Swedish Meatballs are another classic, homey, comfort food dish that every cook should have in their recipe box. Tender meatballs made with ground beef and ground pork smothered in a sour cream gravy and served over mashed potatoes or noodles – it doesn’t get more comforting than that!
Raise your hand if you’re a huge fan of Ikea! Me, me, me!! But do you go for the incredible deals on cute Swedish merchandise or for the food…because I’d have to say the latter. Where else can you get a delicious plate full of meatballs and gravy for just a few bucks?
At home. In your kitchen. Because now you have this tasty Ikea copycat Swedish Meatball Recipe in your corner.
HOW TO MAKE SWEDISH MEATBALLS
I grew up eating Swedish Meatballs that my grandma would make with this creamy, sour cream based gravy. The Ikea meatballs are different than what I remember my grandma making, but they are a bit of a cultural phenomenon here in the US, so I knew I had to find a way to recreate them in my own kitch. They are super easy to make…the gravy is probably the hardest part and it’s easy too. Pinky promise.
I have a few meatball recipes on the site and I love to make them because they are super yummy and easy. For Swedish Meatballs, I use two different kinds of meat (pork and beef), and add some allspice. That’s what gives these meatballs a completely different flavor than traditional the Italian style. They have a warmth to them that is incredibly homey.
Cook the meatballs over medium heat for about 4 or 5 minutes and transfer them to a paper towel lined plate to drain the grease. Then make the gravy using the remaining grease that’s left in the pan to make a roux with flour, then add beef broth, Worcestershire sauce and half and half. Stirring in the sour cream is the last step to make this creamy and rich Swedish Meatball Sauce.
What is traditionally served with Swedish Meatballs?
There are typically three different sides served with a traditional Swedish Meatball recipe:
- Mashed Potatoes
- Egg Noodles
Ikea serves there’s with mashed potatoes, but at my house, we are #TeamNoodle. My husband has a thing for rice and gravy though, so I think that would be his pick. Good thing he doesn’t do the cooking. Just whatever side you choose, don’t forget the Lingonberry Jam! (aff)
For more meatball recipes, try these:
- Teriyaki Turkey Meatballs
- Chicken Parmesan Meatball Casserole
- Easy Homemade Meatballs
- Spicy Cranberry Barbecue Meatballs
- One Pan Parmesan Meatballs
- Swedish Meatballs
- 1 medium onion finely chopped
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- ½ cup Panko breadcrumbs
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon allspice
- 2 tablespoons butter
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 3 1/2 cups beef broth
- ½ cup half and half
- 1 tablespoon Worcestershire sauce
- ½ cup sour cream
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons fresh chopped parsley
- To a large skillet over medium heat, add a tablespoon of olive oil. Add the chopped onion and cook until soft and translucent; about 3 minutes.
- In a large mixing bowl and with a wooden spoon or clean hands, combine ground beef, ground pork, eggs, breadcrumbs, cooked onion, salt, pepper and allspice. Mix just until combined.
- Shape into meatballs with your hands, using a regular cookie scoop for small meatballs, or an ice cream scoop for large meatballs.
- Melt butter in the skillet over medium heat. Add meatballs in batches, turning often to brown on all sides. When cooked through (about 4-5 minutes), transfer to a paper towel lined plate.
- To make the gravy, add ¼ cup butter to the skillet to melt. Whisk in flour and cook until golden; about 2 minutes. Gradually add beef broth, Worcestershire, and half and half, whisking constantly, until thickened.
- Stir in sour cream and season with salt and pepper to taste.
- Add meatballs back to the skillet to ensure they are heated through. Garnish with chopped parsley and serve immediately with mashed potatoes or egg noodles on the side.