Description
This Swedish Meatballs recipe is a delightful copycat version of the classic IKEA dish, featuring tender meatballs made from a blend of ground beef and pork, seasoned with warm spices like nutmeg and allspice, and served in a rich, creamy gravy. The meatballs are pan-fried to achieve a perfect golden-brown crust, then simmered in a luscious sauce made from beef broth, butter, flour, cream, Worcestershire sauce, and Dijon mustard. This comforting dish pairs wonderfully with creamy mashed potatoes, rice, or egg noodles, and can be garnished with fresh parsley and lingonberry jam for an authentic Swedish touch.
Ingredients
Scale
Meatballs
- 1 lb ground beef (80/20)
- 1 lb ground pork
- ⅓ cup breadcrumbs (unseasoned or gluten-free)
- 1 large egg (lightly beaten)
- 1 teaspoon garlic powder
- ¼ teaspoon nutmeg (freshly grated preferred)
- ¼ teaspoon allspice
- 2 teaspoons kosher salt
- 1 medium sweet onion (grated)
- 2 tablespoons flat leaf parsley (finely chopped)
Sauce and Cooking
- 2 tablespoons olive oil
- ½ cup unsalted butter (1 stick)
- ¼ cup all-purpose flour
- 2 ½ cups beef broth (more if a thinner gravy is desired)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt (more to taste)
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg (freshly grated)
- ¾ cup heavy cream
- 1 tablespoon flat leaf parsley (finely chopped, for garnish)
Instructions
- Combine Ingredients: In a large mixing bowl, combine the ground beef and pork, breadcrumbs, beaten egg, garlic powder, nutmeg, allspice, kosher salt, grated onion, and chopped parsley. Mix thoroughly using your hands to ensure all ingredients are well incorporated.
- Form Meatballs: Using a cookie scoop, shape the meat mixture into 1.5-inch meatballs. You should get approximately 30-36 meatballs depending on your scoop size.
- Brown Meatballs: Heat 2 tablespoons of olive oil in a large heavy-bottomed pan over medium-high heat. Add half of the meatballs and cook for about 5 minutes, turning to brown all sides. Transfer browned meatballs to a plate and cover with foil. Repeat with the remaining meatballs.
- Prepare Roux: Pour off excess grease from the pan, scraping up the browned bits. Reduce heat to medium-low, add the butter, and let it melt and begin to bubble. Sprinkle in the flour and cook for 1 minute, stirring constantly to form a roux.
- Add Broth and Seasonings: Gradually whisk in the beef broth a little at a time to avoid lumps. Season the sauce with salt, allspice, nutmeg, Worcestershire sauce, and Dijon mustard. Whisk to combine thoroughly.
- Add Cream: Slowly pour in the heavy cream while whisking, bringing the gravy to a gentle simmer over low heat.
- Simmer Meatballs: Return all the meatballs to the pan with the sauce. Simmer on low heat until the gravy thickens and the meatballs are cooked through, about 8-10 minutes. Ensure meatballs reach an internal temperature of 165°F (74°C).
- Garnish: Sprinkle the finished dish with finely chopped flat leaf parsley.
- Serve: Serve the Swedish meatballs over creamy mashed potatoes, rice, or egg noodles. Optionally add a spoonful of lingonberry jam on the side for an authentic Swedish flavor contrast.
Notes
- For gluten-free variation, use gluten-free breadcrumbs and ensure Worcestershire sauce is gluten-free.
- Freshly grated nutmeg and allspice enhance flavor significantly over pre-ground versions.
- If the gravy is too thick, adjust consistency by adding extra beef broth as needed.
- Lingonberry jam is a traditional accompaniment but optional.
- For best flavor, brown meatballs in batches without overcrowding the pan.
- Ensure meatballs reach a safe internal temperature of 165°F (74°C) before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Swedish
Keywords: Swedish meatballs, IKEA meatballs, creamy meatballs, comfort food, ground beef and pork, homemade meatballs, classic Swedish recipe
