Homemade Ikea Meatballs (Printable Version)
Tender beef and pork meatballs simmered in a 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 and pepper, to taste
# How to Make:
01 - Combine breadcrumbs and milk in a large bowl. Allow to soak for 5 minutes.
02 - Add ground beef, ground pork, chopped onion, minced garlic, egg, salt, pepper, allspice, and nutmeg to the soaked breadcrumbs. Mix until just combined to avoid overworking.
03 - Shape the mixture into walnut-sized balls, each about 1 1/4 inches in diameter.
04 - Heat butter and oil in a large skillet over medium heat. Cook meatballs in batches, turning to brown them on all sides, about 8 minutes per batch. Remove and place on a plate.
05 - Melt butter in the same skillet. Whisk in flour and cook for 1 minute, stirring constantly.
06 - Gradually add beef or vegetable stock while whisking to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer until the sauce thickens, 5 to 7 minutes.
07 - Return the browned meatballs to the skillet, coating them in the sauce. Simmer gently for 5 to 10 minutes, until heated through.
08 - Present hot, ideally accompanied by mashed potatoes, lingonberry jam, and steamed vegetables.
# Expert Tips:
01 -
- Once you've tasted the sauce straight from the pan, you'll know why people whisper about never going back to the storebought version.
- These meatballs somehow feel both familiar and special, perfect for weeknights or a celebratory dinner.
02 -
- Once, I tried rushing the browning and ended up with meatballs that fell apart—patience here makes all the difference.
- Letting the sauce simmer and thicken before adding meatballs helps everything hold together properly.
03 -
- Browning the meatballs in small batches gives much better flavor and prevents sticking.
- A touch of Dijon mustard in the sauce, though subtle, really brightens every bite.