IKEA Swedish Meatballs (Copycat) + Video
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These IKEA Swedish Meatballs bring the world’s most famous furniture-store meal straight into your kitchen. Imagine juicy little meatballs made with beef and pork, baked until tender, then blanketed in a rich, silky cream sauce kissed with Dijon and soy. It’s comfort food that feels indulgent but is surprisingly easy to pull off at home. Serve this Ikea meatball recipe with buttery mashed potatoes or egg noodles and a spoonful of lingonberry jam for that authentic Swedish touch. One bite and you’ll swear you’re back in the IKEA cafeteria (minus the shopping cart).
Table of Contents
WHY YOU’LL LOVE THIS IKEA SWEDISH MEATBALLS RECIPE
- Tender and juicy meatballs made from scratch.
- Creamy, velvety gravy that clings to every bite.
- Perfect for family dinners or entertaining.
- Freezer-friendly for make-ahead meals.
- Just like the restaurant favorite… but better!
IKEA Swedish Meatballs
I mean… what’s the point of even going if you don’t grab the Swedish meatballs at IKEA??? I used to walk right past the flat-packs and lighting aisles just to get my hands on a plate of these little beauties.
But here’s the thing: once I cracked the recipe, I never looked back. These Swedish meatballs are tender, juicy, and that sauce? Lick-the-plate good.
Forget the furniture assembly headache. This is the best part of IKEA, no Allen wrench required.
(And if you’re on a copycat recipe kick, don’t miss our Olive Garden Zuppa Toscana or these buttery Red Lobster Cheddar Bay Biscuits.)
IKEA SWEDISH MEATBALL RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Ground Beef & Pork: The combo keeps the meatballs juicy and flavorful. Using only beef will make them drier.
- Breadcrumbs: Use plain, not seasoned, for this Ikea meatball recipe. Panko works if you want a slightly lighter texture.
- Onion & Garlic: Fresh onion adds sweetness, but mince finely so it blends into the meat. Garlic powder can be substituted if needed.
- Cream Sauce: Heavy cream gives the sauce body and silkiness. Whole milk or half & half will make it lighter, but won’t be as luxurious.
- Soy Sauce: Adds umami depth to IKEA Swedish meatballs sauce, so don’t skip it!
- Dijon Mustard: Balances the richness with a subtle tang. Yellow mustard works in a pinch, but Dijon gives the most authentic flavor.
VARIATIONS
Low-Carb: Swap breadcrumbs with finely ground pork rinds or almond flour.
Spicy Twist: Add a pinch of cayenne or red pepper flakes to the meatball mix.
Cheesy Upgrade: Stir ¼ cup grated parmesan into the meat mixture.
Turkey Meatballs: Use ground turkey instead of beef/pork for a lighter version.
Keto-Friendly: Serve over mashed cauliflower instead of potatoes.
SERVING SUGGESTIONS
- Classic Pairing: Serve with creamy mashed potatoes and a spoonful of lingonberry jam.
- Pasta Night: Toss with buttered egg noodles for a Swedish spin on spaghetti and meatballs.
- Cozy Combo: Add a side of roasted broccoli or green beans for balance.
- Shortcut Side: Pair with store-bought potato cakes for a no-fuss dinner.
- Wine Pairing: A glass of Pinot Noir or Chardonnay brings out the creamy sauce.
SWEDISH MEATBALLS IKEA FAQ
Yes! Chilling helps them hold their shape while cooking. Skipping this step risks crumbling.
Whisk continuously when adding the stock and cream. This prevents lumps and creates that silky gravy.
Lingonberry jam! It tastes similar to cranberry sauce or red currants, with a distinct tart-sweet flavor.
Absolutely, and you’ll need to after making a double or triple batch of this IKEA Swedish meatballs recipe!
Simply roll out the meatballs and place them on a baking sheet that’s been lined with parchment or freezer paper. Put them in the freezer for about an hour, then transfer them to a freezer bag.
Flash freezing prevents meatballs from sticking together, making it easier to thaw just what you need.
You can keep uncooked Swedish meatballs in the freezer for 3 to 4 months, while cooked meatballs will stay good in the freezer for up to a year.
I’ve made a lot of meatballs in my day (seriously… I think I have 30+ meatball recipes on the site!), but these Swedish beauties are special.
The secret isn’t just the beef-pork combo; it’s the sauce science. When butter, flour, and cream emulsify together, they create a silky gravy that hugs every bite.
The soy sauce sneaks in umami while the Dijon balances it with just the right tang.
After testing this Ikea Swedish meatballs recipe over and over, I can honestly say it’s every bit as crave-worthy as the original.
DONNA’S PRO TIPS
- Chill Time Matters: Don’t skip the 2-hour chill! It keeps the meatballs from falling apart.
- Brown First, Bake Second: Searing gives them flavor, while baking finishes them off tender.
- Use a Scoop: A small cookie scoop makes shaping easier and keeps the meatballs uniform.
- Don’t Overmix: Gently combine ingredients. Overworked meat = tough meatballs.
- Serve with Jam: Lingonberry jam is traditional, but cranberry sauce makes a great substitute.
- Freeze Smart: Freeze IKEA Swedish meatballs cooked but without sauce, then reheat gently in sauce for the best texture.
TOOLS NEEDED
- Large Mixing Bowl: For combining the meatball mixture.
- Skillet: For browning meatballs and making sauce.
- Oven-Safe Dish: To finish baking the meatballs.
- Whisk: Essential for lump-free sauce.
- Baking Sheet: For easy transfer to the oven.
Enjoy!
With love, from our simple kitchen to yours.
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IKEA SWEDISH MEATBALLS COPYCAT RECIPE
Ingredients
For the Meatballs:
- 1 pound lean ground beef, I use 88% lean
- 1/2 pound ground pork
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 1 clove garlic, minced (about 1 teaspoon)
- 1 cup plain breadcrumbs, about 3.5 ounces
- 1 large egg
- 5 tablespoons whole milk
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
For the Sauce:
- 1 teaspoon oil, vegetable or canola
- 3 tablespoons unsalted butter, 1.4 ounces
- 3 tablespoons all-purpose flour, 1.4 ounces
- 5 ounces vegetable stock, about 2/3 cup
- 2/3 cup beef stock, 5 ounces
- 2/3 cup heavy cream, 5 ounces
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
Instructions
- Mix the Meatball Base: In a large mixing bowl, combine 1 pound lean ground beef and 1/2 pound ground pork. Use clean hands or a fork to gently break up any lumps.
- Add Flavor: Stir in 1 small yellow onion, 1 clove garlic, 1 cup plain breadcrumbs, and 1 large egg until just combined. Pour in 5 tablespoons whole milk, then season with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper. Mix until uniform, but don’t overwork the meat.
- Shape and Chill: Roll mixture into small round meatballs (about 1 inch). Place on a plate, cover, and refrigerate for 2 hours to firm up.
- Brown the Meatballs: Preheat oven to 350°F. Heat 1 teaspoon oil in a large skillet over medium heat. When hot, add meatballs in batches and brown on all sides, about 5–7 minutes total.
- Bake Until Tender: Transfer browned meatballs to an oven-safe dish, cover, and bake for 30 minutes, or until cooked through (165°F internal temperature).
- Make the Sauce: Melt 3 tablespoons unsalted butter in the same skillet used for the meatballs. Whisk in 3 tablespoons all-purpose flour and cook for 2 minutes, stirring constantly, until golden and nutty. Slowly whisk in 5 ounces vegetable stock and 2/3 cup beef stock, followed by 2/3 cup heavy cream, 2 teaspoons soy sauce, and 1 teaspoon Dijon mustard. Bring to a simmer and cook until thickened, about 5 minutes.
- Serve: Spoon sauce generously over the meatballs. Pair with mashed potatoes, buttered noodles, or lingonberry jam for the classic IKEA experience.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2020, updated and republished October 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I don’t like the measurements. How much is 1.4 ounces of butter.?
1 1/2 ounces of butter is 3 Tablespoons of butter.
Not familiar with double cream….is there a substitute?
Double cream would be Extra Heavy Whipping Cream, here in the US.
I love love LOVE Ikea meatballs, and am so excited that I am able to make them at home. They taste amazing, and exactly like the original.
Can the meatballs be frozen? And can they be frozen with the sauce as well?
I love Ikea meatballs too! However, what adjustments are there to use ground turkey instead?
Hi Audrey!
It should be the same. I hope this helps!
TSRI Team Member,
Devlyn
Made these IKEA Swedish Meatballs using Donna and Chad’s recipe from The Slow Roasted Italian website, and they turned out absolutely divine! A five-star meal at home.
Hi Brianna!
We’re so glad you enjoyed!
TSRI Team Member,
Devlyn
Donna’s Swedish Meatballs recipe is a winner! I added a pinch of nutmeg for extra flavor, and it turned out amazing. So close to the restaurant version!
Hi Casey!
We’re so glad you enjoyed!!
TSRI Team Member,
Devlyn
I’m a beginner in the kitchen, but Donna and Chad’s recipe for these Swedish Meatballs was so easy to follow. They tasted even better than the restaurant version!
Hi Joseph!
We’re so glad you enjoyed the recipe!!
TSRI Team Member,
Devlyn
when i see breadcrumbs in recipes i dont know whether they are fresh or dry. what is general rule if it doesnt specify? im leaning towards dry. but could you give me def answer. thanks
Hi TRM!
General rule is dry in my opinion! I hope this helps.
TSRI Team Member,
Devlyn