Better Than IKEA Swedish Meatballs
Ikea meatballs will never top this recipe! Perfectly seasoned and smothered in a rich, creamy gravy, these meatballs are incredibly flavorful and tender. They’re simple to make and will surely become a family favorite.
Servings: 4
Calories: 530kcal
Ingredients
Meatballs:
- 1.1 lbs ground beef (or 50/50 beef+pork for authenticity)*
- 1 large onion finely chopped (or 1 tablespoon onion powder)
- 2 eggs (or flax eggs for binding)
- ½ cup breadcrumbs (Panko or gluten-free work too)
- 5 garlic cloves grated or minced
- Parsley and dill chopped
- Salt and pepper to taste
Sauce:
- 3.5 tablespoon butter (or olive oil for dairy-free)
- 3 tablespoon flour (cornstarch for gluten-free)
- 2 beef stock cubes (or 500ml homemade stock)
- 2 cups hot water
Instructions
- Start by filling a deep pot with water and bring it to a boil. While the water heats up, grab a large bowl and combine the following ingredients: beef mince, chopped onion, eggs, bread crumbs, minced garlic, chopped parsley or dill, salt and pepper.1.1 lbs ground beef, 1 large onion, 2 eggs, ½ cup breadcrumbs, 2 beef stock cubes, 5 garlic cloves, Parsley and dill
- Mix everything until well combined. Once ready, shape the mixture into meatballs, aiming for about 1 inch in diameter.
- When the water in the pot is boiling, reduce the heat to medium-low and gently drop the meatballs in. Cook them until they float to the surface, then leave them for an extra 5 minutes to keep them soft and tender.
- In a large skillet, melt some butter over medium heat. Add the meatballs in small batches to avoid overcrowding the pan. Cook until they're browned on all sides and cooked through—about 5 minutes per batch. Once done, remove them from the skillet and set aside.3.5 tablespoon butter, 3 tablespoon flour, 2 cups hot water
- Using the same skillet, crumble beef stock into the pan, stirring until dissolved. Add flour and stir constantly to make a smooth roux. Let it cook for about a minute until the flour turns lightly brown. Gradually pour hot water into the roux, stirring the entire time to keep it smooth. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens, around 5 minutes.
- Return the browned meatballs to the skillet, making sure they’re well-coated in the sauce. Lower the heat and let them simmer for another 5 minutes so the flavors can blend.
- Serve these Swedish meatballs with mashed potatoes, peas, and a spoonful of cranberry or lingonberry jam. Top with a sprinkle of fresh dill or parsley, or leave them plain—your choice.
- These Swedish meatballs are sure to be a hit with family or friends—enjoy!
Video
Notes
- Use ground beef with 80-85% fat for juicy meatballs.
- Chop onions finely for added sweetness and moisture.
- Don't overmix the meat mixture; handle it gently.
- Brown meatballs before simmering to seal in flavor.
- Serve with lingonberry jam for a traditional touch.
- Pair with mashed potatoes or egg noodles for a hearty meal.
Nutrition
Calories: 530kcal | Carbohydrates: 18g | Protein: 28g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 774mg | Potassium: 466mg | Fiber: 1g | Sugar: 2g | Vitamin A: 426IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 4mg
