Homemade Ikea Meatballs (Print)
Tender beef and pork meatballs seasoned with allspice and nutmeg, browned and finished in a creamy gravy.
# Ingredient list:
→ Meatballs
01 - 9 ounces ground beef
02 - 9 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1/3 cup breadcrumbs
07 - 1 egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
12 - 2 tablespoons unsalted butter, for frying
13 - 2 tablespoons vegetable oil, for frying
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt, to taste
21 - Black pepper, to taste
# Directions:
01 - Combine breadcrumbs and milk in a large bowl and let stand for 5 minutes to fully hydrate.
02 - Add ground beef, ground pork, chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg to the breadcrumb mixture. Gently fold ingredients together until just combined, ensuring not to overwork the meat.
03 - Form the mixture into walnut-sized balls, about 1 1/4 inches in diameter, placing them on a tray.
04 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. Fry meatballs in batches until golden and evenly browned on all sides, approximately 8 minutes. Transfer cooked meatballs to a plate and set aside.
05 - In the same skillet, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 minute to create a roux.
06 - Gradually pour in the beef or vegetable stock while whisking continuously to avoid lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Season with salt and black pepper. Simmer until thickened, about 5 to 7 minutes.
07 - Return browned meatballs to the skillet, gently turning to coat each with cream sauce. Simmer gently for 5 to 10 minutes until meatballs are heated through.
08 - Plate meatballs with cream sauce, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables. Serve hot.
# Expert Tips:
01 -
- The creamy sauce and savoury meatballs come together so much faster than you’d guess—the kind of comfort food you crave on a chilly night.
- You can tweak the spices or proteins for what you have on hand, and no one will ever guess your personal secret ingredient.
02 -
- If you rush the breadcrumb soak, your meatballs end up chewy and dense—worth waiting every minute.
- Stirring the sauce too quickly can make it split—a gentle whisk and patience goes a long way for silky gravy.
03 -
- Let the meatball mix rest in the fridge for 10 minutes before shaping if you want an even firmer bite—I only learned this after a few tore in the pan.
- A smidge of extra mustard in the sauce brightens it—just be careful to taste as you go so it doesn’t overpower.