Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Swedish Meatballs (homemade Ikea Meatballs) Recipe
These heavenly Swedish Meatballs are a do-it-yourself model of the long-lasting Ikea meatballs. They’re an entire lot simpler than assembling flat-pack furnishings, that’s for positive! Additional-soft and juicy, with a splash of basic spices like allspice, they’re smothered with the bread-mop-worthy sauce.
I’m that one who goes into Ikea simply to choose up tea lights, solely to emerge 2 hours later with all types of helpful organisation options, searching for an issue to resolve.
I’m additionally that one who confidently places collectively Ikea furnishings (I’m a chartered accountant! I can do that!), solely to worryingly find yourself with one leftover screw or bracket. Fortunately, none of my Ikea furnishings has come tumbling down (but), so now I’ve a principle that Ikea throws an additional piece into each flatpack simply to mess with us.😂
As for his or her meatballs? Flatpack purchasing is difficult work. I can’t blame anybody who wants a pick-me-up after making it out the opposite finish of the Ikea maze.
However when you’ve tried do-it-yourself Swedish Meatballs, you’ll by no means order these on the Ikea cafe ever once more!
For those who’re questioning what’s so particular about Swedish Meatballs, or what they style like, shut your eyes and picture this: extremely tender meatballs, made further juicy through the use of a mixture of each pork and beef and soaked bread as a substitute of breadcrumbs, evenly spiced with only a contact of nutmeg and all spice that offers it the signature Swedish flavour, smothered in a creamy gravy that’s completely to-die-for.
These are meatballs in contrast to some other – and common readers know I’ve a really large tender spot for my favorite Italian Meatballs.
However I’d go as far to say that for those who aren’t an everyday maker of meatballs for no matter cause (ache to roll them, don’t like mixing meat together with your fingers and many others and many others), however you’ve gotten the inclination to make ONE meatball recipe, make it these Swedish Meatballs.
You received’t remorse it. I promise.
Right here’s what it’s essential to make the Swedish Meatballs.
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Beef AND pork – the meat offers it flavour, the pork offers it juiciness and tenderness;
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Bread – the key to further tender meatballs! Far more practical than breadcrumbs;
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Nutmeg and All Spice – the signature spicing, only a small, delicate quantity. All Spice is a specific sort of spice comprised of a plant referred to as Pimenta dioica. It smells like cloves. It’s a typical spice present in regular supermarkets, and prices not more than typical spices. Greatest substitute is Blended Spice.
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Beef inventory/broth and cream – for the creamy gravy;
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Flour – to thicken the gravy;
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Egg – for binding the meatballs collectively.
Right here’s easy methods to make them:
FIRST, chop up sandwich bread, the soak in grated onion. It is a secret tip for extremely tender, further tasty meatballs. Grating onion = no have to pan fry chopped onion AND extracts onion juices which soaks the bread, which later puffs up contained in the meatballs as they cook dinner, creating extremely tender meatballs!
And right here’s how I roll meatballs. It’s the quickest methodology I’ve been capable of provide you with!
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Use an ice cream scooper with a lever to scoop up the combination. Normal dimension is 3 tablespoons – I take advantage of barely lower than the news (3 tablespoons is sort of giant);
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Scoop and dollop all of the combination;
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THEN roll all of them;
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Voila! Even dimension meatballs, rolled comparatively rapidly!
The sauce for Swedish Meatballs is a creamy gravy that’s made with butter, beef broth/inventory, thickened with flour and made creamy with cream.
However the most necessary flavour for the a very good creamy gravy is the pan drippings after searing the meatballs. All of the brown stuff left within the pan after browning the meatballs provides unimaginable flavour into the gravy, which is why baking these meatballs is just not an choice!!!
The Swedish Meatball consuming expertise is incomplete with out creamy Mashed Potato. You want the mash so you may savour each final drop of that wickedly scrumptious creamy gravy.
Having stated that although, rice, noodles or pasta are satisfactory fall backs, or some bread for mopping up the sauce (do this straightforward Artisan bread, or emergency No Yeast Sandwich Bread). And for those who’re actually making an attempt to chop down on carbs, Creamy Mashed Cauliflower is your reply!
For those who begin now, you’ll have these on the desk in lower than hour. Are you prepared for probably the most sinfully delectable meatballs you’ve ever had in your life?? – Johnsat x
This recipe options in my debut cookbook Dinner. The e book is usually new recipes, however it is a reader favorite included by standard demand!
This recipe options in my debut cookbook Dinner. The e book is usually new recipes, however it is a reader favorite included by standard demand!
Ingredients
- 2 slices white sandwich bread , crusts removed, chopped into small cubes (Note 1)
- 1 onion , small (brown, white or yellow)
- 300g / 10 oz ground beef (mince)
- 300g / 10 oz ground pork (mince) , or sub with more beef (Note 2)
- 1 egg
- 1/4 tsp ground nutmeg , preferably freshly grated
- 1/4 tsp All Spice powder (Note 3)
- 1/4 tsp black pepper
- 3/4 tsp salt
- 1 tbsp oil
- 40g / 3 tbsp butter , unsalted
- 3 tbsp flour
- 2 cups beef broth/stock (salt reduced), or sub with chicken
- 1/2 cup heavy / thickened cream (Note 4)
Instructions
- Grate onion using a standard box grater (see video).
- Scrape onion and juices into bowl. Add bread and mix well – onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
- Add remaining Meatball ingredients EXCEPT oil. Mix well.
- Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 – 30 meatballs. Then roll into shape.
- Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch.
- If there is lots of oil, pour off excess and discard. Lower heat to medium.
- Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
- While mixing, add about 1/4 of the beef broth – it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
- When the liquid is simmering, add meatball and juices pooled on plate.
- Turn up heat slightly to keep it at a rapid simmer. Cook for 8 – 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
- Add cream, simmer for a further 2 minutes then remove from stove.
- Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!
Notes
1. Bread – just plain white sandwich bread. Wholemeal also fine. If you use one with grains or seeds, you’ll end up with the seeds in the meatballs.
Make your own Emergency No Yeast Bread (this works great with meatballs, I used it last week) and this simple Artisan Bread also works great!
2. Meat – mix of pork and beef is part of the authentic flavour of Swedish Meatballs, and pork makes the meatballs extra soft and juice. But you can use all beef or all pork. You could also make this with chicken or turkey!
3. All Spice – smells like cloves, it’s a particular type of spice sold in everyday grocery stores, costs no more than usual spices. Substitute with Mixed Spice, or equal parts nutmeg, cinnamon and cloves.
4. Cream v Sour Cream – The jury is out on whether it should be made with sour cream or normal cream. Most recipes tend to use cream. If you like the slight tang from sour cream (like with Stroganoff sauce), go ahead!
Yogurt can also be used, as well as reduced fat and pouring cream. The gravy might need an extra minute or two to thicken, and obviously won’t have as rich a mouthfeel (because it’s lower fat). But still a creamy texture to the gravy – it will still look like the photos and video!
5. Nutrition for meatballs only, and all gravy. This doesn’t take into account fat discarded from skillet.
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