IKEA Swedish Meatballs Recipe
Yield: 8 servings
Perfectly tender meatballs are coated in a creamy, richly flavored gravy. Serve with creamy mashed potatoes or buttery boiled potatoes, plus a spoonful of tart lingonberry preserves.
Ingredients
- 3 tablespoons unsalted butter, divided
- 1 cup finely minced onion
- 1 pound lean ground beef
- 1 pound ground pork
- 2 large eggs, lightly beaten
- 3 tablespoons soy sauce, divided
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sugar
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- 1¼ cup breadcrumbs
- ½ cup milk
- ¼ cup all-purpose flour
- 2 cups low-sodium chicken stock
- ¼ cup full-fat sour cream
- 1 teaspoon Worcestershire sauce
- chopped fresh parsley, optional garnish
- lingonberry jam, optional side
Instructions
- In a large skillet with tall sides, over medium/medium-low heat, melt 1 tablespoon of the butter. Add onion and sauté until completely soft and translucent, stirring regularly, about 8 to 10 minutes. Transfer onion to a plate and spread out the onion to cool completely.
- To a large bowl add beef, pork, eggs, 1 tablespoon of the soy sauce, black pepper, sugar, allspice, nutmeg, and the cooled onions. Mix to combine evenly with a wooden spoon or your hands. You could also use a stand mixer.
- Add breadcrumbs to a medium bowl. Pour milk over the top. Stir to completely combine. Then add to the meat mixture and use your hands to combine everything evenly.
- Portion meat mixture using a 1.5-tablespoon scoop, then roll mixture into balls and transfer to a rimmed baking sheet.
- Using the same large skillet (no need to wash it, just wipe it out with a paper towel), place it over medium to medium-low heat. Add 1 tablespoon of the butter. Working in 2 batches and adding the remaining tablespoon of the butter between batches, brown meatballs on all sides, about 8-10 minutes per batch. Transfer meatballs to a platter or sheet pan.
- Drain all but 2 tablespoons of drippings from skillet. If there are any especially dark (black) pieces left in the skillet, remove them. Otherwise, keep as much of that good flavoring as possible in the skillet. If you are left with less than 2 tablespoons of drippings, add some butter to equal that amount. Whisk in flour (a flat whisk works great) until a smooth paste forms, and the paste is lightly browned. Slowly add chicken broth, whisking all the while to break up any lumps. Turn the heat up just a bit, to medium to medium-high. Bring broth to a simmer, whisking often. Add sour cream, Worcestershire, and remaining 2 tablespoons of soy sauce, and whisk to incorporate. Let simmer until sauce is nicely thickened into a gravy.
- Add meatballs to gravy, folding gently to coat. Turn heat down to medium to medium-low, cover skillet, and simmer until meatballs are cooked and everything is nice and hot, about 10 minutes or so. Remove from heat and stir gently to coat meatballs.
- Serve meatballs with creamy mashed potatoes or buttered boiled potatoes, plus a sprinkling of fresh chopped parsley. I also recommend some traditional lingonberry jam on the side!
Notes
Note: If using beef broth, only add half the amount of Worcestershire sauce and soy sauce to the gravy. Then taste test and add more of each if needed.
To store & reheat leftovers: Transfer cooled Swedish meatballs and gravy to an airtight container and refrigerate for up to 4 days. Reheat by gently warming the meatballs in a skillet or saucepan on the stovetop, or in the microwave. If the sauce needs thinning out, add a splash of milk or chicken stock.
Nutrition Information:
Serving: 1 Calories: 668kcal Carbohydrates: 49g Protein: 42g Fat: 32g Saturated Fat: 13g Polyunsaturated Fat: 16g Cholesterol: 169mg Sodium: 940mg Fiber: 3g Sugar: 7g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.