Back to Recipe

Ikea's Swedish Meatballs Copycat

Here's how you make Ikea's Swedish Meatballs Copycat
Pause Continue Reading
  • Servings: 6
  • Prep: 3h
  • Cook: 45m
  • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1 cup onion,minced
  • 1 clove garlic,smashed
  • 1 cup dried breadcrumbs
  • 1 egg
  • 5 tablespoons milk
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper,to taste
  • Cream sauce :
  • 1 tablespoons oil
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3/4 cup vegetable stock
  • 3/4 cup beef stock
  • 3/4 cup heavy cream
  • 2 tablespoons butter
  • 2 teaspoons soy sauce
  • 1 teaspoon dijon mustard
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine beef and pork

  • Step 2: And mix thoroughly to break up any lumps.

  • Step 3: Add finely chopped onion, garlic, breadcrumbs, egg

  • Step 4: Mix.

  • Step 5: Add milk and season well with salt and pepper.

  • Step 6: 2. Shape mixture into small, round balls. Place on a clean plate,

  • Step 7: Cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).

  • Step 8: In a frying pan, heat oil on medium heat. When hot

  • Step 9: Gently add your meatballs and brown on all sides.

  • Step 10: When browned

  • Step 11: Add to an ovenproof dish and cover. Place in a hot oven 350 degrees

  • Step 12: And cook for a further 30 minutes.

  • Step 13: Check because this is going from Celsius to Fahrenheit.

  • Step 14: Serve with cranberry or lingonberry sauce on side

  • Step 15: Swedish cream sauce

  • Step 16: In frying pan, melt butter.

  • Step 17: Whisk in flour

  • Step 18: And continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through.

  • Step 19: Add vegetable stock and beef stock and continue to stir.

  • Step 20: Add thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard.( Add 2 tablespoons butter with heavy cream to make double cream)

  • Step 21: My measurements might be a touch off it was all 150 ml of liquids each so just cook down a little longer.i have 3/4 cup for stocks and cream

  • Step 22: Bring to a simmer and allow the sauce to thicken.

  • Step 23: Continue to stir.

  • Step 24: Pour over potatoes


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.