Homemade Ikea Meatballs (Print Version)
Tender beef and pork meatballs in a creamy gravy, served with mashed potatoes and lingonberry jam.
# What You'll Need:
→ Meatball Mixture
01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1.4 oz breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
→ For Frying
12 - 2 tablespoons unsalted butter
13 - 2 tablespoons vegetable oil
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt and freshly ground black pepper, to taste
# Step-by-Step Guide:
01 - In a large bowl, combine breadcrumbs and milk. Allow to stand for about 5 minutes until breadcrumbs are softened.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the soaked breadcrumbs. Gently mix until just combined, taking care not to overwork the mixture.
03 - Shape the mixture into balls roughly the size of walnuts, approximately 1 1/4 inches in diameter.
04 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. Fry the meatballs in batches until they are browned on all sides, about 8 minutes per batch. Remove meatballs from the skillet and set aside.
05 - In the same skillet, melt unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly.
06 - Gradually pour in beef or vegetable stock while whisking to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer until the sauce thickens, about 5 to 7 minutes.
07 - Return the browned meatballs to the skillet and gently coat them with the cream sauce. Simmer on low for 5 to 10 minutes, until the meatballs are heated through.
08 - Serve meatballs with the cream sauce while hot, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Suggestions:
01 -
- Shaping the meatballs by hand is surprisingly soothing and yields perfectly tender bites.
- The creamy sauce tastes even richer and more satisfying than anything you'll find at Ikea.
02 -
- Once, I rushed mixing and squeezed the meatballs too tightly—they turned out dense instead of tender.
- Letting the breadcrumbs soak really does wonder for the texture—skipping it makes a huge difference.
03 -
- For even browning, turn the meatballs gently and don’t blast the heat.
- A dash of soy sauce in the sauce will give it wonderful depth without overwhelming the Swedish spirit of the dish.