Swedish Meatballs (homemade Ikea Meatballs)

Name: Swedish Meatballs with Creamy Gravy (Homemade)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: swedish
Ingredients: 2 slices white sandwich bread (, crusts removed, chopped into small cubes (Note 1)); 1 onion (, small (brown, white or yellow)); 300g / 10 oz ground beef (mince); 300g / 10 oz ground pork (mince) (, or sub with more beef (Note 2)); 1 egg; 1/4 tsp ground nutmeg (, preferably freshly grated); 1/4 tsp All Spice powder ((Note 3)); 1/4 tsp black pepper; 3/4 tsp salt; 1 tbsp oil; 40g / 3 tbsp butter (, unsalted); 3 tbsp flour; 2 cups beef broth/stock ((salt reduced), or sub with chicken); 1/2 cup heavy / thickened cream ((Note 4))

Homemade Swedish meatballs are made tender and juicy by soaking fresh bread in grated onion before mixing into the meat. They're finished in a silky creamy gravy flavored with nutmeg, allspice, and black pepper.

🌍Swedish 🏷️Sauce for swedish meatballs 🏷️Swedish meatballs

Swedish Meatballs (homemade Ikea Meatballs)

Total

50 min

Servings

5

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Recipetin Eats · by Nagi | RecipeTin Eats

Ingredients

2 slices white sandwich bread (, crusts removed, chopped into small cubes (Note 1))
1 onion (, small (brown, white or yellow))
300g / 10 oz ground beef (mince)
300g / 10 oz ground pork (mince) (, or sub with more beef (Note 2))
1 egg
1/4 tsp ground nutmeg (, preferably freshly grated)
1/4 tsp All Spice powder ((Note 3))
1/4 tsp black pepper
3/4 tsp salt
1 tbsp oil
40g / 3 tbsp butter (, unsalted)
3 tbsp flour
2 cups beef broth/stock ((salt reduced), or sub with chicken)
1/2 cup heavy / thickened cream ((Note 4))

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Instructions

1
Grate onion using a standard box grater (see video).
2
Scrape onion and juices into bowl. Add bread and mix well - onion juice should make bread soggy (if not, add a tiny splash of milk). Set aside to soak for 1 minute.
3
Add remaining Meatball ingredients EXCEPT oil. Mix well.
4
Using a tablespoon measure and measure out a heaped tablespoon (or use ice cream scooper which is what I do), dollop on work surface. Repeat with remaining mixture: 25 - 30 meatballs. Then roll into shape.
5
Heat 1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) - about 3 minutes. Remove onto plate, then brown the remaining batch.
6
If there is lots of oil, pour off excess and discard. Lower heat to medium.
7
Add butter into skillet and melt. Add flour and stir in. Cook for 1 minute.
8
While mixing, add about 1/4 of the beef broth - it will thicken quickly. Then gradually add remaining beef broth, stirring as you go. Switch to whisk if required to make it lump free.
9
When the liquid is simmering, add meatball and juices pooled on plate.
10
Turn up heat slightly to keep it at a rapid simmer. Cook for 8 - 10 minutes or until the liquid thickens into a thin gravy, stirring occasionally.
11
Add cream, simmer for a further 2 minutes then remove from stove.
12
Serve over mashed potato (or Cauliflower Mash for low carb). For a truly authentic experience, add a dollop of ligonberry jam on the side!

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Tips & Notes

Pro tips

Grate the onion finely or mince it into a paste so it fully releases juice into the bread; this creates the signature tender texture.
Don't overmix the meat once combined—handle gently and briefly to avoid dense, tough meatballs.
Brown the meatballs in batches without crowding the pan so they develop a golden crust without steaming.
Freshly grated nutmeg has more flavor than ground; use a microplane over the mixture for best results.

Substitutions

Ground beef → use 600g beef only (meatballs will be slightly firmer)
All Spice powder → 1/4 tsp ground cloves or a pinch of cinnamon (note: changes the flavor profile)
White sandwich bread → panko or fresh brioche (soak with extra onion liquid so bread absorbs it)

Storage & make-ahead

Cooked meatballs and gravy keep refrigerated for 3–4 days in an airtight container; reheat gently in the gravy over medium-low heat. Uncooked formed meatballs freeze for up to 3 months.

Common Questions

Why soak bread in onion for meatballs?

The bread absorbs the onion juice and acts as a binder, keeping the meatballs impossibly soft and moist while adding subtle onion flavor without texture.