Swedish Meatballs (Homemade Ikea-style Juicy Meatballs in Creamy Gravy) Recipe
This classic Swedish Meatballs recipe features juicy, tender meatballs made from a mix of ground beef and pork, soaked in grated onion for extra softness, and simmered in a rich, creamy gravy with a hint of nutmeg and allspice. Perfect served over mashed potatoes or cauliflower mash, and ideal for recreating that iconic Ikea meatball experience at home.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 25-30 meatballs (serves 5)
- Category: Mains
- Method: Frying
- Cuisine: Swedish
Ingredients
Meatballs
- 2 slices white sandwich bread, crusts removed, chopped into small cubes
- 1 small onion (brown, white, or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) or substitute with more beef
- 1 egg
- 1/4 tsp ground nutmeg, preferably freshly grated
- 1/4 tsp allspice powder
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
Gravy
- 40g / 3 tbsp unsalted butter
- 3 tbsp flour
- 2 cups beef broth/stock (salt reduced) or substitute with chicken broth
- 1/2 cup heavy/thickened cream
Instructions
- Prepare the onion and bread: Grate the onion using a standard box grater. Scrape the grated onion and the juices into a bowl. Add the cubed bread to the bowl and mix well so the onion juice makes the bread soggy. If the mixture isn’t soggy enough, add a small splash of milk. Set aside to soak for 1 minute.
- Make the meatball mixture: Add the ground beef, ground pork, egg, ground nutmeg, allspice powder, black pepper, and salt to the soaked bread and onion mixture. Mix everything well to combine thoroughly without overworking the meat.
- Shape the meatballs: Using a heaped tablespoon or an ice cream scooper, measure out the mixture onto a work surface to form approximately 25-30 meatballs. Roll each portion gently into a ball shape with your hands.
- Brown the meatballs: Heat 1 tablespoon of oil in a skillet over medium-high heat. Add half the meatballs and brown them on all sides for about 3 minutes; they will still be raw inside. Remove them onto a plate. Repeat with the remaining meatballs. If there is excess oil in the skillet after browning, pour it off and discard. Reduce the heat to medium.
- Prepare the gravy base: Add the butter to the skillet and melt it. Stir in the flour and cook for 1 minute, stirring continuously to form a roux.
- Add the broth: Gradually add the beef broth in small increments (start with about 1/4 cup), stirring constantly to avoid lumps. After the initial thickening, continue adding the rest of the broth gradually, whisking if necessary to keep the gravy smooth.
- Simmer meatballs in gravy: When the gravy begins to simmer, add the browned meatballs along with any juices that collected on the plate. Increase the heat slightly to maintain a rapid simmer. Cook for 8-10 minutes until the gravy thickens into a thin sauce and the meatballs are cooked through, stirring occasionally.
- Finish the gravy: Add the cream and simmer for an additional 2 minutes to incorporate and thicken the sauce further. Remove from heat.
- Serve: Serve the Swedish meatballs with the creamy gravy over mashed potatoes or cauliflower mash for a low-carb option. For an authentic touch, add a dollop of lingonberry jam on the side.
Notes
- Use plain white sandwich bread for the best texture. Wholemeal bread works as well, but avoid breads with grains or seeds as these can affect the meatball texture.
- The traditional mix of pork and beef adds to the authentic flavor and softness, but you can use all beef or all pork. Chicken or turkey mince work as alternatives too.
- Allspice gives a distinctive warm scent similar to cloves. If unavailable, substitute with mixed spice or equal parts nutmeg, cinnamon, and cloves.
- Most recipes use cream for the gravy, but sour cream or yogurt can be used for a tangy flavor. Using lower fat cream or yogurt might require a longer simmer to thicken the gravy.
- Nutrition estimates include all meatballs and gravy but do not account for any discarded fat from cooking.
