Homemade Ikea Meatballs (Printable)
Tender beef and pork meatballs simmered in creamy gravy, ideal with mashed potatoes and lingonberry jam.
# 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 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon ground 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 - In a large bowl, combine breadcrumbs and milk. Allow mixture to stand for 5 minutes until softened.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, pepper, allspice, and nutmeg to the bowl. Mix gently until ingredients are just combined.
03 - Form mixture into small, evenly-sized balls about 1 1/4 inches in diameter.
04 - Heat butter and oil in a large skillet over medium heat. Working in batches, fry meatballs until browned on all sides, about 8 minutes. Transfer meatballs to a plate and set aside.
05 - In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
06 - Gradually whisk in stock to avoid lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer until sauce thickens, about 5 to 7 minutes. Season with salt and pepper to taste.
07 - Return meatballs to the skillet, coating them well with sauce. Simmer gently for 5 to 10 minutes, until warmed through.
08 - Serve meatballs and sauce hot with mashed potatoes, lingonberry jam, and steamed vegetables if desired.
# Expert Tips:
01 -
- This is your golden ticket to richer, juicier meatballs than you'll find at any store or café.
- The velvety sauce makes any night feel a little more special no matter how rushed you are.
02 -
- I once over-mixed the meat and the meatballs turned tough—less is more when combining everything.
- Simmering them gently in sauce rather than rushing keeps both meatballs and sauce at their best.
03 -
- Searing in a butter-and-oil mixture keeps the outsides crisp but never burnt.
- Resting the meatballs in the sauce off-heat for a few minutes makes them extra tender before serving.