Ikea’s Swedish Meatballs

When the pandemic hit and people couldn’t go to Ikea for their Swedish meatball fix, Ikea generously posted their recipe for everyone. Granted, it’s not 100% the same, and the sauce is secret–so they posted a similar sauce. But it’s great. I generally ended up doubling the sauce and making a few other slight adjustments, so here’s the final recipe. Of course you should serve with lingonberries if you can find any (it’s hard), but I have served it with cranberry sauce or I think even raspberry jam once.

If you’re making this gluten free, I did try it once using crushed tortilla chips instead of breadcrumbs. Haha, I’ll never do that again. It ended up tasting like oily chips. So you could use gluten free breadcrumbs, cornstarch instead of flour, and gluten free soy sauce. I may even try using crushed up Rice Chex instead of breadcrumbs. We’ll see.

Ikea Swedish Meatballs

  • Servings: 4
  • Difficulty: medium-hard
  • Print


Adapted from Ikea’s officially released recipe.

Ingredients

Meatballs

  • 1 lb. Ground Beef
  • 1/2 lb. Ground Pork
  • 1 small Onion, finely chopped
  • 1 clove Garlic (about 1/2 tsp. minced)
  • 100 g. Breadcrumbs (or gluten free breadcrumbs)
  • 1 Egg
  • 5 Tbsp. Milk
  • Generous Salt and Pepper

Cream Sauce (doubled from original, with some modifications)

  • Dash of Oil
  • 6 Tbsp. Butter
  • 2/3 c. Flour (or 1/3 c. cornstarch)
  • 2 1/2 c. Beef Broth
  • 2 c. Cream
  • 1 Tbsp. + Soy Sauce (or gluten free soy sauce/tamari)
  • 2 tsp. Dijon Mustard

Directions

In a large bowl, combine beef and pork, and break up any lumps with your hands. Add onion, garlic, breadcrumbs, and egg, then mix well. Add milk and season well with salt and pepper. Shape mixture into small balls, and place on a covered plate in the fridge for 2 hours (this will help them hold their shape while cooking). In a frying pan, heat oil on medium heat, then add meatballs and brown on all sides. When browned, add to a pan and cover. Bake at 350 for 30 minutes.
For cream sauce: Melt butter and whisk in flour or cornstarch, stirring for 2 minutes. Add stock and continue to stir. Add remaining ingredients and bring to a simmer, allowing sauce to thicken. Serve over mashed potatoes with lingonberry (or other berry) sauce.


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