Homemade Ikea Meatballs (Print Version)
Tender Swedish-style meatballs of beef and pork, browned and simmered in a creamy mustard gravy.
# What You Need:
→ Meatballs
01 - 8.8 oz ground beef
02 - 8.8 oz ground pork
03 - 1 small yellow onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1/4 cup whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon ground black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon freshly grated nutmeg
12 - 2 tablespoons unsalted butter (for frying)
13 - 2 tablespoons vegetable oil (for frying)
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Kosher salt, to taste
21 - Black pepper, to taste
# Directions:
01 - Combine breadcrumbs and milk in a large bowl and let stand for 5 minutes to hydrate.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the bowl. Mix by hand just until ingredients are incorporated; take care not to overwork the mixture.
03 - Roll the mixture into small, walnut-sized balls, approximately 1.25 inches in diameter.
04 - In a large skillet over medium heat, add butter and vegetable oil. Working in batches, fry meatballs for about 8 minutes, turning as needed until evenly browned. Remove from skillet and set aside.
05 - Melt butter in the same skillet over medium heat. Sprinkle in flour and whisk for one minute until a roux forms.
06 - Gradually pour in stock while whisking to blend, then add heavy cream, soy sauce, and Dijon mustard. Stir and simmer until the sauce thickens, about 5 to 7 minutes.
07 - Return browned meatballs to the skillet, coating them evenly with the sauce. Simmer gently for 5 to 10 minutes until the meatballs are heated through and the sauce is creamy.
08 - Serve meatballs hot, accompanied by mashed potatoes, lingonberry jam, and steamed seasonal vegetables as desired.
# Expert Tips:
01 -
- The allspice and nutmeg give these meatballs a warmth you cant get from frozen ones.
- The cream sauce comes together in the same skillet, so cleanup is almost suspiciously easy.
- They freeze beautifully, meaning future you will be very grateful.
02 -
- Overmixing the meat turns your meatballs into rubbery little hockey pucks, so stop as soon as everything looks combined.
- Soaking the breadcrumbs in milk first is the entire secret to that soft, almost pillowy center.
- Adding the stock slowly to the roux prevents lumps that no amount of whisking can fix later.
03 -
- Fry one tiny test meatball first to check your seasoning before committing the whole batch.
- Using a small cookie scoop keeps every meatball the same size so they cook evenly and look gorgeous on the plate.