If you love the Ikea Swedish Meatballs, this recipe is for you! These Swedish Meatballs are the ultimate comfort food. Both adults and kids will love this recipe.
This Swedish Meatballs recipe is insanely good. If you’ve never tried this dish before, let me give you the quick and dirty. Moist and juicy chicken meatballs are browned and tossed with a rich, beef-based gravy.
While this may not be an exact copy of the Ikea’s Swedish Meatballs, this version is just so darn good. Let’s get started!
How to Make Swedish Meatballs
Making Swedish Meatballs at home is a no-brainer. Follow the below instructions to nail this dish each and every time:
- Work together your ground meat, bread crumbs, onion, egg, salt, and pepper by hand.
- Roll into meatballs.
- Preheat a skillet with oil and brown the meatballs.
- Remove meatballs and set the skillet aside.
Making Meatball Gravy
Our version of Swedish Meatballs sauce absolutely makes this dish. It’s thick, dreamy, and soooooo creamy.
- Add butter to the same skillet. Once melted, add flour and stir.
- Whisk in water, whipping cream, and broth concentrate in that order.
- Press garlic into the cream and add meatballs.
- Let simmer for 2-3 minutes and serve.
Serving Swedish Meatballs
Whether you are looking comfort of something more low-carb, Swedish Meatballs are so darn versatile. You can ladle the mixture over any of your favorite grains. From rice to quinoa, you can’t go wrong.
You can also toss your Swedish Meatballs with egg noodles. Or if you’re feeling especially decadent, serve them on top of Easy Creamy Mashed Potatoes. You are in for a treat.
If you’re trying to keep things light, pair your meatballs with your favorite roasted veggie.
Storing Swedish Meatballs
One of the best things about this recipe, is that it reheats so beautifully. You can double or triple it and have it as leftovers throughout the week. Follow the instructions below for storing and reheating:
- Refrigerating – Place your Swedish Meatballs in an airtight container in the refrigerator. They should keep for up to five days when stored properly. To reheat, zap the meatballs in the microwave for 2-3 minutes, making sure to stir halfway through. You can reheat them in a saucepan over medium-heat.
- Freezing – Swedish Meatballs are great for freezing. Let them defrost in the fridge overnight. When you’re ready to serve, reheat them the same as if refrigerated. Be mindful to eat within 2-3 days after thawing.
Tips for Making the Best Swedish Meatballs
- Use High Quality, Lean Ground Meat. Our for fresh ground meat from the butcher. Also, try to stick to no more fat that 80 percent lean and 20 percent fat. You want your meatballs to shape well and not be too greasy.
- Switch Up The Meat. Don’t like ground chicken? Go 50 percent ground pork and 50 percent beef. You could even use ground turkey if you want to be especially healthy.
- Don’t skip the browning. Browning your meatballs not only locks in flavor, it helps keep the shape of your meatballs when you add the sauce in. Whatever you do, don’t skip this crucial step!
Other Meatball Recipes
Love meatballs? This collection of dishes is sure to satisfy any craving:
- One-Pan Meatball Pasta Recipe – A one-pan pasta dish is the perfect weeknight savior.
- Lamb Meatballs – These tender baked meatballs are packed with savory ground lamb and spiced-herb flavor.
- Meatball Kale Soup Recipe – This hearty soup eats like a meal.
- Grape Jelly Meatballs – Yes, you read right. Grape jelly gives these meatballs the perfect balance of sweet and salty.
- Marinara Meatballs Recipe – An old-y, but a good-y. Pop these meatballs on top of pasta or ladle them in between a buttered sandwich roll.
- 2 lbs Ground Chicken
- 1 cup Bread Crumbs
- 1 Onion grated
- 1 Egg
- Salt & Pepper to taste
- Light Olive Oil for frying
- 2 tbsp Unsalted Butter
- 3 tbsp Flour
- 1 cup Hot Water
- 1/4 cup Whipping Cream
- 1 tbsp Beef Better Than Bouillon
- 2 Garlic Cloves
- Combine ground meat, bread crumbs, grated onion, egg and salt & pepper. Work the meat with your hands until well mixed.
- Out of prepared meat, roll out equal-sized meatballs. Use an ice cream scoop to make sure your portions stay consistent.
- Preheat a skillet with a few tablespoons of light olive oil. Pop your raw meatballs on the skillet. To turn the meatballs, lift up the skillet and shake it from side to side. This will help your meatballs keep their round shape.
- Remove meatballs and set the skillet aside.
- Add butter to the same skillet you friend the meatballs in. Once butter is melted, add flour to the butter and stir until well combined.
- Slowly whisk in water into the flour mixture. Then, whisk in whipping cream, followed by the broth concentrate.
- Press garlic into the cream.
- Add your meatballs in. Let them simmer for 2-3 minutes and serve over mashed potatoes, rice, or pasta.
Really good and easy to make! We loved them. Thanks 💛
Hi Jessie, I am so delighted to hear that! Thank you so much for taking the time to leave feedback! Enjoy!
If I do half the recipe, should I still use one egg?
Hi Jennifer, I have not had to halve the recipe but I think using one egg will be just fine. Its there as a bonding agent. Hope this helps! Happy New Year!
these are INCREDIBLE!!!! #1 new favorite thing, thank you for the recipe!
Thank you so much for the feedback, Kay! I love when people find a new favorite!
So..I tried to double the ingredients, I used 2lbs of beef and 2lbs of pork, 2, cups of plain bread crumbs, 2 eggs, 2 onion, same with the sauce...so I used 2 skillets (mind you I'm new to cooking since I'm a stay at home dad now) I didn't know how much oil to use for each because after cooking the meatballs for a while there was no more oil so I added more..I didn't know what to set the heat on, you never mentioned, I have an electric oven if it matters..so I must've cooked the meatballs for at least an hour or more..then removed the meatballs, removed the excess oil from one of the skillets (the biggest one I had) and added the doubled ingredients for the sauce to that one and the sauce (again didn't know how long or high to set the heat) anyway, it still came out good..I ended up with about 20 to 25 medium sized meatballs added them to the sauce to simmer..also made 3 packages of egg noodles and I did this for 6 people (big eaters) the only issue I had was that there wasn't enough sauce for those 6 plates and had about a pound or more of chopped meat left, which I froze..great meal, but what should I have done differently plus can you be a little more specific to the questions above please..thanks in advance.
Hi Jack - The first time you pop the meatballs into the skillet, you're simply browning them on medium-hight heat. The next time you pop them into the skillet, you'll cook them over medium heat in the sauce. Hope this helps!
I love the recipe because it is delicious and also it is easy!!
Yay! I'm so glad you enjoyed it and found it simple. Happy New Year!
Fantastic recipe that I used for a baby shower. I’d only change up for less garlic next time . Thank you!
Hi Christine, thank you for your feedback, glad you loved the recipe!
Thank you. Easy to make and my family loves them…
So glad to hear that, thank you for your feedback!!
Any time, I go to IKEA, I need to buy these. I am so excited to make them at home! They taste just as great!
Thank you, I'm so glad you enjoyed them!
These meatballs are fabulous! I love the lighter flavor of chicken paired with the creamy sauce, so yummy!
Yes it's such a comforting meal. I'm so happy to hear you enjoyed it!
Just made these! Super simple recipe and tastes delicious !!!!
I'm so glad you enjoyed the recipe! Thank you for your feedback.
Looks delicious. I know my family would go crazy for this!
They are amazing, I hope you love them!
This is an awesome recipe! I have made it more times than I can count in the last few years and everyone who has tried it has loved it. The sauce actually tastes slightly similar to the famous Ikea meatball sauce 🙂 Thanks for a great recipe!
Hey Oksana, you are right, it does remind me of the Ikea sauce but I do prefer homemade. Thank you for taking the time to leave a comment! Means a lot!
This was delicious thanku
Hey, so glad you liked it! Hope you will get to enjoy other dishes on the blog!
hey can I use pork and beef?
Yes, you can use beef or pork.
That looks delicious. What can I use instead of better than beef bouillon ? Would a cubed bouillon work ? Thanks 🙂
Any bouillon flavors would work in this recipe, so yeah cubed one will work also.
Made this last night and it was the bomb!! Thank you for the awesome recipe.
Hi Anna, I am so happy you guys loved them. Comments like this make me want to post more recipes 😉
This recipe looks great....but I don't eat beef. Any idea for a sub for the beef bouillon? I wonder if the chicken kind would make it taste too different...
Tara, beef bouillon is my personal preference, you can always use chicken bouillon.
Hi, made this last night and loved it. I loved the final piece of adding garlic to the sauce, it added such a delicious layer of flavor!
Will be making this again, thanks:)
Hi Elina, So happy to hear that you loved those meatballs. I agree with you about garlic. Garlic in white sauce is a must!
Can i bake these instead of frying?
Yes you can, do it at 375f until golden brown