Homemade Ikea Meatballs (Printable)
Tender beef-and-pork meatballs browned and simmered in a creamy gravy, perfect with mashed potatoes.
# Ingredient List:
→ Meatballs
01 - 9 ounces ground beef
02 - 9 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon salt
09 - 1/2 teaspoon black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
12 - 2 tablespoons unsalted butter, for frying
13 - 2 tablespoons vegetable oil, for frying
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt, to taste
21 - Black pepper, to taste
# Steps:
01 - Combine breadcrumbs and milk in a large bowl; allow to soak for 5 minutes.
02 - Add ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg. Gently mix by hand or with a wooden spoon until just incorporated, taking care not to overwork the mixture.
03 - Shape the mixture into small, uniform balls, each approximately the size of a walnut (about 1 1/4 inches in diameter).
04 - Heat butter and vegetable oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until evenly browned on all sides, roughly 8 minutes per batch. Transfer meatballs to a plate and set aside.
05 - Melt unsalted butter in the same skillet over medium-low heat. Sprinkle in flour and cook while stirring continuously for 1 minute to form a roux.
06 - Gradually add the beef or vegetable stock, whisking constantly to prevent lumps. Stir in heavy cream, soy sauce, and Dijon mustard. Simmer the mixture until the sauce thickens, about 5 to 7 minutes.
07 - Return the browned meatballs to the skillet, gently turning to coat them in the sauce. Simmer over low heat for 5 to 10 minutes, ensuring they are heated through.
08 - Serve immediately, ideally accompanied by mashed potatoes, lingonberry jam, and seasonal steamed vegetables.
# Expert Advice:
01 -
- The creamy gravy clings to every meatball, making each bite taste richer and cozier than anything in a restaurant.
- Playing with the aromatic spices like allspice and nutmeg gave these meatballs a warmth that instantly made them a family favorite.
02 -
- Over-mixing the meat mixture turns the meatballs dense, so stop once it's barely combined.
- Using both butter and oil for frying stops the meatballs from scorching before they're cooked through.
03 -
- Rolling the meatballs with slightly wet hands keeps them smooth.
- Add a pinch of nutmeg at the very end for a gentle, aromatic lift.