Homemade Ikea Meatballs (Print Version)
Tender beef-and-pork balls, lightly spiced and pan-seared, finished in a creamy stock-and-mustard sauce.
# What You Need:
→ 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 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 and pepper, to taste
# How To Make:
01 - Combine the breadcrumbs and milk in a large mixing bowl and let stand for 5 minutes until softened.
02 - Add ground beef, ground pork, onion, garlic, egg, salt, black pepper, allspice, and nutmeg to the soaked breadcrumbs. Gently mix by hand or with a wooden spoon just until combined, ensuring the mixture does not become dense.
03 - Roll the meat mixture into small balls, each about the size of a walnut or roughly 1 1/4 inches in diameter, and set aside on a tray.
04 - Heat unsalted butter and vegetable oil in a large skillet over medium heat. Fry meatballs in batches, turning frequently, until evenly browned on all sides, about 8 minutes per batch. Transfer browned meatballs to a plate.
05 - Melt butter in the same skillet over medium heat. Whisk in flour and cook, stirring constantly, for about 1 minute to form a light roux.
06 - Gradually pour in beef or vegetable stock, whisking continuously to prevent lumps. Stir in heavy cream, soy sauce, Dijon mustard, salt, and pepper. Allow to simmer until the sauce thickens, approximately 5 to 7 minutes.
07 - Return browned meatballs to the skillet, coating them with the sauce. Simmer gently for 5 to 10 minutes until meatballs are cooked through and heated evenly.
08 - Serve the meatballs hot, generously glazed with the creamy sauce. Accompany with mashed potatoes, lingonberry jam, and steamed vegetables for an authentic presentation.
# Expert Tips:
01 -
- Once you taste the silky homemade gravy, you’ll wonder why you ever settled for cafeteria trays.
- Each batch is loaded with the kind of cozy flavors that make the kitchen feel like a refuge from the world outside.
02 -
- Once, I overmixed the meat and ended up with dense, rubbery meatballs—always mix just until blended.
- Letting the browned bits from the pan become part of the sauce gives extra flavor you’d never get from a clean skillet.
03 -
- Frying in batches keeps the temperature even and prevents steaming, so every meatball crisps perfectly.
- Letting the formed meatballs rest in the fridge for 20 minutes before frying helps them hold their shape.