Fill up with a hearty serving of Swedish meatballs! This savory recipe combines ground beef and pork to make a flavorful meatball that is smothered in a super delicious gravy.
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Forget going to IKEA to get a plate of tasty Swedish meatballs. This recipe will let you recreate the fan-favorite dish at home, and let me tell you, it’s even better homemade! The dish uses fresh ingredients to bring the traditional meal to life. Plus, you won’t have to navigate the ever-winding halls of IKEA to get your hands on this dish!
Swedish Meatballs Recipe
This Swedish meatball dish is great for all occasions! It may look complicated, but it is actually quite easy to make! With minimal prep time and a quick cook time, these meatballs will be on your table and ready to eat in under an hour!
Not your typical meatballs, this copycat Ikea Swedish meatballs recipe uses not one but two types of protein, onions, breadcrumbs, egg yolks, and spices to create a satisfying flavor that is sweet and savory all at once. The secret spice that takes this recipe over the top is nutmeg! Believe it or not, it adds a slightly nutty taste that creates a well-rounded taste, enhancing the savoriness of the dish while adding just a touch of sweetness.
The flavor of the meatballs doesn’t stop there, though! They get their finishing touches from ending the cook in a luscious and thick gravy sauce. Now, this gravy isn’t your typical gravy made with flour, fat, and stock. Instead, it’s given a boost of tangy flavor and a thick, creamy texture with the addition of sour cream. You’ll be licking the bowl clean after all of the Swedish meatballs are gone — they’re that good!
Ingredients for Swedish Meatballs
See the recipe card below this post for ingredient quantities and full instructions.
For the Swedish Meatballs:
- Unsalted butter
- Ground beef
- Ground pork
- Egg yolks – Adds more fat to the meat to make it moist and full.
- Kosher salt
- Black pepper
- Nutmeg – Adds a sweet and nutty flavor to the meat.
- Canola oil
For the Gravy:
- Unsalted butter
- All-purpose flour – Thickens the gravy.
- Beef stock
- Full-fat sour cream – Makes the sauce creamy.
- Parsley – Use fresh parsley, and chop it finely.
- Egg noodles – Cook and serve alongside the meatballs to soak up all the sauce.
- Kosher salt & black pepper – Season to taste.
How to Make Swedish Meatballs
- Cook the Onions: In a sauté pan, melt the butter, and cook the onions over medium heat until soft, about 5 minutes. Remove from the heat, and aside.
- Make the Meatballs: In a large mixing bowl, combine the ground beef, pork, breadcrumbs, yolks, salt, pepper, and nutmeg. Use your hands to mix all of the ingredients really well! Then, roll the meat into 1 1/2-inch balls, and set them aside. Altogether, the mixture should make about 20-25 meatballs.
- Cook the Meatballs: Heat a large sauté pan with oil, and gradually add in the meatballs, working in batches as needed so as not to overcrowd the pan. Each meatball will take about 6-7 minutes to fully cook. Set the meatballs on a baking sheet lined with a paper towel to remove any excess grease.
- Make the Gravy: Use the same sauté pan to make the gravy. Add the butter to the pan, and let it fully melt. Then, add in the flour, and continue to whisk until thick, for about 2 minutes. Add in the beef stock, and continue to whisk for about 7-8 minutes. Add the sour cream into the pan, and mix to combine with the beef mixture. Once fully smooth, add the meatballs back into the pan, and let them soak up the gravy. Simmer them all together for about 10-12 minutes.
- Garnish and Serve: Serve the meatballs over cooked egg noodles, and garnish with parsley.
Swedish meatballs with gravy are not just delicious on top of pasta, but they also make a great sandwich or appetizer! Scoop some meatballs and gravy onto a soft hoagie roll for a perfect lunch. Or, stick a toothpick in each meatball as a great, easy appetizer. The possibilities are endless!
How to Store Swedish Meatballs
If you have extra Swedish meatballs that you want to keep for leftovers, store them in an airtight container and place them in the fridge for up to 3-4 days. When you’re ready to eat, warm them up on the stove in a pan over medium or in the microwave.
The meatballs will also freeze for up to 2-3 months in a sealable bag or airtight container. If possible, store the gravy separately from the meatballs in the freezer. Separating them will allow them to freeze better.
Unlike Italian meatballs, Swedish meatballs are cooked in a roux-based sauce that is typically made with beef or bone broth and thickened with sour cream. The dish is a traditional Swedish meal.
Swedish meatballs should be served alongside a portion of warm egg noodles. The gravy is the perfect accompaniment for the noodles and soaks up any of the extra sauce. The dish can also be served alongside mashed potatoes or boiled potatoes instead of noodles if desired.
Both pork and ground beef are used to make Swedish meatballs. The combination allows for a hearty flavor and just enough fat for the meatballs to be super tender and practically melt in your mouth. If preferred, ground chicken or ground turkey can also be used.
- Large saute pan
- Mixing bowl
- Rubber spatula
- Baking sheet pan
- 1 Tablespoon unsalted butter
- 1 medium onion minced
- 1 pound ground beef
- 1 pound ground pork
- 2/3 cup breadcrumbs
- 2 egg yolks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 2 Tablespoons canola oil
- 3 Tablespoons unsalted butter
- 3 Tablespoons all-purpose flour
- 2 cups beef stock
- 1/4 cup full-fat sour cream
- Kosher salt and pepper to taste
- 1 pound egg noddles cooked
- 2 Tablespoons fresh parsley chopped
- In a saute pan, heat the butter over medium heat until hot. Add the onions and cook until soft, about 5 minutes. Set aside to cool.1 Tablespoon unsalted butter, 1 medium onion
- In a large mixing bowl, add the ground beef and pork, breadcrumbs, yolks, salt, pepper, and nutmeg. Mix thoroughly with your (clean) hands until well mixed and combined. Roll into 1 ½” meatballs and set aside. You should end up with 20-25.1 pound ground beef, 1 pound ground pork, 2/3 cup breadcrumbs, 2 egg yolks, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon nutmeg
- In a large saute pan, heat the oil until hot. Add the meatballs, in batches, and cook on all sides until browned, about 6-7 minutes. Remove to a baking sheet lined with paper towels to drain. Repeat until finished.2 Tablespoons canola oil
- For the gravy, add the butter to a pan over medium heat until melted. Add the flour and whisk. Cook for 2 minutes. Add the beef stock and whisk constantly until thickened, about 7-8 minutes. Stir in the sour cream, season to taste, and add the meatballs. Reduce to a simmer and cook for 10-12 minutes or until the meatballs are fully cooked and gravy is thick.3 Tablespoons unsalted butter, 3 Tablespoons all-purpose flour, 2 cups beef stock, 1/4 cup full-fat sour cream, Kosher salt and pepper to taste
- Serve over egg noodles. Garnish with chopped parsley.1 pound egg noddles, 2 Tablespoons fresh parsley