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…..
I mean … come on. HEAVENLY. I stuffed up with too high heat, resulting in what I thought was burnt sauce and broken up meatballs, but … it still tasted perfect. One of the best things I’ve ever made OR eaten! I think I’m going to stuff it up on purpose next time 🤣
I am a very amateur chef and tried this recipe. My husband and I loved it! I used all ground beef instead of pork and it was still delicious. Definitely will use again! The next day the sauce separated so I wouldn’t necessarily suggest this recipe for leftovers, but was great fresh.
Great recipe, I did tweak it a little.
I dont like to add raw onions to the meat mix. I always pan fry and caramelise the onions first, it adds amazing flavour.
And I added garlic to the gravy. Delicious.
Delivered this to family as a support meal. They loved it, even the little guy who is pretty fussy. I made the meatballs a bit too small and they sort of fell apart (it was an opportunity to go fishing through the gravy for meat bits). It was my first Nagi recipe but won’t be my last. I’ve lost a half day browsing through recipes on your site! The videos are enormously helpful and the US conversions are very appreciated. If I had one request it would be how to reduce sodium for some of the recipes that are over 30 pct RDA. Thanks Nagi and snuggles to Dozer.
I made this last night. Was absolutely delicious. Only additions I made was some lemon zest, about ¼tsp in the sauce and two tbs Worcestershire sauce. That was taught me by a chef. Oh, and some chopped dill. Thanks Nagi
Used this gravy recipe to accompany my IKEA meatballs. Not only was the gravy bland, but it never thickened, was pale and broke as soon as I added the cream. Boo.
Not the first time I’ve made these and it won’t be the last. Utterly divine. I didn’t have any pork or beef mince, but I did have venison mince and it worked just as well. As per usual, fantastic recipe.
Why oh why do swedish meatball recipies have to be compared to some department store is beyond me. Every single one claims “just like IKEA or “better than IKea”, i mean WTH? Made this and it was bland, way more spices required so ya, have no idea what IKEA is but if this better then IKEA far worse.
Who p*ssed in your cornflakes, Jane?
UGH! Why oh why does every single Swedish meatball recipie have to compare themselves to IKEA. I don’t know what IKEA meatballs taste like nor do I care. I’m moving on…
Why did you feel the need to even comment, it’s not a useful comment in the slightest just an odd opinion… it says ikea in the title so you would’ve read that then clicked on it, THEN comment, rather than just scroll on… people like you baffle me
Actually did a mash up of two recipes as I was after a bit more of a zingy sauce than a gravy so made these meatballs and had them with Nagi’s stroganoff sauce instead. Really delicious! I love beef stroganoff and it was a nice change with the meatballs (I used all beef) instead of beef strips.
I use this recipe for the gravy only and my family loves it. It is so simple and as long as your meatballs are savory, it works fantastic.
Wow! I can see why this is a reader favourite. It is absolutely delicious. And sooooo easy! Served with mashed potatoes and a mix of peas and carrots. Simple, old-fashioned delicious. Thanks, Nagi!
This was a winner!! I love Ikea Swedish meatballs and this was a perfect recipe. I doubled it by combining ground pork with ground chicken and followed the recipe closely. The bread soaked in grated onion is genius. I had bought a McCormick package for Swedish meatballs, but opted for this recipe when I read the chemicals and processed additives in the packet. Wow! Because I doubled it, we have enough for a second night! Thank you for the thoughtful recipe!!
The spices were just right. Was good the first night but the spices on 2nd night were better. Used Panera sourdough shredded in a Cuisinart, and better than bouillon for broth.
Love this recipe!! Does anyone know if I can cook and freeze? Or just cook the meatballs and freeze and make the sauce later? Thanks!!
I make and cook half, then freeze the rest uncooked. Tastes just as good
yeah, nah…. a rare fail,
too bland need to double or even triple the spices. Won’t be making this again.
Hi, can this be made a few hours in advance?
Hi can this recipe be cooked then eaten the next day or even frozen.
My husband works away and I like to send special meals for him to enjoy. Have sent lots of Naji’s recipes!
Will this recipe be okay to do as a meal prep? making a large batch, sauce and all, and reheating in the microwave when needed?
My husband’s new favorite dish..followed the recipe as it was and it turned out amazing.Thank you