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Swedish Meatballs (IKEA Copycat) Recipe

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This recipe recreates the classic Swedish Meatballs popularized by IKEA, featuring tender meatballs made from a blend of ground beef and pork seasoned with warm spices. Paired with a rich, creamy gravy infused with nutmeg, allspice, and a hint of mustard, these meatballs are perfect served over mashed potatoes or egg noodles for a comforting meal.

Ingredients

Swedish Meatballs

  • 1 lb ground beef, 80/20
  • 1 lb ground pork
  • ⅓ cup breadcrumbs, unseasoned or gluten-free
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon allspice
  • 2 teaspoons kosher salt
  • 1 medium sweet onion, grated
  • 2 tablespoons flat leaf parsley, finely chopped
  • 2 tablespoons olive oil

Swedish Gravy

  • ½ cup unsalted butter (1 stick)
  • ¼ cup all-purpose flour
  • 2 ½ cups beef broth (add more for thinner gravy)
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt (adjust to taste)
  • ¼ teaspoon allspice
  • ¼ teaspoon freshly grated nutmeg
  • ¾ cup heavy cream
  • 1 tablespoon flat leaf parsley, finely chopped

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine ground beef, ground pork, breadcrumbs, beaten egg, garlic powder, freshly grated nutmeg, allspice, kosher salt, grated sweet onion, and chopped parsley. Mix gently with your hands or a spoon until all ingredients are evenly incorporated without overmixing.
  2. Form the Meatballs: Shape the meat mixture into small, evenly sized meatballs, about 1 to 1 ½ inches in diameter. Placing them on a tray or plate as you go.
  3. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding and cook until browned on all sides and cooked through, about 7-9 minutes, turning frequently. Remove the cooked meatballs from the skillet and set aside.
  4. Make the Swedish Gravy: In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook this mixture for about 2-3 minutes, stirring constantly, until it turns a light golden color.
  5. Add Liquids and Seasonings: Gradually whisk in the beef broth, ensuring no lumps form. Stir in Worcestershire sauce, Dijon mustard, kosher salt, allspice, and freshly grated nutmeg. Let the gravy simmer gently for 5-7 minutes until it thickens.
  6. Finish the Gravy: Stir in the heavy cream and chopped parsley. Adjust seasoning to taste, adding more salt if necessary. Allow the gravy to heat through but do not let it boil vigorously.
  7. Combine Meatballs and Gravy: Return the cooked meatballs to the skillet with the gravy. Gently coat the meatballs in the sauce and warm through for another 3-4 minutes over low heat.
  8. Serve: Serve the Swedish meatballs hot, garnished with additional parsley if desired. They pair wonderfully with mashed potatoes, egg noodles, or lingonberry sauce for an authentic experience.

Notes

  • For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
  • Grate the onion finely to ensure it blends well into the meat mixture without adding large chunks.
  • Do not overcrowd the pan when cooking meatballs to ensure proper browning.
  • Adjust the thickness of the gravy by adding more beef broth if it becomes too thick.
  • Freshly grated nutmeg and allspice add a warm, authentic flavor; avoid pre-ground for best results.
  • This recipe can be made ahead and refrigerated; reheat gently in gravy before serving.

Find it online: https://recipethrive.com/swedish-meatballs-ikea-copycat-recipe/