Swedish meatballs with gravy over mashed potatoes is an easy dinner your family will love. This IKEA meatballs recipe is one you'll keep making over and over again!
Oh boy, friends. Swedish meatballs over mashed potatoes is a new dinner idea to our family meals! Just in time for the upcoming fall and winter seasons, you must bookmark this Swedish meatballs recipe! In fact, go ahead and start planning it on your menu now.
Sometimes I can get tired of the same ol' grilling, sheet pan, pasta, soup, etc. recipes and forget there are a bunch of other dinner ideas out there! We've had a lot of Italian meatballs lately (frozen Sam's Club beef meatballs with spaghetti, or meatball subs, or homemade spaghettio's and meatballs) but Swedish meatballs never crossed my mind until recently when I just needed something different.
📋 Grocery List
You all are familiar with IKEA meatballs, right? This is basically a copycat version with a few little tweaks to my liking. During the last few months, IKEA released their Swedish meatballs recipe, but I felt it was missing a little punch, so I added in a few spices to bring it to perfection. The Swedish meatball sauce also needed a little more flavor, in my opinion, so my recipe will reflect that change as well. Gather these ingredients:
Grocery List for Swedish Meatballs
- Ground beef (1 lb.)
- Ground pork (1 lb.)
- Yellow onion (1 small)
- Garlic clove (1)
- Breadcrumbs (1/2 cup)
- Egg yolks (2 large)
- Milk (4 tablespoons)
- Ground nutmeg
- Salt & pepper
Grocery List for Swedish Meatball Sauce
- Beef broth/stock (3 cups)
- Unsalted butter (4 tablespoons)
- Flour (1/4 cup)
- Sour cream (1 cup)
- Soy sauce (2 teaspoons)
- Dijon mustard (1 teaspoon)
- Fresh parsley (optional)
- Salt & pepper
You will also want to grab a few potatoes to cook and mash or even a bag of instant if you want. I'm not above that. 🙂
Click here for full recipe ingredients and instructions.
We are used to Italian meatballs in a chunky tomato sauce, but Swedish meatball sauce is a creamy roux-based sauce made with beef broth, sour cream, soy sauce and a few other delicious ingredients. It makes a nice gravy over mashed potatoes. You get your meat and potatoes all in one!
What makes Swedish meatballs so special, beyond the creamy beefy sauce is the added seasoning of nutmeg and allspice mixed into the meat.
If you do not like potatoes, you can serve the Swedish meatballs over egg noodles, a rice pilaf, or just on their own with a side of green beans or salad. I think a pearl onion dish would go nicely as a side, too, or even broccoli or brussels sprouts.
👩🏽🍳 How to Form Meatballs
Swedish meatballs are typically smaller than Italian meatballs. I use my small cookie scoop to uniformly size them then go back through and roll them between my hands. I place them all on a large cookie sheet while prepping.
These meatballs are SO good. You don't have to wait to get them at IKEA anymore now that you can make them at home!
For the Swedish meatballs:
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup breadcrumbs (I like Panko)
- 4 tablespoons milk
- 1 small yellow onion , peeled and grated (or finely chopped)
- 1 garlic clove , minced
- 2 large egg yolks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 tablespoon olive oil
For the Swedish meatball sauce:
- 4 tablespoons unsalted butter
- 1/4 cup flour
- 3 cups beef broth or stock
- 1 cup sour cream
- 2 teaspoons soy sauce
- 1 teaspoon Dijon mustard
- Fresh parsley , for garnish (optional)
For the meatballs:
- In a large mixing bowl, combine the beef and pork. Use your hands to mix together thoroughly. Add the rest of the meatball ingredients (minus the oil) and continue to mix until evenly combined.
- Shape meat mixture into small rounds. (I use my small cookie scoop then round out with my hands.) Place on a large baking sheet; set aside.
- Heat 1 tablespoon of oil in large skillet over medium high heat. When hot, add meatballs and brown on all sides, about 5 minutes. Transfer to large paper towel lined platter or baking sheet; set aside. (Brown in two batches to not overcrowd.) Drain excess grease, but do not clean skillet - leaving a little for the sauce below.
For the meatball sauce:
- In the same large skillet, melt the butter over medium heat. Whisk in the flour and cook 2 minutes until lightly browned. Slowly pour in the broth and stir 2 minutes. Stir in sour cream, soy sauce and mustard. Salt and pepper, to taste.
- Add the meatballs to the sauce, cook over a simmer until thickened and meatballs are cooked through, about 8 to 10 minutes.
- Serve over mashed potatoes (our preference), egg noodles, or rice. Garnish with torn parsley, optional.
- I prefer to use 85/15 ground beef for this recipe.
- You can use half ground beef and half ground turkey, or all beef.
- Nutrition information is an estimate only based on a yield of 60 small meatballs.
- Serving size will vary depending on size of meatballs.