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…..
Even though haven’t made these yet, I know they’re way beyond five stars! I am so hungry for these meatballs, I’m going to make them this week! THANK YOU NAGI — hugs to Dozer!
I hope you love it Nadine! N x
I have been meaning to write and suggest something for you to “play with foodwise”.
For years I have been making hamballs. I don’t have a precise recipe but will give you my approximate ingredients and you might develope your take on the recipe. The hamballs are delicious.
Equal amounts of ground ham and ground beef
Bread or breadcrumbs
Prepared mustard
Ketchup
Worchestershire sauce
chopped onion and garlic
Black pepper
Eggs
I shape the balls and roast them at 350 degrees for about 25 minutes.
During last 5 minutes I top each with a mixture of prepared mustard, ketchup and brown sugar. Heavy on the mustard.
Sounds interesting J R!! N x
Okay, these look even better than Ikea!!
Hi Nagi where has the save to favourites heart icon gone?
Carol, I no longer have the save to favourites heart icon when I use Microsoft edge as the browser, but if I open the recipetineats website in google chrome it is still there.
Aha!!! Thanks Kylie 🙂
Hi Carol, it’s still there 🙂 N x
Have you ever made these with Textured Vegetable Protein (TVP) instead of the bread? TVP definitely gives meatballs, meatloaf and other ground beef dishes a much softer texture. It’s in virtually all store-bought meatballs here in the U.S.
Hi Brian, I haven’t unfortunately – I’m all about the meat! N x
Is 10 oz of ground beef equal to 1/2 pound of ground beef? Just checking. Thanks.
Not quite Judy! It’s a little over – more like 0.6 of a pound 🙂 N x
Hi Anahí. Love your blog and recipes! I always scroll down to see what Dozer is up to as well!
For this recipe, what do you think about using yoghurt instead of cream/sour cream? Thanks.
Sorry, Nagi. (Predictive text and I pressed send too quickly.) 😢
Happens to me ALL the time! I feel good about using yogurt instead 🙂 In the same way curries are made creamy by adding yogurt! Let me pop that in as an extra tip 🙂 N x
Best recipe for Swedish meatballs! I love every recipe that I have tried of yours. Thank you for everything that you are doing.
Excited to try your method of softening the bread crumbs. I really like the idea of using the onion juice instead of adding milk. For the gravy – definitely a sour cream gal.
What is Allspice? I live in Germany and I’ve never been able to find it. Is it just ground Pimenta/Pimento?
Yes, it’s ground Pimenta (Pimento). In Jamaica, that is the original name.
Sorry to get into your conversation, but allspice is NOT pimento. It’s a mix of cinnamon, clover and nutmeg. If you use pimento it will change the taste completely
Hi Bia,
I’m Jamaican. I think I would have seen and tasted the difference by now, since I have been cooking for 39 years from I was 5 years old. Allspice and pimento are exactly the same. What you are referring to is called mixed spice. Allspice (Pimenta/Pimento is indigenous to Jamaica)
It’s a total game changer Judith! I hope you love them!! N x
I have made this recipe a few times and will do so again tonight!! My husband loved his mom’s Swedish meatballs as a kid but he admits these are the best!! We have the box of huge crystal salt flakes and just a pinch of those on top really complete the meal!! And I don’t have Allspice so I use nutmeg with a pinch of clove and a bigger pinch of Garam Masala! Can’t wait to eat these tonight!
Woah what a great compliment Keary!!!
Hi Nagi! I always add 1tbsp chopped Dill and put a few tiny fronds scattered on top……. mind you, I’d add dill to anything if possible x
Sounds great – I absolutely love dill!
Nagi, thanks for the recipe. Have you tried baking the meatballs and adding to the gravy after a few mins browning in the oven? Would save all that spattering. If so, how long to bake and what temp? Thx.
Hi Marjorie – you can definitely bake if you like. Place them on a rack, spray with oil and cook at 200C/390F for 20 minutes and you should be rewarded with golden meatballs!
I can’t wait to make these!! Silly question, can I use the food processor to grate the onions or will that be too fine?
Hi Nagi,
I’d love to try out this recipe but what can I substitute the heavy cream with due to being lactose intolerant. Can I use ‘Alpro cuisine soya’? I guess the gravy will not come out that thick.
Hi Luana, I’m not sure what that is sorry – you could try lactose free cream!
Super good!! Loved it so much. Just curious, if I’d like to baked instead of pan fried, may I know how long it will take? Please excuse this newbie. Thanks – Jo
Hi Jo, are you wanting to make the whole dish in the oven or just baking the meatballs? – N x
Hi Nagi,
Just the meatballs. Have to admit I’m so not good at frying #shy. I’ll make the Gravy and finishing at the stove top. Thanks a lot. Jo
Hi Nagi, My darling lady is not keen on cream as she tries to eat low fat as much as possible. I have been told you can use natural greek yoghurt as an alternative. Is this correct. I will be making this for dinner tonight and cannot wait to taste. Cheers
Hi David, greek yogurt has a more sour taste than cream so the two aren’t directly interchangeable. You could stir it in at the end if you wish just don’t simmer or the sauce may split – N x
I have these on the stove atm, make them quite a lot & definitely Sour Cream I also add some Worcestershire sauce for a bit of a kick, some recipes say to use Caraway seeds, not sure about that???
Best meatballs ever!
Hi Jennifer, you could add caraway if you prefer – would make a great addition! – N x
Excellent recipe, Nagi! Using a panade of white bread and either grated onion or milk makes for such a tender meatball. Spices were right on but I added 2 packets of low sodium chicken flavouring and pepper to enhance the gravy as the stock was salt free. Love your site and use the recipes often. Ps I used cream
Sounds amazing Myrna!
Hi Nagy
I simply LOVE your recipes! It is down to earth, common sense cooking!
I am also a lover of ball shaped food, so seeing this recipe pop up, really tickled my taste buds
I have recently been asked to stop eating grains..its a digestion thing! I have still been making meatballs and just omitting the breadcrumbs. They are a little more dense, but hey…if it works!
I feel as if the bread component in this recipe is more vital and I was wondering if you can suggest an alternative? There are bread alternatives I have been using but all contain seeds and ground nuts which you said not to use.
A ‘curly question, I know, but just hoping as these meatballs sound delicious. I am all OK with the dairy and protein…just the grain!
Hi Heather, I could never stop eating bread! I feel for you, almond meal could possibly work but I haven’t tested it – N x
HAHA! I know!!!
I might try almond meal or perhaps some of the almond meal breads I am making.
Thanks….keep up the great recipes please. They are my ‘go to’ when I need inspiration 🙂
Heather, I’ve successfully substituted a couple scoops of leftover mashed potatoes to replace the bread when I needed to avoid grain. I know, weird, but this substitute worked well and lightened the meatballs so they weren’t heavy lumps. I once used dried mashed potato flakes when I was desperate and I think I liked those even better (hydrated with the onion juice).
I like to make a big a batch and freeze the meatballs raw. Put them on a cookie sheet in the the freezer for about 20 min then you can transfer to freezer bags. On busy weekdays I toss a bunch of meatballs in the oven, put veggies & pasta on while I make the gravy. Dinner under 30 minutes! Thanks for the great recipe!
Great idea Nancy!