Creamy, velvety sauce with tender meatballs, served over a big ole’ bowl of pasta? I mean sign.me.up.
If you’ve been craving Ikea’s famous Swedish meatballs and wondered how easy they are to make on your own, I’ll tell you right now: crazy easy.
I love this dish because it’s a simple sheet pan dinner that cooks partway on the stove, but it’s made with simple ingredients you probably already have on hand.
No sourcing wild ingredients to get dinner on the table tonight!
This is also one of my favorite types of dinners: one that is even better the next day.
Seriously, if a meal can be a great dinner one night and an even better lunch the next, then it’s a winner dinner in my book.
The meatballs are made with a combo of ground pork, but you can also use ground beef, or a mixture of the two.
They’re tender from the addition of milk and breadcrumbs but flavored with pops of garlic and dried herbs.
The sauce is a rich roux-based gravy that’s topped off with a spoonful of sour cream, stirred in at the end. The sour cream is what does it for me- it gives the sauce that velvety texture and adds a richness you don’t get from a plain gravy.
We like to serve these Swedish Meatballs and their sauce on top of egg noodles, but if you’re ready to double down on the comfort, mashed potatoes work great, too!
I made these Swedish Meatballs as part of a Prep Sesh Pack, which helps busy parents blow through a week’s worth of dinner prep in under an hour. Click here to learn more!
If you plan on freezing this, store the sauce separately from the meatballs. The dairy can separate from the rest of the sauce in the thawing and reheating, but stirring the sauce as it reheats will help bind the ingredients back together again. That’s easier to do if you’re able to thaw separately, so just be aware of that if this is a dinnertime meal prep item for you!
So the next time you’re out here buying minimalist Swedish furniture, feel free to forgo the cafe at the end of your trip. You’ve got an even easier version to make at home!Print
One of my favorite, most comforting foods, you’ll never look to Ikea again once you realize how easy these are to make and store! They’re seasoned with a warming combination of allspice and nutmeg, which gives them their earthy, delicious flavor. Use a food processor to blend the meatballs mixture, saving you a ton of time chopping, and a small ice cream scoop to make sure you roll each ball to the same size. A simple gravy of roux mixed with beef broth and sour cream, round out the meal. Serve with egg noodles on the side.
FOR THE MEATBALLS:
½ cup bread crumbs
¼ cup whole milk
1 onion, peeled and roughly chopped
2 cloves garlic, peeled
1 pound ground pork & 1 pound ground beef (or 2 lbs ground beef)
1/2 teaspoon nutmeg
1/2 teaspoon allspice
2 egg yolks, 1 whole egg
FOR THE SAUCE
½ cup unsalted butter
½ cup white flour
2 cup beef broth
½ cup sour cream
Combine in a food processor the breadcrumbs, milk, onion, garlic, pork, beef, nutmeg, and allspice, yolks and egg. Process until all ingredients are combined and smooth. Roll balls in even 1-2” sizes. Set meatballs on a large plate and place in the freezer to firm, then transfer to a large freezer-safe ziplock bag. Melt the butter over medium heat. Stir in the flour whisking until combined, and let cook, stirring occasionally until the mixture has lightly browned. Slowly add the beef broth, whisking until smooth and no lumps remain. If freezing for later use, cool before transferring to a freezer-safe container. Store sour cream separately. Serve over egg noodles
To prepare from frozen or make from fresh: To cook the meatballs, thaw first if needed, then bake at 350*F for 15-18 minutes or until cooked through and lightly browned.
Make the gravy according to the previous instructions. Once the gravy is made, stir in the sour cream.
Serve with the sauce and egg noodles.