IKEA Copycat Swedish Meatballs

Recipe:

Ingredient Notes:

• Ground meat. Traditionally, these meatballs are made with a blend of beef and pork. This combination provides the best balance of flavor and juiciness. Alternatively, you can use 100% pork mince for a softer texture.
• Breadcrumbs. These are essential for the right texture and for locking in moisture. As an alternative, you can use stale white bread (like a baguette or eggs) soaked in milk.
• Allspice. This is a “must-have” spice that creates the signature flavor profile of this dish. For an extra touch of warmth, many variations also include a pinch of nutmeg in the meat mixture.
• Stock. You’ll need a rich, flavorful chicken stock or a 50/50 mix of chicken and beef stock. Using plain water is not an option here if you want that deep, savory taste!
• Milk. Milk serves as one of the liquid bases for the sauce. You can omit the milk and replace it with more broth, but in that case, make sure to finish the sauce with a splash of heavy cream for that signature silkiness. In the meatball mix, milk is key for adding that extra touch of moisture.
• Eggs. Use standard medium-sized eggs (around 50-55g without the shell). If preferred, you can substitute whole eggs with egg whites only.
• Flour. All-purpose flour is a mandatory ingredient here, acting as the thickening agent for the sauce.
• Butter. When making sauces, always go for unsalted butter with at least 80% fat content. This is a golden rule for the best flavor.
• Sides. The classic way to serve these is with creamy mashed potatoes and lingonberry sauce. It’s the ultimate combo, and I highly recommend keeping it exactly as it is!

Let’s start cooking!

In a large bowl, combine the ground meat, minced garlic, lightly beaten eggs, breadcrumbs, milk, and spices.

Mix until smooth.

Form the mixture into meatballs about the size of a small tangerine. Place the meatballs on a baking sheet lined with foil.

Bake in a preheated to 220°C (425°F) oven for 15-20 minutes, until done.

While the meatballs are baking, prepare the sauce. Melt the butter in a saucepan, add the flour, and cook for 2-3 minutes, stirring constantly. The flour should not turn brown. Slowly pour the milk into the saucepan while stirring constantly. Then, add the heated stock in the same way. Add salt and cook, stirring constantly, until the sauce thickens.

Place the finished meatballs in a large, deep dish and pour the sauce over them.

Stir, garnish with lingonberry jam, and serve.

Enjoy!

This IKEA Copycat Swedish Meatballs recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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