IKEA Meatballs
A trip to IKEA isn’t complete without a meal in the cafeteria—those Swedish meatballs are a family favorite for good reason. They’re comforting, flavorful, and affordable, and for many people the lunch and a frozen yogurt afterward is the highlight of the visit.
What’s Unique About Swedish Meatballs?
Köttbullar—Swedish meatballs—are a classic dish in Sweden and the version served at IKEA is a well-known rendition. They are typically small, seasoned with warm spices like nutmeg and allspice, and traditionally made from a mix of pork and beef. In the U.S. you may see “meatloaf mix” used as a convenient substitute. The full experience pairs the meatballs with a creamy gravy, mashed potatoes, and lingonberry jam for a sweet contrast.
The Recipe
This recipe is straightforward and yields authentic-tasting results. Combine the meatball ingredients, shape into small balls, and pan-fry until golden and cooked through. For the gravy, start with a roux of butter and flour, whisk in stock until smooth and glossy, then finish with heavy cream and a touch of warming spices. Serve with mashed potatoes and lingonberry jam for the classic IKEA-style plate.
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Köttbullar (Swedish Meatballs)
IMPORTANT NOTE:
This recipe was developed using a digital scale and metric measurements; cup conversions may vary. The authors tested and developed recipes in a convection (fan) oven.
Ingredients
MEATBALLS
- 1 small onion, finely diced
- 680 grams meatloaf mix (or 50% ground pork and 50% ground beef; you can also use 100% pork or beef)
- 1 large egg
- 40 grams breadcrumbs (regular or panko)
- 118 ml milk
- Salt and pepper to taste
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- Neutral oil or butter for frying
GRAVY
- 28 grams butter
- 2 tbsp flour
- Beef stock (or stock of your choice) (about 475 ml / ~2 cups, adjust for desired consistency)
- 60 ml heavy cream
- Salt and pepper to taste
- Dash of allspice
- Dash of nutmeg
Instructions
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Finely dice the onion.
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Combine all the meatball ingredients in a large bowl, holding back about one-third of the milk.
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Add most of the milk and mix. Add more milk a little at a time until the mixture holds together but isn’t overly wet. If it feels dry, add a bit more milk.
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Taste for seasoning by frying or microwaving a small piece of the mixture. Add salt and pepper as needed.
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Shape the meat into roughly 1-inch meatballs. Preheat a skillet over medium heat.
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Add oil or butter, then place meatballs in the pan with space between them. Work in batches if necessary so they brown evenly.
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Brown the meatballs on all sides and reduce heat if they’re coloring too quickly. Cook until no longer pink inside (about 160°F if using a thermometer). Clean the pan between batches if bits are burnt to avoid bitterness.
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Set the cooked meatballs aside and keep them warm while you prepare the gravy, if using.
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To make the gravy, melt butter over medium heat, whisk in flour and cook briefly to form a roux.
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Gradually whisk in stock until the roux dissolves. Continue whisking to remove lumps and bring the sauce to a boil so it thickens.
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Adjust the stock amount to reach the consistency you like—thick enough to coat the back of a spoon. Season with salt, pepper, and a small pinch of nutmeg and allspice for depth.
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Whisk in the heavy cream and bring the gravy to a simmer until smooth and rich.
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Keep the gravy warm until serving.
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Serve the meatballs with gravy, mashed potatoes, and lingonberry jam for an authentic IKEA-style plate. They also work well on their own or alongside other vegetables.
