IKEA SWEDISH MEATBALLS COPYCAT RECIPE

5 stars from 5 reviews

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

Author: Donna Elick

Servings: meatballs

Prep Time5

Cook Time40

Chill Time2

Total Time2 45

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