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…..
Is it much to say that you have been an inspiration? I have always been fed by loved ones and always known to be ‘hopeless’ in the kitchen! But during this pandemic period I have surprised myself and all around me with my newfound skills!
Your recipes have been a life saviour and many have enjoyed all that I have whipped up! Last night’s meatballs were wiped clean! Having my guest ask for 3 servings in a row (growing teenager) and others with eye popping reactions have been most gratifying. Thanks Nagi for all the wonderful dishes, the tips you share (love your recipe notes) and your videos are all at the right speed which makes following them so easy. You have made cooking so much less intimidating and so enjoyable! Keep posting your recipes!
Hit with whole family!
Truly like your email content (including updates on dozers life!) and almost all of your recipes have been a hit with the whole family. We all enjoyed the swedish meatballs – Delish, and easy to make!!!
Thanks Nagi for sharing and taking away the pain of following the arrows around the well known Swedish furniture store.
Have made this several times and have also frozen batches pre mixed and flattened in 2l Ikea food bags…woo hoo!
Never changed a single aspect of this recipe and every time I serve it people are like ‘Posh Ikea Meatballs’
Thanks Nagi for doing what you do so well 🙂
Made this tonight. I always hate it wgen people review a recipe that they have substantially changed – makes it difficult to take the review seriously.
On that basis I say upfront I used pork and veal mince, which does substantially change the flavour.
Now for the good part – it was dead set tasty. Pork and veal combo made the texture softer and more moist than beef. I add extra nutmeg and allspice because Veal requires additional flavour.
The gravy was VERY yummy – just like stroganoff. I served them on a bed of potato and celeriac mash.
Thanks Nagi!
I had never made Swedish meatballs before, but had always wanted to try. I’m glad I did. Nagi, your recipe was sooo delicious! A definite 👍🏼 from hubby. I’m glad I made an extra batch for next time. The gravy was a winner too. I consulted my Swedish friend who insisted that thickened cream was the go, not sour cream. It was so good, I drank the leftover sauce. Was that wrong??? 😋
Made this for supper tonight and it was fabulous!! Recipe was easy to follow and for 2 people this is enough for dinner two nights. Awesome!!
Hi there Nagi, we love your recipes and this one is fabulous but we never seem to make the meatballs bind properly. I suspect my husband is a bit heavy handed lol. Same with burger rissoles.Any suggestions?
Once again, your recipe was spot on. Just had my own little Ikea dining experience without the queuing and crowds. #ja!
And homemade is far better anyway Louise!! 👌 N x
Can you freeze these in the gravy and then thaw and reheat the whole thing?
Hi Julie, I imagine that will work fine! N x
Can’t believe I have found this recipe. My main reason for going to Ikea was to have meatballs and mash and also use to buy a big bag and the gravy mix on way out the door. Delicious
Made these last night and they are yet another winner, you certainly know your trade madam.
You are always my first go-to when looking for a recipe idea.
I’m going to make them next week for my Turkish mate and his Swedish fiancé.
Given I was born in Ireland and my wife is a 5th generation Aussie, and we are doing a recipe by a Japanese born Australian , I think that pretty much sums up one of the best things about this country.
Good on you Nagi.
These were delicious. Can’t wait to make them again. The All Spice and Nutmeg tasted wonderful in this recipe.
I knew I would regret making this and I definitely do….this was ridiculously good, used all beef and just amazing. Served with mash and veg and was the best comfort food in ISO Melbourne you could ask for thank you!!!! We do have leftovers though so just curious on the best way to store this, can I freeze?? Thinking of having it with pasta if it keeps. Thanking you!!
SOOO good!! The whole family loved this recipe. Will be making again and again. I just threw the bread and onions in a food processor together for faster prep. We didn’t have ground pork so I used all beef. The meatballs were still super tender and delish.
My first time every making these & I did surprisingly well!!! Thank you so much my family LOVED it!! As did I!! 💕
Delicious!!! Family comments (well those I could understand while they were hoovering this up) included mmmmmmm, yummmm and the ultimate comfort food!! Thanks Nagi 🥰
Amazing!! I chopped and put the onion in the food processor as suggested from one of the comments. I need to freeze the balls ( because they don’t look like they are sticking much together) while preparing mashed potato. My picky eater husband devoured it. I can’t wait to make it again. Thank you Nagi!!
Wow, 4 days later and I’m still thinking about these Swedish meatballs! I made it with Truffle Mash and tenderstem Broccoli and it was SUPER delicious. I’ve tried so many of your recipes, Nagi, and they never disappoint! Amazing!
I love these meatballs, over the years I have become a bit lazy and found it works well to place all the meatballs on baking paper and cook in the oven, then I roll them around in butter in the frypan to brown them.
Delicious!!! Just like everything on your site! Tasted just like the real thing, so easy & tasty!! Thank you!!
Wow! These were so good, I made a double batch and took dinner over to my folks. We had them with garlic mashed potato, green beans and a salad. That sauce is a winner. My brother told me to give the recipe to mum so she can make them for him again.