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Swedish Meatballs

Swedish Meatballs (IKEA-Style) With Creamy Gravy + Buttery Mashed Potatoes (Chef Version)

Make IKEA-style Swedish meatballs at home with a silky cream gravy and buttery mashed potatoes. This chef-tested recipe is based on my YouTube video, with improved proportions for better texture, seasoning, and a true Swedish-style sauce.
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Temps de préparation 20 minutes
Temps de cuisson 30 minutes
Catégorie Main Course
Cuisine Swedish
Portions 6 Portions
Calories 450 kcal

Ingrédients
  

Meatballs

  • 1 lb ground pork
  • 1 lb ground beef
  • 1 small yellow onion finely diced
  • 2 tbsp unsalted butter
  • 3/4 Tasse plain breadcrumbs
  • 1/2 Tasse milk
  • 2 large eggs
  • 2 tsp kosher salt or 1 1/2 tsp fine salt
  • 1 tsp black pepper
  • 1 1/2 tsp ground allspice
  • 1/4 tsp nutmeg
  • 1 tsp Dijon mustard optional

For cooking

  • 2 tbsp neutral oil
  • 2 tbsp butter

Gravy

  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 1/2 Tasses beef stock or veal stock
  • 1 tsp Worcestershire sauce
  • 1 tsp soy sauce
  • 1 tsp Dijon mustard
  • 1/2 Tasse 15% cream
  • Salt and pepper to taste

Mashed potatoes

  • 2 1/2 lb Yukon Gold potatoes
  • 1 tbsp salt for the water
  • 4 tbsp butter
  • 1/2 to 3/4 Tasse warm milk
  • Black pepper to taste

Instructions
 

  • Mashed potatoes: Boil potatoes in salted water until tender. Drain, steam dry 30–60 seconds, mash with butter and warm milk. Pepper and keep warm.
  • Panade: Mix breadcrumbs + milk, rest 5–10 minutes.
  • Onion: Sweat onion in 2 tbsp butter until soft; cool slightly.
  • Meatballs: Mix pork, beef, onion, panade, eggs, salt, pepper, allspice, nutmeg (and Dijon if using) just until combined. Roll into 1-tbsp balls.
  • Brown: Pan-fry meatballs in batches with oil + butter until golden; set aside.
  • Gravy: Add 3 tbsp butter, whisk in flour 60–90 seconds. Whisk in stock, add Worcestershire, soy sauce, Dijon. Simmer until thickened, stir in cream.
  • Finish: Return meatballs to sauce, simmer gently 5–8 minutes until cooked through. Serve over mashed potatoes.

Vidéo

Notes

FAQ

Do these taste like IKEA meatballs?
They’re very close in the “flavor family” and texture, but the gravy has a more chef-style depth and the seasoning is properly balanced.
Why are my meatballs tough?
Usually overmixing, skipping the panade, or cooking too hard. Mix gently and simmer in the gravy to finish.
Can I make them ahead?
Yes. They reheat well in the gravy. Add a small splash of stock or milk when reheating to loosen the sauce.
Can I freeze them?
Yes. Freeze meatballs and sauce together or separately. Thaw overnight and reheat gently.
What internal temperature should the meatballs reach?
Cook until fully done and no longer pink inside. Small meatballs cook quickly once in the gravy.
Can I bake instead of pan-fry?
Yes, but you’ll lose some browning flavor. If you bake, still build the gravy in a pan and simmer the baked meatballs in it.
Mots clés meatballs