IKEA-Inspired Swedish Meatballs
IKEA-Inspired Swedish Meatballs
Ingredients
For the Meatballs
- 1 pound ground pork
- 1 pound ground beef
- 2 tablespoons breadcrumbs, Panko style
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon yellow mustard
- 1/4 cup Parmesan cheese, grated, optional
- 1/2 onion, small, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon oil, for browning
For the Creamy Gravy
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups hot water
- 1 teaspoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 1/2 teaspoons chicken bouillon powder
- 1 tablespoon sour cream
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs, one large egg, milk, Parmesan cheese (if using), and 1 teaspoon of yellow mustard. Whisk these ingredients together until well blended.
⏱️ 5 min
- 2
Add the ground pork, ground beef, finely diced onion, and chopped fresh cilantro to the bowl. Crack in the second large egg. Mix all ingredients thoroughly with your hands until just combined, being careful not to overmix.
⏱️ 5 min
- 3
Form the mixture into small, bite-sized meatballs, approximately 1 inch in diameter. You should get about 30-40 meatballs.
⏱️ 10 min
- 4
Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Once hot, add the meatballs in batches, if necessary, to avoid overcrowding the pan. Brown them on all sides until cooked through and nicely caramelized. This should take about 8-10 minutes per batch. Remove the cooked meatballs from the pan and set aside on a plate, leaving any pan drippings and browned bits in the skillet for the sauce.
⏱️ 10 min•🌡️ 350
- 5
Using the same skillet with the meatball drippings, add the unsalted butter and melt it over medium heat.
⏱️ 1 min
- 6
Once the butter is melted, sprinkle in the all-purpose flour. Whisk constantly for 1-2 minutes to create a roux, cooking until it's lightly browned and smells nutty.
⏱️ 2 min
- 7
Gradually pour in the hot water while continuously whisking to prevent lumps and create a smooth sauce. Add the remaining 1 teaspoon of yellow mustard, Worcestershire sauce, salt, and chicken bouillon powder. Continue to whisk until all ingredients are fully incorporated and the sauce begins to thicken.
⏱️ 3 min
- 8
Stir in the sour cream until the sauce becomes creamy and smooth. Taste and adjust seasonings if needed.
⏱️ 1 min
- 9
Return the cooked meatballs to the pan with the creamy gravy. Gently stir to coat the meatballs. Simmer for 3-5 minutes, allowing the meatballs to heat through and absorb the delicious flavors of the gravy.
⏱️ 4 min
- 10
Serve hot, garnished with fresh cilantro if desired. These meatballs pair wonderfully with mashed potatoes or egg noodles.
Kitchen Tools
Nutrition Facts (per serving)
IKEA-Inspired Swedish Meatballs
Ingredients
For the Meatballs
- 1 pound ground pork
- 1 pound ground beef
- 2 tablespoons breadcrumbs, Panko style
- 2 large eggs
- 1 tablespoon milk
- 1 teaspoon yellow mustard
- 1/4 cup Parmesan cheese, grated, optional
- 1/2 onion, small, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon oil, for browning
For the Creamy Gravy
- 2 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups hot water
- 1 teaspoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 1/2 teaspoons chicken bouillon powder
- 1 tablespoon sour cream
Instructions
- 1
In a large mixing bowl, combine the breadcrumbs, one large egg, milk, Parmesan cheese (if using), and 1 teaspoon of yellow mustard. Whisk these ingredients together until well blended.
⏱️ 5 min - 2
Add the ground pork, ground beef, finely diced onion, and chopped fresh cilantro to the bowl. Crack in the second large egg. Mix all ingredients thoroughly with your hands until just combined, being careful not to overmix.
⏱️ 5 min - 3
Form the mixture into small, bite-sized meatballs, approximately 1 inch in diameter. You should get about 30-40 meatballs.
⏱️ 10 min - 4
Heat 1 tablespoon of oil in a large skillet or pan over medium heat. Once hot, add the meatballs in batches, if necessary, to avoid overcrowding the pan. Brown them on all sides until cooked through and nicely caramelized. This should take about 8-10 minutes per batch. Remove the cooked meatballs from the pan and set aside on a plate, leaving any pan drippings and browned bits in the skillet for the sauce.
⏱️ 10 min•🌡️ 350 - 5
Using the same skillet with the meatball drippings, add the unsalted butter and melt it over medium heat.
⏱️ 1 min - 6
Once the butter is melted, sprinkle in the all-purpose flour. Whisk constantly for 1-2 minutes to create a roux, cooking until it's lightly browned and smells nutty.
⏱️ 2 min - 7
Gradually pour in the hot water while continuously whisking to prevent lumps and create a smooth sauce. Add the remaining 1 teaspoon of yellow mustard, Worcestershire sauce, salt, and chicken bouillon powder. Continue to whisk until all ingredients are fully incorporated and the sauce begins to thicken.
⏱️ 3 min - 8
Stir in the sour cream until the sauce becomes creamy and smooth. Taste and adjust seasonings if needed.
⏱️ 1 min - 9
Return the cooked meatballs to the pan with the creamy gravy. Gently stir to coat the meatballs. Simmer for 3-5 minutes, allowing the meatballs to heat through and absorb the delicious flavors of the gravy.
⏱️ 4 min - 10
Serve hot, garnished with fresh cilantro if desired. These meatballs pair wonderfully with mashed potatoes or egg noodles.