Skip to Content

IKEA Swedish Meatballs Recipe

Our IKEA Swedish meatball recipe comes together with hand-mixed meatballs and a béchamel sauce flavored with beef broth, fresh parsley, dried dill, and Worcestershire.

Complete the meal with mashed potatoes and green beans like they do at IKEA, or try our mashed cauliflower for a low-carb alternative. 

A saute pan full of IKEA Swedish meatballs.

Make IKEA’s favorite menu item in the comfort of your home; Swedish meatballs are ideal for a quick dinner with your family, or you can double the batch bring it as party snack. They are the perfect combination of salty, savory, and rich!

WHY IS IT CALLED A SWEDISH MEATBALL?

Meatballs are pan-European dish, but here’s a twist for you. It’s said that Swedish meatballs originated in Turkey. The story goes like this- King Charles XII enjoyed them so much on one of his travels that he brought them back to Sweden. At some point, the meal became a staple for home cooks and a regular part of holiday meals.

WHAT YOU NEED TO MAKE THIS RECIPE

For the Meatballs:

  • Ground Beef: I use ground beef to make the meatballs since that’s what I usually have in my kitchen. IKEA uses a combination of ground pork and beef in theirs. Adding pork is a solid choice because the extra fat results in juicer meatballs. You can also use ground turkey or chicken as a lower-calorie option.
  • Panko: Prevent meatballs from becoming dry by using panko
  • Onion: Finely dice the onions before adding them to the meatballs to ensure they don’t fall apart.
  • Seasoning: Spice up the meatballs with traditional allspice and nutmeg. Go the extra mile and add garlic powder, salt, and pepper.
  • Egg: Bind the ingredients with one egg.
  • Oil: Used for frying, plus more oil to coat your hands while forming the meatballs.

For the Sauce:

  • Béchamel Sauce: Béchamel Sauce is one of the five mother sauces made with butter, flour, and milk. I use heavy cream in place of the milk to build a rich and creamy sauce.
  • Beef Broth: Add color and flavor to sauce using beef broth.
  • Seasoning: Season the sauce with freshly chopped parsley and a healthy pinch of dill.
  • Worcestershire Sauce: Balance the creaminess of the sauce with the sour and sweet flavor of Worcestershire.

COOKING TIPS

  • Don’t roll the meatballs too big. Since they are pan-fried and simmer in the sauce to finish, making them too large could result in undercooked meatballs, and no one wants that.
  • Don’t overcrowd the pan. The beef will naturally release water as the meatballs cook, and too many in one pan will cause the meatballs to boil instead of fry.

HOW TO MAKE  IKEA SWEDISH MEATBALLS

Combine the ingredients to make meatballs.

MIX – Combine ground beef, panko, onion, allspice, nutmeg, garlic powder, salt, pepper, and egg in a mixing bowl; knead for 3 minutes.

Roll the meatballs.

ROLL – Roll the mixture into 1- 1½ inch meatballs and set them aside.

Sear the meatballs.

FRY – Warm oil in a saute pan over medium heat. Then, add the first layer of meatballs; be careful not to overcrowd the pan. Cook the meatballs for 3-5 minutes, rotating the meatballs to get a nice sear on all sides. Set the partially cooked meatballs aside and repeat with the remaining ingredients.

Build a cream.

WARM – Discard some of the excess oil from the pan and add butter. Stir in the flour and heavy cream to build the béchamel sauce.

Simmer the sauce.

ADD – Add the beef broth, parsley, dill, and Worcestershire sauce. Bring the mixture to a boil over medium heat.

Finish cooking the meatballs in a saute pan.

SIMMER AND SERVE – Lower the heat and add the reserved meatballs to the pan. Simmer over medium-low heat for 20-30 minutes. Garnish with fresh parsley and serve with mashed potatoes, green beans, or mashed cauliflower.

SEARCHING FOR MORE LIKE THIS? 

If you love this recipe, we hope you will try one of these European-inspired meals!  

Swedish meatballs served over white rice.

WHAT GOES WITH SWEDISH MEATBALLS?

  • Mashed Potatoes
  • Lingonberry Jam
  • Green Beans
  • Mashed Cauliflower
  • White Rice
  • Egg Noodles
  • Side Salad
  • Boiled Potatoes
  • Dinner Rolls
  • Steamed Vegetables

WHAT TO DO WITH THE LEFTOVERS 

  • FRIDGE – Store leftovers in an air-tight container; they will keep for 3-5 days.
  • FREEZE – Because of the dairy in the sauce, I don’t recommend freezing the meatballs.
  • REHEAT – Microwave the leftovers or warm them in the oven for 20 minutes at 375° F.

FREQUENTLY ASKED QUESTIONS 

What is different about Swedish meatballs?


Swedish Meatballs are smaller in size and flavored with unique, traditional spices like allspice and nutmeg.

What is Swedish meatball sauce made of?

There is a lot of discussion about what goes into a sauce. IKEA released their recipe on Twitter in 2020, so we no longer had to guess what went into their meatball sauce; you can find their recipe here. They include butter, flour, vegetable stock, beef stock, heavy cream, soy sauce, and Dijon mustard. Other recipes often include sour cream as well.

YOU SHOULD ALSO TRY: 

Swedish meatballs served over white rice.

IKEA Swedish Meatballs Copycat

Tressa Jamil
Our IKEA Swedish meatball recipe comes together with hand-mixed meatballs and a béchamel sauce flavored with beef broth, fresh parsley, dried dill, and Worcestershire.
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Swedish
Servings 24 Meatballs
Calories 130 kcal

Equipment

Ingredients
  

For the Meatballs:

  • 1 pound ground beef
  • ¼ cup panko
  • ½ small white onion, finely diced
  • ½ teaspoon allspice, ground
  • ½ teaspoon nutmeg, ground
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper, coarse ground
  • 1 egg
  • 3 tablespoons olive oil, for searing

For the Sauce:

Instructions
 

  • Combine ground beef, panko, onion, allspice, nutmeg, garlic powder, salt, pepper, and egg in a mixing bowl; knead for 3 minutes.
  • Roll the mixture into 1- 1½ inch meatballs and set them aside.
  • Warm oil in a saute pan over medium heat. Then, add the first layer of meatballs; be careful not to overcrowd the pan. Cook the meatballs for 3-5 minutes, rotating the meatballs to get a nice sear on all sides. Set the partially cooked meatballs aside and repeat with the remaining ingredients.
  • Discard some of the excess oil from the pan and add butter. Stir in the flour and heavy cream to build the béchamel sauce.
  • Add the beef broth, parsley, dill, and Worcestershire sauce. Bring the mixture to a boil over medium heat.
  • Lower the heat and add the reserved meatballs to the pan. Simmer over medium-low heat for 20-30 minutes. Garnish with fresh parsley and serve with mashed potatoes, green beans, or mashed cauliflower.

Notes

  • Don’t Crowd the Pan: The beef will naturally release water as the meatballs cook, and too many in one pan will cause the meatballs to boil instead of fry.
 
  • Meatball Size: Don’t roll the meatballs too big. Since they are pan-fried and simmer in the sauce to finish, making them too large could result in undercooked meatballs, and no one wants that.
 
  • Nutrition Disclosure: The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
 
  • Web Story: Check out my web story for Swedish meatballs! 

Nutrition

Serving: 1 ServingCalories: 130kcalCarbohydrates: 2gProtein: 4gFat: 12gSodium: 178mg
Keyword IKEA Swedish Meatballs
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating