ikea swedish meatballs

The Real IKEA Swedish Meatballs Recipe

½ pounds ground beef 85/15

pork

onion, finely diced

garlic,

bread crumbs

eggs

milk

salt

black pepper

olive oil, divided

vegetable stock

beef stock

heavy cream

soy sauce

Dijon mustard

olive oil

butter

all-purpose flour

potatoes

Green beans

Lingonberry Jam

In a large bowl, mix ground beef, ground pork, onion, garlic, bread crumbs, eggs, milk, salt, pepper and one tablespoon of oil. Mix just enough to combine and try not to overmix.

Use a one-once scoop and scoop out 55 one-ounce meatballs. Line them up on your cutting board and run a knife through each one which will yield 110 half-ounce pieces.

Roll each into a ball and line up on a sheet tray covered in parchment. Keep your hands wet while rolling.

Refrigerate on the sheet tray for one hour to set.

After one hour, preheat oven to 350 degrees F.

Line a second sheet tray with parchment paper.

Heat a large non-stick skillet over medium heat with one tablespoon of olive oil and once hot, gently place one third of the meatballs in the pan and cook on all sides for about 4-5 minutes. Use a small spatula or tongs to continually turn the meatballs to brown evenly. Remove these browned meatballs to the prepared sheet pan.

Repeat for the next two batches of oil and meatballs.

Once all the meatballs have browned and are now lined up on the sheet tray, place the sheet tray in the oven and cook for 15 minutes.

While the meatballs are cooking, heat the vegetable stock, beef stock, heavy cream, soy sauce and mustard in a small sauce pan. Mixture needs to be hot to prevent lumping in the sauce but does not need to boil. Set aside.

In a 4-5-quart pot, over medium heat melt butter in oil and add flour to make a roux. Cook and stir continually for 3-4 minutes until the raw flour smell is gone.

Gradually add the liquid to the roux while whisking. Heat this mixture to hot and bubbly.

When the meatballs come out of the oven, add to the sauce and serve with mashed potatoes, green beans, and lingonberry jam.

First off, you want to cook the roux for at least 20 minutes until you get a dark brown color (adding cream will lighten it later in the recipe), use a whole stick of butter...not 6 TBSP. The less you cook a roux the thicker your sauce will be. A 3-4 minute will make a roux that will stick to the spoon, the wall and your ribs with no dripping (like mine)! Cooking the roux 20 minutes (dark brown) will give you a dark, thinner sauce with with more flavor. I would also recommend deglazing the meatball cooking skillet with the broths and utilize the deglazed liquid in your sauce for more flavor. The flavor is close to ikea, but not quite...something tart or tangy beyond the mustard (use coarse Grey Poupon) is missing, maybe mustard with horseradish or a little vinegar (or Akvivit). I'm not sure. Maybe deglaze the pan with Akvivit (don't burn your eyebrows)! Serve over egg noodles. Hope that helps. I'm going to try it again with my mods in a few weeks. Hopefully I will get a better result.

When Ikea released this recipe I immediately suspected there must be some key detail they are leaving out. Otherwise they wouldn't do it. My meatballs somehow never come out as juicy and tender... I will be trying tonight and see how it goes.

Do not, do not, do not use 3/4 cup of flour!!! The sauce come out like loose fudge. It was so thick, you had to scoop it instead of pour it. I was skeptical when I saw 3/4 cup, but followed the directions exactly. I knew it was mistake as soon as I poured in the liquid. I ended up adding about 2 more cups of liquid and you still couldn’t pour it like a gravy. The taste was good though.

I used ground turkey (trying to eat leaner proteins). And notice the flour measurement in the gravy was a lot so just used 1/2 cup and 1 tbsp of butter and subbed chicken stock for veggie stock. And I rly enjoyed the recipe ! I will def be remaking. Thank you!

Smothered in a creamy, rich gravy, these perfect meatballs taste like the classic Ikea recipe. Serve them as an easy family meal or appetizer.

Swedish Meatballs

beef

breadcrumbs

extra virgin olive oil

white onion, diced

cloves

parsley

garlic salt

salted butter

beef broth

In a medium sized bowl, combine the ground...

In a medium sized bowl, combine the ground beef, breadcrumbs, olive oil, onion and spices. Using your hands, combine the ingredients until everything is evenly distributed.

Divide the meat into tablespoon-sized balls.

Heat a skillet and cook the meatballs on...

Heat a skillet and cook the meatballs on medium-high heat until they are browned and reach an internal temperature of at least 145F. The meatballs will finish cooking in the gravy.

Remove the meatballs from the skillet and melt...

Remove the meatballs from the skillet and melt the butter. Stir in the flour until it is combined with the butter.

Add the beef broth and milk to the...

Add the beef broth and milk to the skillet and stir constantly until the mixture is thick.

Add the meatballs and reduce heat to a...

Add the meatballs and reduce heat to a simmer and cook until the meatballs reach an internal temperature of 160F. Serve hot.

Perfectly seasoned copycat IKEA Swedish Meatballs are the ideal recipe for keeping your family happy on busy weeknights. Ready in under 30-minutes, this recipe is a family favorite.

The Best Copycat IKEA Swedish Meatballs Recipe

allspice

nutmeg

onion powder

garlic powder

unsalted butter

Worcestershire sauce

salt (to taste)

In a large bowl, combine the ground beef,...

In a large bowl, combine the ground beef, Panko, spices, and egg for the beef mixture and stir to combine until all incorporated;

Roll or scoop out 24, 1", meatballs and...

Roll or scoop out 24, 1", meatballs and set aside;

Heat olive oil over medium heat in a...

Heat olive oil over medium heat in a large skillet and place meatballs in a single layer into the skillet;

Cook the meatballs for 8 minutes over medium...

Cook the meatballs for 8 minutes over medium heat, turning every 1-2 minutes so that all sides are browned evenly;

Remove the meatballs from the pan and set...

Remove the meatballs from the pan and set aside;

Reduce the heat to low and add in...

Reduce the heat to low and add in the butter;

While the butter is melting, use the spatula...

While the butter is melting, use the spatula to scrape of any of the bits on the bottom of the skillet;

When melted, add in the flour and whisk...

When melted, add in the flour and whisk or stir until combined;

Pour in the beef broth and whisk well;

Then add in the heavy cream, Worcestershire sauce,...

Then add in the heavy cream, Worcestershire sauce, salt, and pepper and stir then simmer for 2-3 minutes to thicken;

Add the meatballs back to the sauce, and...

Add the meatballs back to the sauce, and simmer for an additional 2-3 minutes to heat through before serving;

Serve over egg noodles with a sprinkle of...

Serve over egg noodles with a sprinkle of parsley.

https://mediavine-res.cloudinary.com/video/upload/upvlkndvojtheyydzixs.mp4

This deliciously easy Swedish meatballs recipe is an ode to the best Ikea meatballs recipe.  Grab just a few standard pantry supplies to make this easy meal in minutes!

The Best Copycat Ikea Swedish Meatballs Recipe

Ikea&#039;s signature Swedish Meatballs are easy to make at home! These beef (or beef and pork if you prefer) Swedish meatballs are soft, juicy, and seasoned with a unique blend of sweet and savory spices.

80% lean ground beef (or a mix

½ medium yellow onion (grated or very finely diced)

ginger

Salt & pepper

olive oil (not extra virgin)

all purpose flour

beef broth (or chicken stock, low sodium)

In a large bowl, combine ground beef (and pork if using) with breadcrumbs, grated onion, egg, allspice, ginger, nutmeg, salt, and pepper. Mix until well combined but do not overwork the mixture.

Using a 1 ½ tablespoon cookie scoop, scoop out meatballs onto a tray, then roll each between your palms to create balls.

In a skillet over medium high heat, heat oil until it’s hot. Then add the meatballs, and sear for 3 minutes per side or until they’re brown (the meatballs won’t be cooked through, and will be cooked later, we are just searing).

Remove the meatballs onto a plate and set aside.

Reduce the heat to medium, then to the same skillet, add butter and melt it, then add flour and whisk it with the butter and cook for 1 minute.

Then add the broth, and scrape off any bits stuck to the bottom of the pan and whisk until well combined. Whisk in the dijon mustard.

Return the meatballs to the skillet and reduce the heat to simmer. Cook for 6-8 minutes stirring regularly so they don’t stick to the bottom of the pan. To check the doneness of the meatballs, check the internal temperature and aim for 165°F (74°C) so they’re fully cooked.

Add the heavy cream to the gravy, and stir it in with a spatula. Taste the sauce and adjust the seasonings to your preference (salt and pepper). Remove from heat, and garnish with fresh chopped parsley if desired. Serve with mashed potatoes, peas or broccoli, and lingonberry jam if you have it.

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The Real IKEA Swedish Meatballs Rec...

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The Best Copycat IKEA Swedish Meatb...

Swedish Meatballs

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