Copycat IKEA Swedish Meatballs

Why You’ll Love This Recipe

These Swedish meatballs are packed with flavor thanks to a combination of ground meats and warm spices like allspice and nutmeg. The creamy gravy is silky and savory, perfect for drizzling over every bite. Best of all, it’s made with everyday ingredients and doesn’t require a trip to the store—or the checkout line at IKEA. Whether you’re cooking for your family or entertaining guests, this dish is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:
ground beef
ground pork
yellow onion, finely grated
garlic, minced
breadcrumbs
egg
milk
allspice
nutmeg
salt
black pepper
olive oil or butter (for cooking)

For the Gravy:
butter
all-purpose flour
beef broth
heavy cream
Dijon mustard
soy sauce
salt
pepper

Directions

1. In a large bowl, combine ground beef, ground pork, grated onion, garlic, breadcrumbs, egg, milk, allspice, nutmeg, salt, and pepper. Mix gently until just combined—avoid overmixing.
2. Form mixture into small meatballs (about 1 to 1½ inches in diameter).
3. Heat olive oil or butter in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 10–12 minutes). Remove from skillet and set aside.
4. In the same skillet, melt butter for the gravy. Stir in flour and cook for 1–2 minutes to form a roux.
5. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pan.
6. Stir in heavy cream, Dijon mustard, and soy sauce. Simmer for 5–7 minutes until thickened and smooth. Season with salt and pepper to taste.
7. Return meatballs to the pan and simmer in the sauce for a few more minutes to heat through.
8. Serve hot over mashed potatoes, noodles, or rice. Garnish with chopped parsley if desired.

Servings and timing

This recipe serves 4–6 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• All-beef version: Use only ground beef if you prefer.
• Add parsley or chives: Mix fresh herbs into the meatballs for extra flavor.
• Spicy twist: Add a pinch of cayenne or chili flakes to the meat mixture.
• Use sour cream: Replace part of the heavy cream with sour cream for tangier gravy.
• Oven-baked meatballs: Bake meatballs at 400°F (200°C) for 20 minutes instead of pan-frying.
• Gluten-free: Use gluten-free breadcrumbs and a gluten-free flour blend for the roux.
• Dairy-free: Use plant-based milk and cream, and a dairy-free butter substitute.
• Frozen meatballs shortcut: Use high-quality store-bought meatballs and focus on making the homemade gravy.
• Add mushrooms: Sauté mushrooms in the skillet before adding the roux for extra umami.
• Lingonberry twist: Serve with a spoonful of lingonberry jam for the true IKEA-style experience.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if the sauce has thickened too much.
You can also freeze the cooked meatballs and gravy separately for up to 2 months. Thaw overnight in the fridge and reheat before serving.

FAQs

What makes these Swedish meatballs different from Italian meatballs?

Swedish meatballs use a combination of beef and pork, and are flavored with warm spices like allspice and nutmeg. They’re also served with a creamy gravy instead of tomato sauce.

Can I make them ahead of time?

Yes, you can prep and cook the meatballs in advance, then refrigerate or freeze them. Make the gravy fresh for best flavor.

What’s the best side to serve with Swedish meatballs?

Mashed potatoes are classic, but they’re also great with buttered egg noodles, rice, or even steamed vegetables.

Can I use ground turkey or chicken?

Yes, but the texture and flavor will be lighter. Consider adding a splash of Worcestershire sauce for depth.

Can I bake the meatballs instead of frying?

Absolutely. Bake them at 400°F (200°C) for about 20 minutes, or until cooked through.

Is the soy sauce traditional?

While not traditional, soy sauce adds umami and saltiness to the gravy. You can also use Worcestershire sauce instead.

How do I prevent the meatballs from falling apart?

Be sure to use enough binder (egg and breadcrumbs) and avoid overmixing the meat.

Can I double the recipe?

Yes, this recipe doubles well—just use a large enough skillet or make in batches.

Can I use pre-made gravy?

You can, but homemade gravy gives the best flavor and allows you to control the seasoning and consistency.

What can I substitute for Dijon mustard?

A bit of yellow mustard or a splash of vinegar can be used in place of Dijon in the gravy.

Conclusion

Copycat IKEA Swedish Meatballs bring all the rich, cozy flavor of the store-bought favorite right to your dinner table—without the crowds or flat-pack furniture. With tender meatballs and creamy gravy, this comforting classic is sure to become a go-to recipe in your home. Serve it with your favorite sides, and don’t forget the lingonberry jam for the full experience.

Copycat IKEA Swedish Meatballs

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Copycat IKEA Swedish Meatballs are juicy, tender meatballs made with a blend of ground meats and warm spices, served in a creamy, savory gravy. This comforting dish is perfect over mashed potatoes or noodles and tastes just like the iconic IKEA version.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Swedish
• Diet: Halal

Ingredients

• • For the Meatballs:
  • 1/2 lb ground beef
  • 1/2 lb ground pork
  • 1 small yellow onion, finely grated
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup milk
  • 1/4 tsp allspice
  • 1/8 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil or butter (for cooking)

 

• For the Gravy:
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups beef broth
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1 tsp soy sauce
• Salt and black pepper, to taste

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Instructions

1. In a large bowl, mix together all meatball ingredients until just combined—do not overmix.
2. Roll into 1 to 1½-inch meatballs.
3. Heat olive oil or butter in a large skillet over medium heat. Cook meatballs in batches, turning to brown all sides, about 10–12 minutes. Remove and set aside.
4. In the same skillet, melt butter for the gravy. Add flour and whisk for 1–2 minutes to make a roux.
5. Gradually whisk in beef broth, scraping the bottom of the pan. Stir until smooth.
6. Add heavy cream, Dijon mustard, and soy sauce. Simmer for 5–7 minutes until thickened. Season with salt and pepper.
7. Return meatballs to skillet and simmer in the gravy for 3–5 minutes until heated through.
8. Serve hot over mashed potatoes, noodles, or rice. Garnish with parsley if desired.

Notes

• For extra flavor, sauté mushrooms before starting the gravy.
• Bake meatballs at 400°F (200°C) for 20 minutes as a lower-mess option.
• Add a spoonful of sour cream for a tangier gravy.
• Serve with lingonberry jam for a true IKEA-style experience.

Nutrition

• Serving Size: 1 serving
• Calories: 510
• Sugar: 3g
• Sodium: 680mg
• Fat: 36g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 135mg