These heavenly Swedish Meatballs are a homemade version of the iconic Ikea meatballs. They’re a whole lot easier than assembling flat-pack furniture, that’s for sure! Extra-soft and juicy, with a dash of classic spices like allspice, they’re smothered with the bread-mop-worthy sauce.
Swedish Meatballs
I’m that person who goes into Ikea just to pick up tea lights, only to emerge 2 hours later with all sorts of useful organisation solutions, looking for a problem to solve.
I’m also that person who confidently puts together Ikea furniture (I’m a chartered accountant! I can do this!), only to worryingly end up with one leftover screw or bracket. Thankfully, none of my Ikea furniture has come tumbling down (yet), so now I have a theory that Ikea throws an extra piece into every flatpack just to mess with us.😂
As for their meatballs? Flatpack shopping is hard work. I can’t blame anyone who needs a pick-me-up after making it out the other end of the Ikea maze.
But once you’ve tried homemade Swedish Meatballs, you’ll never order these at the Ikea cafe ever again!
What’s so special about Swedish Meatballs?
If you’re wondering what’s so special about Swedish Meatballs, or what they taste like, close your eyes and imagine this: incredibly soft meatballs, made extra juicy by using a combination of both pork and beef and soaked bread instead of breadcrumbs, lightly spiced with just a touch of nutmeg and all spice that gives it the signature Swedish flavour, smothered in a creamy gravy that is absolutely to-die-for.
These are meatballs unlike any other – and regular readers know I have a very big soft spot for my favourite Italian Meatballs.
But I’d go as far to say that if you aren’t a regular maker of meatballs for whatever reason (pain to roll them, don’t like mixing meat with your hands etc etc), but you have the inclination to make ONE meatball recipe, make it these Swedish Meatballs.
You won’t regret it. I promise.
What goes in Swedish Meatballs
Here’s what you need to make the Swedish Meatballs.
Beef AND pork – the beef gives it flavour, the pork gives it juiciness and tenderness;
Bread – the secret to extra soft meatballs! Far more effective than breadcrumbs;
Nutmeg and All Spice – the signature spicing, just a small, subtle amount. All Spice is a particular type of spice made from a plant called Pimenta dioica. It smells like cloves. It’s a common spice found in normal supermarkets, and costs no more than usual spices. Best substitute is Mixed Spice.
Beef stock/broth and cream – for the creamy gravy;
Flour – to thicken the gravy;
Egg – for binding the meatballs together.
How to make Swedish Meatballs
Here’s how to make them:
FIRST, chop up sandwich bread, the soak in grated onion. This is a secret tip for ultra soft, extra tasty meatballs. Grating onion = no need to pan fry chopped onion AND extracts onion juices which soaks the bread, which later puffs up inside the meatballs as they cook, creating ultra soft meatballs!
How I roll meatballs
And here’s how I roll meatballs. It’s the fastest method I’ve been able to come up with!
Use an ice cream scooper with a lever to scoop up the mixture. Standard size is 3 tablespoons – I use slightly less than the scoop (3 tablespoons is quite large);
Scoop and dollop all the mixture;
THEN roll them all;
Voila! Even size meatballs, rolled relatively quickly!
Sauce for Swedish Meatballs
The sauce for Swedish Meatballs is a creamy gravy that is made with butter, beef broth/stock, thickened with flour and made creamy with cream.
But the most important flavour for the a really good creamy gravy is the pan drippings after searing the meatballs. All the brown stuff left in the pan after browning the meatballs adds incredible flavour into the gravy, which is why baking these meatballs is not an option!!!
What to serve with Swedish Meatballs
The Swedish Meatball eating experience is incomplete without creamy Mashed Potato. You need the mash so you can savour every last drop of that wickedly delicious creamy gravy.
Having said that though, rice, noodles or pasta are adequate fall backs, or some bread for mopping up the sauce (try this easy Artisan bread, or emergency No Yeast Sandwich Bread). And if you’re really trying to cut down on carbs, Creamy Mashed Cauliflower is your answer!
If you start now, you’ll have these on the table in less than hour. Are you ready for the most sinfully delectable meatballs you’ve ever had in your life?? – Nagi x
Watch how to make it
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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Swedish Meatballs (homemade Ikea Meatballs)
Ingredients
Meatballs
- 2 slices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
- 1 onion , small (brown, white or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) , or sub with more beef (Note 2)
- 1 egg
- 1/4 tsp ground nutmeg , preferably freshly grated
- 1/4 tsp All Spice powder (Note 3)
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
Gravy
- 40g / 3 tbsp butter , unsalted
- 3 tbsp flour
- 2 cups beef broth/stock (salt reduced), or sub with chicken
- 1/2 cup heavy / thickened cream (Note 4)
Instructions
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
Cooking
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
Gravy
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
Recipe Notes:
Nutrition Information:
Originally published January 2017. Post updated 13 May 2020 with improved videos, plus ingredients and step photos added. No change to recipe, it’s perfect as is!!!
Life of Dozer
Dozer – I love you, but if you bump that tripod while I’m filming, you will be in a LOT of trouble!!
And from the original publication date:
Trying to negotiate with Dozer using a Swedish Meatball…..
Just made this one for dinner and it’s sooo good. I couldn’t find allspice but used a mix of cinnamon, white pepper powder and nutmeg instead and turned out amazing! Thanks for sharing (:
Thanks for the recipe. What to eat with swedish meatballs- mashed potatoes, yes, but you left out the lingonberry sauce!
This is delicious comfort food. My 15 month old absolutely devoured it!
I served with mashed potatoes and broccolini. An easy kid friendly recipe. Thanks!
This was fantastic! I used all ground pork, had only 500g but it worked just fine. Added 1/2 tsp of granulated garlic and 1 Tbsp dried parsley to the mix. Served with mashed potatoes – it was a hit! Thank you so much!
These are so awesome. My family loved them, and with a few slight adjustments, I was able to make a version for my keto kid.
Great recipe. The whole family loved it. Thank you.
Hi Nagi! When do you finish cooking the meatballs? It says brown but leave raw in the middle? Have I missed something?
It’s in Steps 3-4 under “Gravy” in the recipe: “When the liquid is simmering, add meatball and juices pooled on plate.
Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.” The meatballs finish cooking in that 8-10 minutes Amy! N x
Hi what brand of portable cook top do you use please ?
It doesn’t even have the brand on it now – it’s soooooo old! I got it at an Asian shop years ago and have been looking for another one exactly the same but have not been able to find one! N x
Hi. This looks delicious and can’t wait to make it. Can lamb be used instead of beef?
Great recipe,easy to make it step by step ,thank you.
Would it be the same ingredients (only change pork and beef mince to chicken mince)when make chicken meatballs?
Yes that would be fine Aamir! N x
Nagi, this was the first time we have tried swedish meatballs, but they came out great. Thanks for the easy and well illustrated recipe. Wonderful. Chip & Missy in TX
I’m glad you both enjoyed the meatballs, Chip! N x
I made this last night using ground turkey. Made my own Allspice using equal parts Cinnamon, Cloves, and Nutmeg. I doubled the recipe for my crew. I served the meatballs and gravy over egg noodles, and it was a huge hit with the family! I had a difficult time grating the onion and had to pick out some larger pieces that escaped the grater out of my meatball mixture, but it really worked to give a nice flavor and texture to the meatballs. My family has already asked when I’m making this again! 😊 Thank you!
That’s amazing Amy! I am happy they enjoyed the meal!! N x
The meatballs need much longer cooking time than the initial three minutes. I did at least 10-12 minutes browning, then 20 minutes simmering. Were still very underdone. If just beef would be ok but not with the pork. Still simmering! But very yummy! I love your cooking style.
Thanks for that feedback Kelly – as long as the meatballs are the correct size (one heaped tablespoon which is about the size of a large walnut) they should brown in 3 minutes and be fully cooked after the 8-10 minutes simmering but you can always cook them longer if you prefer! N x
I used all turkey, and cut down the allspice by half because turkey isn’t as strong flavored as beef. They were wonderful. Worth the tears from grating onion and the shredded knuckle from the nutmeg!
OOOHH NOOO!! Don’t shred the knuckles! N x
Delicious. My best attempt at Swedish meatballs yet. I was pleased to find this recipe on your site as your recipes are good and use mls and grams.
Hi! I can’t wait to try this recipe but was wondering what i can do if i don’t have allspice?
You can leave it out Ayla, or sub with a bit of nutmeg. N x
So amazing, forgot to buy cream so I used sour cream and the gravy was amazing and plentiful.
I am happy that you enjoyed it Stephanie! N x
I’m not one to leave comments especially ones that aren’t so good but I was so disappointed with this one. After reading alot of the great reviews and how the recipe described these meatballs I was excited to make them. I followed the recipe to the tee and did not care for the strong nutmeg/allspice taste. I even made a rue to add to try and tame down that flavor and it helped but the meatballs still had that strong flavor. I won’t be making these agian.
I’m sorry they weren’t your cup of tea Kathy! Ikea meatballs do have that spice flavour so next time maybe go for my Italian or Mexican ones instead! N x https://promotown.info/mexican-meatballs/%3C/a%3E or https://promotown.info/classic-italian-meatballs-extra-soft-and-juicy/%3C/a%3E N x
Hi Nagi, Have you cooked the meatballs in the oven rather than pan before?
I usually cook these in a frypan but I often cook other meatballs in the oven – just spray well with cooking oil and bake on a rack over a tray for 10 minutes at 220°C/390°F (200°C fan) the proceed as the precipe says for the gravy. The centre won’t be cooked after the oven but will finish cooking in the gravy. N x
Hi Nagi, I’m on a “cook and freeze” spree making meals for my sons family, as they are expecting Baby Sister to arrive any day. It’s fully catered by Nagi hahaha. Can you tell me this recipe freezes OK? Thanks… for everything!
We found that these freeze really well. We cooked them before freezing and they made a wonderful quick dinner.
Thanks for that tip Daniel!! N x
I don’t have any beef on hand, wondering if anyone has tried this using only pork? Looks amazing, can’t wait to try! Thanks for any feedback!