium-low. Add butter and let it melt and bubble, then sprinkle in flour. Stir constantly for 1 minute to make a roux.

Step 5: Gradually whisk in beef broth a little at a time to avoid lumps. Season with salt, allspice, nutmeg, Worcestershire sauce, and Dijon mustard. Stir to combine, then slowly whisk in heavy cream.

Step 6: Bring the gravy to a gentle simmer on low heat. Return all meatballs to the pan.

Step 7: Simmer on low until the gravy thickens and meatballs are fully cooked through, about 8-10 minutes. Meatballs should reach an internal temperature of 165°F.

Step 8: Sprinkle with remaining parsley and stir gently to combine.

Step 9: Serve warm over creamy mashed potatoes, rice, or egg noodles. Optionally add a spoonful of lingonberry jam for an authentic touch.

Tips & Variations

For a gluten-free version, use gluten-free breadcrumbs and flour.

Freshly grated nutmeg adds more depth than pre-ground; avoid overusing to prevent bitterness.

Lingonberry jam or cranberry sauce adds a lovely sweet contrast when served alongside.

Using a cookie scoop helps keep meatballs uniform in size for even cooking.

FAQs

Can I make Swedish meatballs ahead of time?

Yes, you can prepare and cook the meatballs ahead. Store them in the refrigerator and reheat when ready to serve. The gravy can also be made in advance for convenience.

What can I serve with Swedish meatballs?

They are traditionally served over mashed potatoes or egg noodles. Rice and steamed vegetables also work well. A dollop of lingonberry or cranberry jam enhances the flavor nicely.