This Swedish meatballs recipe features tender, warmly spiced meatballs in a lush cream sauce, for Swedish meatballs that taste just like those served at IKEA, but are made even tastier at home.
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This post is brought to you by DeLallo Foods
I’m a firm believer you can’t have too many meatball recipes. They’re a comfort food favorite and I have several recipes I rotate through, like my classic Italian meatballs, Thai turkey meatballs, and buffalo chicken meatballs. And these Swedish meatballs are another meatball recipe to add to the collection. Strolling through the maze that is Ikea, who hasn’t arrived at the cafรฉ mid-way through the shopping mission and been tempted to take a Swedish meatball break? Well, now you can make IKEA-esque Swedish meatballs at home! I’ve made this meal several times. The velvety cream sauce. The tender, warmly spiced beef and pork Swedish meatballs. The eggy noodles. SO GOOD.
Why You’ll Love This Recipe
- These Swedish meatballs are glazed in a lush creamy gravy sauce and served over egg noodles, for the ultimate comfort food dish
- They can be enjoyed served over buttered egg noodles or with boiled potatoes, making them the perfect easy dinner, or an easy appetizer when served on their own
- These meatballs are full of rich, savory flavor and are so tasty on their own, but this umami-rich cream sauce seals the deal.
Swedish Meatballs Recipe Ingredients
- Ground beefโI use 80/20
- Ground porkโwhen combined with ground beef, it makes for the most flavorful meatball
- Yellow onionโto flavor the meat
- Garlicโfor flavoring the meatballs
- Breadcrumbsโwork as a binder for the meatballs
- Eggโto bind the meatballs and also add moisture
- Milkโto add moisture to the meatballs and help tenderize them
- Allspiceโwarming spices are the signature of Swedish meatballs. While the recipe Ikea shared on the internet didn’t mention spices as an ingredient, looking at the ingredient list of Ikea’s frozen meatballs shows allspice is indeed added. Nutmeg would make a good addition or substitution as well.
- Kosher salt and pepperโalways, for flavor
- Canola or vegetable oilโfor searing the meatballs
- Butterโfor making the roux (which helps thicken the sauce)
- All-purpose flourโfor thickening our sauce
- Beef stock or beef brothโadds savory and umami flavor and the right thickness to our sauce
- Heavy creamโmakes for a rich and creamy sauce (some Swedish meatball recipes use sour cream, which would also work fine)
- Soy sauceโThere’s something special about this sauce that comes from two important ingredients you may not think would be in a Swedish dish: Soy sauce and Dijon mustard. Together they add depth to the creamy sauce, known in culinary circles as umami.
- Dijon mustardโworks umami wonders when mixed with soy sauce
- Fresh parsleyโfor some color and freshness
- DeLallo pappardelle egg pasta noodlesโor other egg noodles, if you can’t find DeLallo brand
Find the complete recipe with measurements below
How to Make This Swedish Meatballs Recipe
This recipe is broken down into three stages: The meatballs, the noodles, and the sauce.
First, let’s talk meatballs…
- Use a combination of ground beef and ground pork. For the most tender bite, these meatballs require a bit of fat to render through them as they cook. In these meatballs, ground beef provides the structure and the fat from the ground pork adds richness. In this recipe, I use 85/15 ground sirloin and good-quality ground pork.
- Finely grate the onion and garlic. So that the meatballs hold together while cooking, avoid big chunks of onion or garlic in the mix that can cause the meatballs to fall apart. Mince these ingredients, or use a grater or a garlic press for best results.
- Dig in, but don’t overwork the meatballs when mixing. Use the best tools you ownโyour hands!โto dig in and mix the meatballs together. Don’t overwork the mixture or they may become tough.
How to Form Swedish Meatballs
- When measuring the meatball mix, use a 1 tablespoon or #40 scoop. For consistent cooking, no matter what size you choose, make the meatballs the same.
- Form the meatballs by lightly tossing them back and forth. Make the meaty spheres bind tighter by tossing the balls back and forth in your hands like a hot potato, lightly compressing them into consistent rounds.
Refrigerate or Freeze Swedish Meatballs Before Cooking
To help the meatballs keep shape, place them on a baking sheet or plate lined with parchment paper and chill before cooking.
Cool in the fridge: Place in the refrigerator for 1 hour.
Chill in the freezer: Speed up the process by placing the meatballs in the freezer for 15 minutes. Or, freeze overnight then place the meatballs in a freezer bag and freeze for up to 3 months.
How to Cook Swedish Meatballs
Cooked over medium-high heat, these meatballs brown quickly, and when following these tips, they won’t burn.
- Brown in batches in a large cast iron skillet or large skillet (nonstick is best) with oil. Even though the meatballs release their own fat, a skiff of oil on the non-stick surface keeps the meatballs from sticking to the pan while still building up a flavorful fond (all the crispy bits). Brown the meatballs in batches so the outsides crisp instead of steam.
- Shake the pan to keep the balls round and rolling. These meatballs go quickly from bronzed to charcoal brown if they aren’t kept in motion. They’ll also flatten out on the cooked sides so they’re no longer round. To avoid this, sear the meatballs undisturbed for 45-60 seconds then shake the pan to toss them to the other sides. Tongs, a large spoon, or chopsticks also help to keep them turning.
- Brown on the stove and finish in the oven. It only takes about 5 minutes per batch to brown. Finish cooking in a 375ยฐF oven for about 25 minutes or until the internal temperature reaches 160ยฐF.
What to Serve With Swedish Meatballs: Golden Egg Noodles
Ikea Swedish meatballs are served with boiled red potatoes or mashed potatoes, but my favorite way to eat them is slathered in sauce over thick pappardelle egg pasta noodles.
A starchy side is where the comfort comes into this meatball dish, and nothing’s more comforting than wide, egg pasta pappardelle noodles that welcome this delicious, creamy sauce.
DeLallo’s pappardelle has become my favorite egg noodle. Made in Northern Italy with the finest durum wheat, DeLallo pappardelle pasta is kneaded with six egg yolks per kilo for a superior golden color and extruded with traditional bronze dies. This process creates a noodle with a chewy bite and texture for the sauce to stick to.
Pappardelle noodles are wider than most noodles and then cut into long strips. DeLallo’s egg noodles are folded into nests before drying, making them easy to portion and cook.
How to Cook Egg Noodles
- Cook in salted water until al dentรฉ. Like most pasta, wide-cut pappardelle egg noodles are best when cooked in generously salted boiling water. These noodles take 9 minutes to cook until tender.
- Drain but don’t rinse the noodles. Shake the water from the noodles before adding them back to the pot. Rinsing the noodles removes all the starch so the sauce won’t stick.
How to Make Buttered Egg Noodles
You could serve these pappardelle egg noodles naked, but adding a bit of butter, kosher salt, and freshly ground black pepper with a sprinkling of fresh parsley makes this meal even better.
- Season the noodles right after cooking. Add the drained noodles back to the warm pot and place them on the burner with the heat turned off. Add the butter, salt, pepper, and parsley, stir, and cover with a lid to keep warm.
How to Make Swedish Meatball Sauce
Like most sauces, this creamy sauce starts with a butter and flour roux.
- Melt the butter and whisk in the butter. Continue whisking the butter and flour mixture until the flour turns golden and smells nutty.
- Add the beef stock and cook to thicken. The sauce will take 3-4 minutes to thicken while continuing to whisk while bubbling.
- Add the cream off the heat. Another layer of thickening power comes from the addition of cream. So the sauce doesn’t break, be sure to add the cream to the gravy with the heat turned off.
- Sauce and serve. Remove the skillet with the meatballs from the oven and add the sauce. Toss the meatballs In the sauce, picking up the fond and extra cooking liquid the meatballs may have released. All those bits are flavor!Sprinkle with minced parsley and serve as is, or serve as a main meal over the buttered noodles.
FAQ and Recipe Tips
- What makes a Swedish meatball different? Swedish meatballs are usually smaller than Italian meatballs and are served in a creamy gravy, versus a red sauce.
- What is typically served with Swedish meatballs? Swedish meatballs are typically served with mashed potatoes and lingonberry jam.
- What is the difference between stroganoff and Swedish meatball sauce? Both sauces are creamy, but stroganoff sauce is made with mushrooms and there are no mushrooms in Swedish meatball sauce.
- Double the sauce if you’re feeling fancy. My husband’s favorite part of any dish is the sauce, and he’s always asking for extra. If you’re like him, this sauce recipe quickly makes more by doubling the ingredients in the same proportions.
Storage
These Swedish meatballs will keep stored in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers (though I wouldn’t recommend freezing the meatballs in the pasta), for up to 3 months.
What to Serve With Swedish Meatballs
- The BEST Mashed Potatoes
- Boiled Potatoes with Butter and Parsley
- 5-Ingredient Stovetop Creamed Spinach
- Easy Glazed Carrots
- Pan Roasted Brussels Sprouts with Pancetta
- Easy Green Beans with Browned Butter Almondine
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Swedish Meatballs Recipe (Just Like Ikea!)
Ingredients
For the Meatballs
- 1 pound ground beef
- ยพ pound ground pork
- 1 cup finely chopped yellow onion
- 2 cloves garlic , pressed or finely minced
- ยพ cup plain dried breadcrumbs
- 1 egg
- ยผ cup milk
- 1 teaspoon kosher salt
- ยฝ teaspoon allspice
- ยฝ teaspoon freshly ground black pepper
- 2 tablespoons canola oil
For the Swedish Cream Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 โ cup beef stock
- โ cup heavy cream
- 3 teaspoons soy sauce
- 1 teaspoon Dijon mustard
For the Pasta Noodles
- 1 8.8 ounce DeLallo Pappardelle Egg Pasta
- 2 tablespoons butter
- 1 tablespoon minced fresh parsley
- ยฝ teaspoon kosher salt
- ยฝ teaspoon freshly ground black pepper
Instructions
- In a large bowl, use your fingers to mix the ground beef and ground pork with with the chopped onion, garlic, bread crumbs, egg, milk, allspice, kosher salt and black pepper until combined.
- Use a 1 tablespoon measuring spoon or #40 scoop to portion out the meatball mix. Lightly toss the meatball between the palms of your hand to form small, round balls. Place on a platter or baking sheet and repeat with the remaining mixture. Cover and refrigerate for 1 hour to help them hold their shape while cooking.
- Preheat the oven to 375ยฐF and remove the meatballs from the refrigerator.
- Heat the canola oil in a large cast iron or non-stick skillet over medium high heat. Add half of the meatballs and fry for 1-2 minutes. Shake the pan so the meatballs turn and cook, repeating until they are lightly browned on all sides, a total of about 5 minutes. Transfer to a platter and repeat with the remaining meatballs. Add all of the meatballs back to the skillet and bake in the oven for 20-25 minutes or until the meatballs are cooked through with an internal temperature of 160ยฐF.
- While the meatballs are baking, make the Swedish cream sauce and prepare the noodles.
- To make the noodles, bring a large pot of water to a boil, season with kosher salt, and add the pappardelle pasta. Cook for 9 minutes, drain, and return the noodles to the pot (off the heat) with the butter, parsley, kosher salt, freshly ground black pepper. Stir, then cover with a lid until ready to serve.
- To make the creamy sauce, melt the butter in a medium saucepan or high-sided skillet over medium heat. Whisk in the flour and cook for 1 minute or until it is lightly browned. Add the beef stock and whisk until smooth. Cook until the sauce thickens, about 3-4 minutes. Reduce the heat and stir in the cream, soy sauce and Dijon mustard and simmer for another 1-2 minutes. Taste for seasoning. If the sauce seems too thick, add more beef stock 1-2 tablespoons at a time.
- Pour the sauce into the pan with the meatballs and stir to combine. Serve over the warm noodles and enjoy.
Notes
Nutrition
More Easy Dinner Ideas
- Baked Sausage and Cheese Rigatoni
- Gnocchi With Pomodoro Sauce
- Baked Turkey Meatballs with Creamy Polenta and Marinara
- Beef Bourguignon
- Chicken Piccata Pasta
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This recipe is sponsored by DeLallo Foods. As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.
Martin
Swedish reader here. These meatballs look delicious! Ikea is in no way a reference for meatballs in Sweden, quite the oppisite. But their base recipe looks legit.
Although not a traditional pairing, Swedish meatballs do go very well with pasta, but we usually don’t serve that combination with the brown sauce, it is for boiled potatoes or mash.
But most important: you need lingonberries for Swedish meatballs! Lingonberry jam, or raw lingonberries if you feel adventurous. Mix a couple of tablespoons in the sauce, and also serve with lingonberries or lingonberry jam. Most people also serve with some variant of “pressgurka”, a type of pickles. Again, this is mainly for potatoes/mash, and might not go as well with pasta.
Hayley
Hi Martin! Thank you, and thank you for the tip about the ligonberries! We will definitely try these with some of that jam on the side next time we make them, and boiled potatoes tooโsounds delish! :)
Dorie
I would like to make this over the weekend. Is it possible to use half and half instead of heavy cream for the sauce?
Yes Dorie, you can use half and half. The gravy may not be as thick but it will still taste good.
Patti B
I made this recipe for 6 very fussy family members, 4 adults and 2 large appetite eaters children.
A few changes, I used a 12 ounce pack ground pork but did not change other ingredients. I used a small food processor to mince onion and garlic. I had 42 meatballs.
I initially made a double batch of the recipe to make the sauce but I knew the small amount left in the beef broth and heavy cream would be thrown away, I made a third batch.
I used 2 packages of pasta for 16 ounces. I could not find this brand of pasta but a egg based fettuccine to use.
There were a few meatballs left after dinner as well as pasta and even sauce to make a yummy leftover lunch for 2.
My family said this is a keeper.
I’m so glad to hear your family enjoyed it Patti! And great idea to do some batch cooking and make extra for later.
Jonas
I wouldn’t put “best” and Ikea together when it comes to Swedish meatballs. There are many variants, and don’t be afraid to over-mix. That’s what you want, a well mixed, smooth paste. The mince should be fine ground and really cold when mixing. Never add raw onion, braise or fry until golden otherwise it won’t incorporate and will separate.
Thanks for the note Jonas. Grating the onion helps hold the meatballs together, and you’re right, never over mix.
Patti
The meatballs are so delicious, perfect with the noodles and delicious sauce.
So glad you enjoyed them mama!
Brook
These sound great. I plan to make them. How many mearballs does this recipe make?
Brook, using a rounded tablespoon or #40 scoop I made 35 meatballs from this recipe. Enjoy!