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’ve been following you for 2 years now. Of course your comments were in jest. People need to lightened up. And believe me, anyone who starts their own successful business isn’t dumb!
Another lovely dish. Made with heavy cream and it was delicious. We will make this one again
Swedish meatballs were
So moist & loved the gravy too.
That’s great to hear Ginger, thanks so much for leaving feedback ❤️
Fantastic again Nagi! I served them over egg noodles. I baked the meatballs then quickly pan fried them out of the oven before tossing them with the sauce and noodles in a serving dish. Thank you!
Perfect Jennifer!
These meatballs are delicious! I’m glad there’s so much sauce as that is delicious too! I’ve increased the quantities to get enough for two more meals. I even grated the onion and cried like a baby, but the suffering was worth it. I love your recipes and this one is another keeper. Thanks for the fantastic recipes time after time 😋
😂 Tears of joy I imagine Jan!
Oh my gosh these are fabulous! Made exactly per recipe but tripled it (big family dinner). These had rave reviews and you gained seven more devoted fans
Wahoo, that’s great to hear Becky 🙂 N x
Oh my god, it looks so delicious yet light and healthy!
Hey Nagi this was delicious even if I had to grate an onion. Anything with allspice is a massive winner for me.
Wahoo, I’m so glad you enjoyed it Kath! N x
So we decided to have swedish meatballs tonight and I thought I’d check to see if you had a recipe and lo and behold you posted this today! Served it with egg noodles (bc that’s the compromise in our house), everyone loved it! Thanks for yet another keeper!
Five stars on your fabulous photography. Who would not be compelled to make your Swedish Meatballs after even glancing at your enticing photo? Wow! These are the best looking and best tasting Swedish Meatballs ever. Five stars for this delicious recipe, too. This is another keeper from your delicious creations. Thank you!
Thank you so so SO much Suzy, that’s s kind of you! N x
I can’t believe no-one has mentioned ABBA! Surely a bigger and more popular export from Sweden than either IKEA or meatballs? 🤣
Everyone is mentioning ABBA Donna! 😂
These are so good! Over the years I’ve tried many recipes titled “Swedish meatballs” but I don’t bother to keep those recipes. This one is a keeper, for sure! I used all ground beef, and half & half worked fine in the gravy. Served it with mashed potatoes, broccoli, and lingonberry jam (from IKEA). Nagi, thanks for taking such good care of us during these days of Sheltering In Place. Stay safe, stay healthy, everyone!
Wahoo, sounds perfect Lori! N x
Hi, love your recipes. A suggestion for making meatballs all the same size. After mixing, put the meat on a countertop into a rectangle. With a knife, make 5 marks across and 6 down to make 30 squares. This gives you meatballs all the same size and easier than a scoop. Just roll gently into ball shapes. If you prefer larger, just make fewer squares.
Yep you can definitely do that! I just prefer the scoop and it means less to clean & handle 🙂 N x
Great winter warmer Nagi. And like ikea’s but better!
Definitely better when you make them at home Suzie 🙂 N x
Well, Ron got in ahead of me – I agree but add – *laugh* – am protesting on behalf of all the other Scandi nations and the Baltics ! We ALL make these meatballs just the same and sometimes just wonder how Sweden got the naming rights ! And, yes, we ALL use potato flour and serve the meatballs with the ever=present lingonberry jam. Pork and veal or beef naturally. Lovely homey dish Have just read the latest horrific viral death toll from the land of IKEA and hope they will be able to lessen their tragedy . . .. . .
all the family look forward to mealtimes since discovering your recipes glad you have started to add metric alternative
Thanks so much Debbie! N x
Hi Nagi thanks for Swedish meatball recipe..it’s well timed! covid-19 has put a spanner in the wheel for visits to IKea😈.
OMG dozer has really grown up xo
You’re so welcome Gillian! N x
Darn, l just ordered a case of their beans (apparently they are getting shipped from Ireland). But now l can make them from scratch…lol!!
Love, love your puppy dog Dozer!!🐶🐕
Ok, you got my attention on this one for sure. First that the thought of an Ikea assembly is a non-issue for you but mostly for your Swedish meatball recipe. Very close to ours here in Sweden, we usually use potato flour and we always serve it with lingonberry jam. Well done.
Yum, sounds great Ron! N x
Why potato flour
And would it be the same with regular flour ?
Hi Loub,
Great question. I’m certainly not an expert but personally I find our potato flour is finer milled than wheat flour and thus it absorbs liquid better. With that said, I think wheat flour would work as well. I plan to try Nagi’s recipe on my next batch of meatballs.
I agree with the ‘finer’ . . . for those interested it is also gluten-free Quite easy to make at home from floury potatoes if not able to find nearby. Just don’t mix it up with potato starch :_ !
love your site and have copied many recipes. Keep them coming.
Thanks so much MaryAnn!
Love this recipe. Make Gluten and Dairy Free. Use gluten free bread, and use a thicker non dairy milk like flax, cashew or canned coconut or make your own. Use little less than the cream called for or reduce it in on low in a small pot first to make it thicker and then add to meatballs.
Great tips Lee, thanks so much for sharing! N x
YW! You’re recpes are so on point every time that nothing deters me from trying them. Even ingredients I can’t eat.