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The Best Homemade Ikea Swedish Meatballs

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavour. Savoury, comforting and smothered with a sauce that melts in your mouth. You will quickly agree these are the BEST you have ever had!

Serve these scrumptious vittles over buttered noodles or rice with a Caesar Salad, Fruit Salad and Rolls for dinner to satisfy!

The Best Swedish Meatballs

Swedish meatballs have always been super delectable, and Ikea has made them popular. With this recipe you can make them in the comfort of your own home without the making an adventure to the store. And I dare say they are even better! Super easy to make you’ll be surprised you haven’t made them sooner. So what are you waiting for?!

The secret to these heavenly swedish delights is the unique spices of allspice and nutmeg. And then in the sauce you add worcestershire sauce and dijon mustard for tantalizing flavor. The combination is irresistibly the best meatballs ever!

Swedish Meatball Ingredients

There’s a list of ingredients here, but don’t stress, it’s super simple and totally worth it.

Ground Beef: Regular ground beef
Bread Crumbs: I used Panko
Parsley: Freshly chopped
Allspice and Nutmeg: Trust me, these spices are what make it uniquely delicious.
Onion: Finely chopped
Garlic Powder: Gives flavor without the bulk.
Salt and Pepper To taste.
Egg: The binder for the meatballs
Olive Oil: To brown the meatballs in.
Butter: Creates the perfect flavor while helping the beef brown, you’ll add more for the sauce.
Flour: The thickener.
Beef Broth: Creates the base for the sauce
Heavy Cream: This creates the creamy velvety sauce.
Worcestershire Sauce: Secret ingredient that creates a rich flavor.
Dijon Mustard: Spice

Constructing these Swedish Vittles

These will come together quick and cook in about 30 min total, so dinner is quick.

Mix: In medium sized bowl combine ground beef, panko, parsley, all spicee, nutmeg, onion, garlic powder, salt and pepper and egg. Mix till combined.
Roll: Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 tablespoon butter.
Brown: Add the meatballs and cook turning continuously until brown on each side and cooked through. Transfer to a plate and cover with foil.
Sauce: In the same skillet add 4 Tablespoons butter and flour and whisk till it turns brown. Slowly stir in beef broth and heavy cream. Add the worcestershire sauce and mustard and bring to a simmer till it starts to thicken.
Simmer: Add the meatballs back to the skillet and simmer for another 1-2 minutes. Add salt and pepper to taste.

Tips and Variations

A few ideas to keep in mind for a dinner that’ll tickle the taste buds.

Meat: You can use a combination of beef and pork for this recipe. Using pork add extra fat which will give a moist tender meatball. You can also use ground turkey, chicken or combination of meats.
Spices: The nutmeg and allspice are unique to this swedish dish. Don’t leave them out if you want truly divine fare.
Overmixing: Be Careful to not overmix the meat mixture or it can become tough.
No Bread crumbs: You can get the same result by making a panade (bread and milk mixture) Use two pieces of bread and process till crumbs, add in ¼ cup milk to create a paste. Add the egg and mix. Add to your meat mixture.
Saute: For softer sweeter flavor to your onions saute them first.
Bake: Brown the meatballs in the skillet in oil and butter. Then remove to a baking tray and finish cooking in the oven at 350 degrees F. till done. There shouldn’t be any pink.
Cream: Do not substitute out the heavy cream for half and half, it could separate. You can also cut some of the cream for sour cream for a nice tang to the sauce.

Freezing and Storing

One of the best things about this recipe is I can double it and freeze some for another meal.

Freeze: After cooking the meatballs transfer to a cookie sheet. Make sure they are not touching or they will freeze together. Freeze for 2-4 hours on the cookie sheet, then transfer to an airtight container or freezer bag. These will keep for up to 3 months. To thaw you can cook in the microwave,or oven. I like to partially cook them in the microwave and then finish heating them in the sauce.
Don’t freeze the Sauce: Dairy, especially a sauce with heavy cream can sometimes separate when thawing and turn grainy. I don’t recommend it. Make the rich gravy fresh when ready to serve.
Freezer to Pan: As long as you cook them through you can also freeze these raw and cook them in the pan the same way. They will take longer to cook through however. This is a great way for your meatballs to keep their shape. Frozen will hold up better than fresh. Just be sure to cook till no longer pink.