Description
This Swedish Meatballs recipe is a delicious IKEA copycat featuring tender meatballs made from a blend of ground beef and pork, seasoned with warm spices like nutmeg and allspice, and served in a creamy, savory gravy. Perfect for a comforting meal, these meatballs can be enjoyed over mashed potatoes, rice, or egg noodles, with an optional touch of lingonberry jam for authentic flavor.
Ingredients
Scale
Meatballs
- 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)
Gravy
- 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)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, beaten egg, garlic powder, nutmeg, allspice, kosher salt, grated onion, and chopped parsley. Mix well with your hands until fully incorporated.
- Form the Meatballs: Using a cookie scoop or your hands, portion out the mixture into approximately 1.5-inch meatballs. You should end up with about 30-36 meatballs depending on size.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large heavy-bottomed pan over medium-high heat. Add half of the meatballs, cooking until browned on all sides, about 5 minutes. Transfer cooked meatballs to a plate and cover with foil. Repeat cooking the remaining meatballs.
- Make the Gravy Roux: Pour off excess grease from the pan, leaving some browned bits. Reduce heat to medium-low. Add butter to the pan and let it melt and bubble. Sprinkle in the flour and cook, stirring constantly, for 1 minute to form a roux.
- Add Broth and Seasonings: Gradually whisk in beef broth a little at a time, ensuring no lumps form. Season with salt, allspice, nutmeg, Worcestershire sauce, and Dijon mustard. Whisk to combine.
- Incorporate Cream: Slowly stir in the heavy cream, blending smoothly into the gravy mixture.
- Simmer with Meatballs: Bring the gravy to a gentle simmer on low heat, then add all browned meatballs back into the pan.
- Finish Cooking: Continue to simmer on low until the gravy thickens and the meatballs are cooked through, about 8-10 minutes. Ensure the internal temperature of the meatballs reaches 165°F (74°C).
- Garnish and Serve: Sprinkle chopped parsley over the dish before serving. Enjoy over creamy mashed potatoes, rice, or egg noodles, and optionally add lingonberry jam on the side for an authentic touch.
Notes
- To ensure gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs and use gluten-free flour or cornstarch for the gravy.
- Freshly grate nutmeg for the best aromatic flavor in both meatballs and gravy.
- Do not overcrowd the pan when browning meatballs to get an even, golden crust.
- If you prefer thinner gravy, add more beef broth gradually until desired consistency is reached.
- Lingonberry jam is traditional and adds a sweet tart contrast but is optional.
- Leftover meatballs and gravy store well in the refrigerator for up to 3 days and freeze nicely.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Keywords: Swedish meatballs, IKEA copycat recipe, creamy meatballs, traditional Swedish dish, comfort food, meatball gravy, easy dinner recipes
