Description
Bring the iconic flavors of Ikea’s Swedish Meatballs to your kitchen! These tender, juicy meatballs are paired with a rich, creamy gravy, perfect for a cozy dinner. Whether served over mashed potatoes, noodles, or on their own, they’re sure to be a family favorite.
Ingredients
For the Meatballs:
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 1 medium white onion, finely chopped (3/4 cup)
- 2 garlic cloves, minced (1 tablespoon)
- 1/4 cup whole milk
- 1 large egg
- 1 cup panko breadcrumbs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce:
-
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups beef stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon dill pickle juice
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, ground pork, onion, garlic, milk, egg, panko breadcrumbs, salt, and pepper. Gently mix until just combined. Roll into 1 1/2-inch balls (about 2 tablespoons each).
- Brown the Meatballs: Heat olive oil in a skillet over medium heat. Add half the meatballs and brown on all sides (about 8 minutes). Repeat with the second batch, setting all browned meatballs aside.
- Make the Gravy: In the same skillet, melt butter over medium heat. Whisk in flour and cook until golden brown (1–2 minutes). Gradually whisk in beef stock and cream. Bring to a simmer, then whisk in Worcestershire sauce, Dijon mustard, and dill pickle juice. Season with salt to taste.
- Simmer the Meatballs: Reduce heat to medium and return the meatballs to the skillet. Simmer for 5–7 minutes, stirring occasionally, until the meatballs are cooked through and the sauce thickens.
- Serve: Enjoy warm over mashed potatoes, noodles, or with a side of lingonberry jam for a traditional Swedish twist.
Notes
- For a gluten-free version, substitute panko with gluten-free breadcrumbs and use a gluten-free flour blend for the gravy.
- Don’t skip the dill pickle juice—it adds a subtle tang that balances the gravy’s richness.
- Store leftovers in an airtight container for up to 3 days, or freeze the meatballs for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: Swedish