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.)

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

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.

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

These IKEA Swedish Meatballs are a copycat recipe of the famous restaurant cafeteria favorite. Tender, juicy, and smothered in creamy gravy!

Course Main

Cuisine Swedish

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 16 meatballs

Calories 191cal

Author Donna Elick

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

Notes

Make-Ahead Tips: Meatballs can be shaped up to 24 hours in advance. Keep covered in the refrigerator until ready to cook.

Storage: Store cooked meatballs and sauce separately in airtight containers in the fridge for up to 3 days.

Freezing: Freeze cooked meatballs without sauce for up to 3 months. Thaw overnight in the refrigerator before reheating in sauce.

Reheating: Gently reheat meatballs in sauce on the stovetop over medium-low heat until warmed through. Add a splash of broth or cream if sauce thickens too much.

Nutrition

Serving: 1meatball | Calories: 191cal | Carbohydrates: 7g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 196mg | Sugar: 1g | Fiber: 1g | Calcium: 34mg | Iron: 1mg

Originally published May 2020, updated and republished October 2025

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