Homemade Ikea Meatballs (Printable)
Pan-browned beef and pork meatballs simmered in a creamy mustard gravy. Serve with mashed potato and lingonberry.
# What You'll Need:
→ Meatballs
01 - 8.8 ounces ground beef
02 - 8.8 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup milk
06 - 1.4 ounces 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 - 1.1 ounces 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
# How to Make It:
01 - Combine breadcrumbs and milk in a large bowl and allow to stand for 5 minutes until softened.
02 - Incorporate ground beef, ground pork, chopped onion, minced garlic, egg, salt, black pepper, allspice, and nutmeg into the breadcrumb mixture. Mix gently until just combined, avoiding over-mixing.
03 - Form mixture into small spheres, each approximately the size of a walnut (about 1.2 inches in diameter).
04 - Heat butter and oil in a large skillet over medium heat. Fry meatballs in batches, turning occasionally, until evenly browned all over, about 8 minutes per batch. Remove meatballs and set aside.
05 - Melt butter in the same skillet. Whisk in flour and cook for 1 minute, allowing the roux to develop a golden hue.
06 - Gradually pour in stock while whisking to prevent lumps. Add heavy cream, soy sauce, and Dijon mustard. Season with salt and black pepper. Simmer, stirring, until the sauce thickens, about 5 to 7 minutes.
07 - Return browned meatballs to the skillet, turning to coat with the sauce. Simmer gently for 5 to 10 minutes, ensuring meatballs are heated through.
08 - Arrange hot meatballs with sauce on a serving platter. Accompany with mashed potatoes, lingonberry jam, and steamed vegetables if desired.
# Expert Tips:
01 -
- No cafeteria line can compete with the intoxicating aroma that fills your kitchen.
- This gravy clings to the meatballs with that perfect, not-too-thick, not-too-runny embrace—just right for soaking up with mashed potatoes.
02 -
- Packing the meatballs too tightly makes them dense; learned that after a batch turned out like chewy marbles.
- Whisking the sauce constantly prevents lumps and makes the gravy silky—resist any urge to leave the stove here.
03 -
- A digital thermometer ensures perfectly cooked meatballs (aim for 71°C/160°F inside).
- A dash of Worcestershire sauce in the gravy is my secret weapon for extra savoriness.