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!
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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…..
I have made this recipe twice this week!!! Delicious and was enjoyed by all, thank you.
First words out of my husband’s mouth: “Holy cow….these taste just like Ikea meatballs”.
Everyone wolfed them down. No leftovers at the table. And request to make them again.
I used turkey mince.
I omitted nutmeg (as I can’t stand it).
In the absence of Ligonberry jam I served with cranberry sauce. Yum.
Another hit, Nagi. Thank you.
Same reaction from my family Naomi!! We made a really big batch for two dinners and it was just sublime. So, so yummy! The second time round, I didn’t have potatoes but I served the gravy and meatballs with some air fried chips – a bit naughty but so delicious!
Wahoo! That’s great Naomi! N x
Nagi another amazing recipe.. thankyou
Rich, creamy and delicious… these Swedish meatballs are to die for and were absolutely demolished by everyone! (Sadly no leftovers for lunch). Thanks Nagi for another hit recipe xx
I’m so glad you loved them Jo! N x
Hi Nagi – do you have any tips for grating the onion? My hubbie is doing that bit, and has just complained about the end bits pinging off everywhere, falling on the floor, and risking his knuckles… Obviously too late for this time round, but it would be good to have some tips for next time!
Thanks 🙂
Hi Jo, keep one end in tact without chopping off the butt and grate away – I like that hubby has this job 😉
Awesome – thanks 🙂
Yes – hubby does the veg prep and I get to throw it all together afterwards 🙂
I also want to add for this – i froze the second half of the meatballs and sauce (it’s not easy to divide the recipe below making enough for four).
I froze the meatballs and sauce separately, and then fully defrosted in the fridge prior to cooking.
I reheated the sauce first, stirring it as it had slightly separated when it defrosted. Once it had come back together again, I added the meatballs and simmered gently for about 10 minutes to heat through (enough time for the potatoes to cook for mashing…)
It reheated perfectly – tasted just as good as the first time round! (and bonus of having food on the table so quickly…)
(Different Jo from the poster at 5.00!)
Just adding – these were definitely worth it. I had a few challenges – my husband chopped the end of the onion, which meant that the meatballs fell apart a bit when I started frying them; my icecream scoop is about twice the size of yours (I didn’t spot your direction to use a tablespoon or the icecream scoop which should have given me an indication…), so I had to then halve the meatballs once I’d rolled them, and I couldn’t stir the frying pan once I reput the meatballs in with the gravy (mine must be smaller than yours – my meatballs were crammed in with no gaps between them)
BUT the end result was *totally* worth the stress that I had done something wrong! They came out fine and juicy, with the gravy to die for (even without stirring). Will definitely add to the ‘to make again’ list.
At the risk of sounding ridiculous, we are already rugging up for winter here on the Gold Coast so I made these this morning before work – Trying to get everyone to leave my house with out eating dinner for breakfast was a mission! We loved our samplers and are excited for dinner 🙂 Thank you!
Hi Nagi, I’m going to make the meatballs tomorrow. I note you mentioned soaking bread in onion, onion juice and milk. How much milk do I use? I can’t see the amount of milk needed in the ingredients list.
Sonja
Hi Sonja, all the ingredients are listed there in the recipe, I’ve only suggested adding milk if needed (if there isn’t enough juice form the onion – just a splash) 🙂 N x
Hi Nagi, thank you for that. I do owe you an apology though. I didn’t read the recipe properly when I asked you the question.
It wasn’t until I sat down to write out necessary shopping list that I saw you had added “a splash of milk”.
They were scrummo, thank you xxx
These are phenomenal! The best I’ve ever made..much better than Ikea’s own recipe.
Holy cow these were good. 😀
I’m so glad you enjoyed them Joanna! N x
Hi Nagi. I am just ready to make your Swedish meatballs. I read a comment from someone freezing the meatballs. Can you advise me please if the gravy can be frozen with the meatballs or separately please. I want to make this asap. Cheers, and thanks so much for your wonderful inspirational recipes and fun site. You are my first point of call when searching recipes and help.
Hi Robyn, I would freeze them separately 🙂 N x
Wow. What a quick response Nagi. Thankyou so much. I making them now. Will Let you and followers know. Cheers, Robyn
This was tasty and quick. I love Swedish meatballs and have several recipes. Yours was tasty. I used yogurt instead of the cream. So, the BEST part was the method. I’ve been making all kinds of meatballs for decades. Measuring all the meatballs out and THEN rolling them up… BRILLIANT!!! Why I didn’t think of this 20 years ago I have no idea. You get into a certain way of cooking and can’t get out. Thank you 🙂 I think I have to make some Italian meatballs next… right after make Pho.
Thanks so much Nick ❤️
Very delicious!! Made the meatballs with a 1T scoop and ended up with about 45. Froze what I didn’t need for tonight. They are tender and yummy and the sauce is divine. Served with mash potatoes tonight and will make spetzle tomorrow. They are the size of about one mouthful, loved that about them.
Perfect Michele! N x
Greetings Nagi,
This recipe is very close to the meatballs (we knew them as Rissoles) we made at home. Our recipe did not include the onion and we used the crusts as well, tearing the bread into pieces. I made them a lot from prior to early teens and would you believe but I actually couldn’t remember one of the spices as I made a savoury one after I was married. I did make them one night guessing the second spice and my husband really liked what was produced. I am now looking forward to making your recipe.
Our family are of Swedish Finnish heritage.
A big hug to Dozer.
I hope you give them a go – I’d love to know what you think Jean! N x
Pffff….people that react like this are known for two things: 1. No sense of humor, and 2. No sense of humor.
Can’t believe sometimes how easily offended people are…
Well anyway, I love the way you write, your recipes. I think everyone needs a sparkling personality like you in their life.
Meatballs were absolutely delicious😋😀
Thanks so much Willem! N x
Another excellent recipe. Flavors of the meat ball and the gravy were wonderful.
P.S. – I understood your humor and appreciated the tongue in cheek comment regarding the Swedish meat balls. The PC trolls need to go back to their mother’s basement while your followers appreciate you wit.
Give Dozer a kiss from me.
Thanks so much Ruth! N x
Omg this recipe was amazing! Love that you soak bread instead of using breadcrumbs and cooking the gravy in the same pan takes it to next level. My son and I devoured them 🤤
That’s great to hear Kate! N x
Excellent and easy to make.
Only change would be to use the food processor on the onion. The grater was a little bit cumbersome.
Everyone loved it. No leftovers!!
I’m so glad you enjoyed it John! N x
Made this for dinner tonight, my family absolutely wolfed them down!! I took a tip from another reviewer and we had with boiled new potatoes with butter and dill. Really delicious, definitely a keeper! Thanks Nagi for sharing!
Ms Nagi
I’ve been a huge fan of your recipes, jokes and fun website. Especially since I’m just hopeless t cooking , u break it down and male it simple. I don’t comment on sites, but felt the need. These people who are offended obviously don’t have any sense of humour. Such a sad world. Ignore them and u keep being u. Luv ya Em
Thanks so much Emz! N x
Made these last night and they where awesome! Thanks Nagi