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…..
Have you made these at all in a slow cooker? I am wondering if the sauce ratios change?
Hi Jamy! My recipe won’t work in a slow cooker because the liquid needs to reduce down to intensify to make the gravy flavour 🙂 Sorry to disappoint!
bummer…I thinking I am going to try to make these this weekend then since i will have a bit more time…I also love the tang, so going to add a bit of greek yogurt at the end.
Gosh. I love meatballs so much..i think im gonna try your recipe..thank you so much for sharing ??
Hope you do, they’re pretty yum if I say so myself! 🙂
hello again I love your recipies and especially your videos!!! so helpful, but when I was looking on your cite for your meatballs the title was beef and veal but the recipie call for pork just thought I would let you know thanks again diana from toronto
How odd! Thanks for letting me know Diana, I will look into it. I’m glad you are enjoying my recipes, thank you for your lovely message! N x
Could the Swedish Meatballs taste as good as they look on Nagi’s website and could they be as delicious as the other Nagi recipes we have tried? The answer to both questions is the same: absolutely YES. What’s next?
Lyn and David
HIGH FIVE!!! I’m so so glad you enjoyed these, and I’m especially happy that you said that they taste as good as they look! One of my personal all-time gripes (petty as this is) is food that looks beautiful in photos but the recipe is blah 🙂 Because I’ve been caught out too often! So I’m especially thankful for your feedback. Happy weekend Lyn and David! N xx
I challenge you to make Königsberger Klopse!
I found this recipe (http://www.sbs.com.au/food/recipes/koenigsberg-meatballs-konigsberger-klopse) quite accurate although in my family, the meatballs have to be drowned in sauce and are served with rice (coz it soaks up the sauce so well).
Very curious on your take on this german classic.
Woah! I have to say, that looks amazing. The sauce is so interesting! I will definitely give it a go!
Yay, that would be so cool!
No disrespect to other meatballs, but i feel that my favorite kind is sadly neglected.
My mother used to make these and I loved them. My dad, not so much. He didn’t like minced anything. Every time I see Swedish meatballs I remember the argument my mother would have when she wanted to make them. She always won.
Your meatballs are beautiful!
Awwww! Love hearing that Maureen!! PS Do you always win too? 😉
Made this last night with sour cream, it was mmmm.mmmm.mmmm delicious. I added some fresh beans and mushrooms to the gravy and served it on noodles. Will be a keeper in our place!
Thanks Nagi
Woo hoo! SO HAPPY to hear that Fiona, thanks for letting me know! N xx
One word : YUMMY !!
Two words: HIGH FIVE! ??
These are simply amazing! We had them for dinner last night and I put the leftovers with the leftover mash and the gravy in the Fridge for tonight… all I have left is the mash and gravy… meatballs have disappered from the container in the fridge so clealry they are just as special cold!
Thanks Nagi fabulous recipe yet again!
Meatball thief alert!!! 🙂 I’m so thrilled to hear that everyone enjoyed this Michele, thanks for letting me know!
Made this tonight! So good! (I did add a bit of grated cheese to the meatballs, so it wasn’t the exact recipe) I’m so glad I found this website, can’t wait to try more meals on here 🙂
Thanks for trying my recipe Sam! So glad you enjoyed it – and thanks for letting me know! N xx
OMG Nagi! You’ve done it again! Swedish meatballs were delish! So fluffy and light. The spicing was really subtle – I’m not into All Spice or nutmeg, but here, it just subtly underlined the whole dish. And the gravy was awesome! I had it with rice and it was FABULOUS!
You tried this already?? Woah! THANK YOU EILEEN! Hearing what readers think means a lot 🙂 I’m glad you liked the amount of spice in it, it really is subtle. N xx
Oh please not on a Friday. I love meatball as much as the next person, but this is not the time to start this meatball marathon. Although I think it’s a great idea….on anyday except Friday.
You see I am Catholic as are zillions of otdar people all over the world. And we won’t be able to participate brcause Friday is fish day.
So please reconsider your pick of the week.
I love your site and read it often.
Hugs and kisses to Dozer and my best to
you.
Don’t worry! We’re doing MONDAY Meatball Mania!!!! 🙂 N xx
Thanks for another great recipe. I worked in Sweden for a couple of years and collected a number of recipes……. but none of them were for meatballs!
The last few days I was there I even bought a Swedish cookery book. It has lots of great recipes, but no meatballs either.
So thanks again, you have filled a gap in my Swedish culinary repertoire.
Whaaaat?? How weird! I wonder if Swedish meatballs aren’t traditional????
Just spoke to a Swedish friend of mine and YES, they are very typical. Unfortunately, as in many parts of the “civilised” world, they are more often bought than made…… but they themselves still consider it as very Swedish and very traditional.
Ahhhh…. ❤️ PS You are a very useful source of information Lincoln! I appreciate it!!! N xx
No problem at all. I have travelled much around Europe, 25 years in a large multinational company, in a “previous life”……. now I am free and can dedicate myself to my true passion FOOD! Both cooking and eating. It is rather a good job that my second hobby is running in the local mountains!
If I can be of help at any time just let me know.
Yumi, love meatballs anytime! Nagi we have winter dish withlots of prasnik to GET Sweetnes, fenol onion, garlic, herbs saute and Gentle Cooking in chicken broth and make chicken little meatballs, dry lightly and add to soup, Bo apetite!. No doubt as YOU say there Are so Many ways YOU can have it. What Are YOU doinG to Dozer-feeding OR TEASSING HIM…
TEASING HIM!!! You know I get a kick out of that!!!
Delicious!!
I highly recommend this. I forgot to buy eggs so didn’t use egg and I only used 500g pork (lean) mince, no beef as I did not want to buy two packets… was delicious!
I used one beef stock pot/cube (knorr) and one veg stock pot/cube in a pint of water.
I don’t like cream but with I was making it for my boyfriend who is lactose free (so used lactose free cream) and probably closer to 1/2 cup of cream. It tasted nice – he loved it, and I didn’t find it too creamy.
I didn’t have parsley or other herbs to hand so did not add this to the sauce.
I served it with roast mini potatoes.
WOW x 1 million! You made this already?? ? Thanks so much Hosanna, it always means a lot to me when people try my recipes and leave feedback – especially so quickly after posting a new one!!! N xx
Yes – it was delicious and I will be making it again very soon. Now to try more of your recipes. Thank you so much.
Oh I never really thought about ball shaped foods and not sure I have ever had a swesish meatball.!. I feel a bit embarrassed to say that but its true. They look great. Why haven’t I had some!
Actually, I don’t think their big here in Australia except at IKEA!!!!
oh my these look and sound wonderful, so wonderful in fact I have made a new folder on Pinterest called “Balls” LOL
OMG I actually burst out into LAUGHTER!!!!!
me too ! 🙂
Okay well these look just fantastic. Perfect for game day! Also, I may have just spent 5 min brainstorming all the ball shaped foods I could think of. You’re right…. there are no bad ones.
PS – On a total sidenote… I stayed up until 2am reading your food photography book Saturday night after a very defeating day of cooking/attempting to photograph. Redid everything yesterday and I felt so much better about everything so thank you thank you thank you. I also bought the book over a year ago soooo it was about time hehe 🙂
I’m so glad you found it helpful Melissa! Just email me if there’s something in particular you’re struggling with or can’t put your finger on 🙂 Sometimes you just need someone to say – “hey, up the contrast”, or “there’s too much light, move the bounce card AWAY from the food”, or whatever! 🙂 N xx
I might just take you up on that! Thanks, Nagi 🙂 Decided to visit my family this weekend to do my cooking & their only photo advice was “turn on all the kitchen lights!” Definitely not so helpful.
Ball shaped foods are the best (tee hee) youre not wrong! These look seriously delicious Nagi x
I grin like a 5 yo every time someone writes in about ball shaped foods….
I’m so excited to try this recipe. True story……Was traveling from USA to Sweden in the 80’s with my son’s basketball team. We stayed in homes of Swedish basketball players. One evening my host served Swedish Meatballs and I asked for the recipe. She got all embarrassed and said “I bought these frozen at the market”. They were so yummy and I was so bummed not to get a recipe from her. Always love your recipes so I’m sure this will be a big hit. Thanks Nagi.
Ohhhh! She shouldn’t have felt bad, I can imagine that swedish meatballs in SWEDEN are much better than what we can get here! I do hope you try this, I really think it’s SO delish! N x