Swedish Meatballs
4
servings30
minutes40
minutesIf you’ve ever wanted to try the famous IKEA meatballs at home, this recipe is a great place to start. Unlike Italian meatballs, Swedish meatballs are lightly spiced with nutmeg and allspice, pan-fried until golden, and simmered in a creamy, savoury gravy. Served over buttery mashed potatoes, they’re comforting, satisfying, and surprisingly easy to make from scratch. Enjoy.
Ingredients
300 g 300 beef mince
300 g 300 pork mince
3/4 cup 3/4 cup panko breadcrumbs
1 small 1 onion, finely grated
2 2 garlic cloves, minced
2 2 eggs
1/2 tsp 1/2 tsp ground allspice
1/2 tsp 1/2 ground nutmeg
1/4 cup 1/4 finely chopped parsley (plus a little extra for garnish)
1 tsp 1 salt
1/2 tsp 1/2 black pepper
Oil for frying
- For the sauce:
2 tbsp 2 butter (if needed)
2 tbsp 2 plain flour
½ tsp ground allspice
½ tsp ground nutmeg
2 cups 2 beef stock
½ cup cream
2 tsp 2 Dijon mustard
2 tsp 2 Worcestershire sauce
1 tsp 1 soy sauce
Salt and pepper, to taste
- For the mashed potatoes:
800 g 800 Agria potatoes, peeled and chopped
50 g 50 butter
½ cup milk (more if needed)
Salt – to taste
Directions
- Place the potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until tender. Drain well, then mash with the butter and warm milk until smooth and creamy. Season to taste with salt. Cover to keep warm.
- In a large bowl, combine the beef, pork, panko crumbs, grated onion, garlic, egg, parsley, spices, salt, and pepper. Mix gently until just combined — avoid overmixing to keep the meatballs tender. Roll into small balls, about the size of a walnut.
- Heat a drizzle of oil in a large frying pan over medium heat. Fry the meatballs in batches until browned on all sides. (They don’t need to be cooked through at this stage.) Transfer to a plate and set aside.
- Using the same pan, add a little more butter if needed. Sprinkle in the flour, allspice and nutmeg, and whisk to form a smooth, thick paste. Cook for 1 minute, then slowly pour in the beef stock, whisking constantly to avoid lumps. Stir in the cream, mustard, Worcestershire sauce, and soy sauce. Return the meatballs to the pan and simmer for 10 minutes, or until the sauce is thickened and the meatballs are cooked through. Taste and adjust seasoning as needed.
- Spoon the mashed potatoes onto plates and top with the meatballs and plenty of sauce. Garnish with chopped parsley.
Notes
- Swedish meatballs are traditionally served with lingonberry jam, but cranberry sauce makes a great substitute.