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Merry

Best Homemade Swedish Meatballs – Easy Ikea Copycat Recipe

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Swedish
Ingredients Method Notes

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

Method
 

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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