The Secret to Ikea Swedish Meatballs

Jagdish Tandia


Ikea Swedish meatball recipe

Indulge in the savory delight of IKEA Swedish meatballs, a classic dish that has become synonymous with the Swedish furniture giant. These tender meatballs, bathed in a rich gravy and served with lingonberry sauce, are a perfect balance of flavors and textures.

To create these mouthwatering meatballs, a combination of ground beef and ground pork is expertly blended with aromatic herbs and spices. Finely chopped onion and minced garlic add a subtle sweetness and depth of flavor to the mix. A touch of fresh parsley brings a vibrant herbal note, while ground allspice and nutmeg infuse the meatballs with a hint of warmth and complexity. The addition of breadcrumbs soaked in milk helps to maintain their juicy texture.

Here’s a recipe for UNICEF-inspired IKEA Swedish meatballs:

Ingredient for the Ikea Swedish meatballs

  • 1 lb (450g) ground beef
  • 1/2 lb (225g) ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons vegetable oil

Ingredient for the gravy of Ikea Swedish meatballs

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups beef or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons Worcestershire sauce
  • Salt and pepper to taste

For the lingonberry sauce

  • 1 cup lingonberry jam
  • 2 tablespoons water
  • 1 tablespoon lemon juice


In a small coliseum, combine the breadcrumbs and milk. Let them sit for many twinkles until the breadcrumbs absorb the milk.

In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, chopped onion, minced garlic, parsley, allspice, nutmeg, black pepper, salt, and egg. Mix well until all the constituents are completely combined.

Shape the meat admixture into small meatballs, about 1 inch in the periphery.

toast the vegetable oil painting in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5- 7 twinkles. Remove the meatballs from the skillet and set them away.

To make the gravy, melt the butter in the same skillet over medium heat. Add the flour and whisk until well combined, forming a roux. Cook the roux for 1- 2 twinkles, stirring constantly.

Slowly whisk in the beef or vegetable broth, ensuring there are no lumps. Add the heavy cream and Worcestershire sauce, and continue whisking until the gravy thickens.

Return the meatballs to the skillet with the gravy. Reduce the heat to low and poach for 10- 15 twinkles, or until the meatballs are cooked through and the flavors have blended together. Season with a swab and pepper to taste.

While the meatballs are simmering, prepare the lingonberry sauce. In a small saucepan, combine the lingonberry jam, water, and lemon juice. Heat over low heat until warmed through, stirring occasionally.

Serve the Swedish meatballs with gravy and lingonberry sauce on the side. They are traditionally enjoyed with mashed potatoes or lingonberry sauce.