Better than Ikea Swedish Meatballs (Köttbullar)

Swedish meatballs, aka köttbullar, are one of those national classics that have become a global mainstay. And how could they not be? One bite of these juicy flavorful meatballs coated in rich buttery gravy, served alongside creamy mashed potatoes and a dollop of tart-sweet lingonberry jam – well, that’s enough to hook you for life.

Which is why for most of us, these little Swedish meatballs are as ubiquitous as Ikea’s Ordning utensil holder – you know the one I speak of. And they’re as familiar to our tastebuds as Abba’s Mamma Mia is to our ears.

That applies even if you’ve never set foot in Sweden. Because one place all of us have been is IKEA.

Ikea Meatballs

Once upon a time, I was completely dependent on IKEA for my meatball addiction. I’m guessing many of us are. Because whether you love it or hate it, one thing is for certain: this behemoth of a furniture store can be credited with bringing the joy of Swedish meatballs around the world.

It’s where most of us had our first taste of Swedish meatballs. And it’s where we keep heading back to, with no intention of buying anything apart from those beloved meatballs. Maybe a cinnamon bun or two.

If that sounds like you – you’re not alone. It’s estimated that around 30% of IKEA visitors are there for the food, not the furniture.

So it’s not surprising that around two million of these delicious meatballs are eaten in IKEA stores. Every. Single. Day. That’s not even taking into account the frozen bags of meatballs customers buy to inhale in the comfort of their homes.

All that is to say that IKEA’s Swedish meatballs are popular stuff. So popular, in fact, that they’re credited with saving IKEA’s restaurants. Which in turn are responsible for keeping you and I wandering around their sprawling showrooms with full bellies and lighter wallets for entire Saturday afternoons.

So with meatballs that good, what could possibly be an improvement? This recipe. Here’s why…

Why these Köttbullar are Better than IKEA’s

As you know by now, IKEA’s meatballs are pretty splendid. So how dare I say that this recipe is better? Well, because it is. And it’s just a few simple tweaks that get them there. Here’s what I mean…

Pork vs Beef

IKEA’s Swedish meatballs are made with 2 parts beef to 1 part pork – you can see the original recipe here. That’s not because it’s better that way – in fact, IKEA’s founder wanted all pork meatballs. But it turns out it’s easier to export meatballs that are majority beef than pork.

But we’re making meatballs, not business decisions here. So we’re going 50/50 for this recipe. Because pork in meatballs is wonderful. Beef may be a better flavor but it’s pork, with its higher fat content, that makes for softer, richer, juicier meatballs.

More Flavor

It’s not just the pork that lends this Swedish meatballs recipe more flavor – there’s actually more flavor. It doesn’t take much to add a couple spices but they make all the difference. The combination of white and black pepper is delicious. And the addition of all spice and a little bit of nutmeg ups the flavor factor subtly but noticeably.

Cooked vs Baked

IKEA’s meatballs are browned in a frying pan and then baked at 180°C for another 30 minutes. While still glorious, I find that Swedish meatballs are so much better when prepared the traditional way – browned in butter on top of the stove.

You get the caramelization, you get the delicious meatball juices to add into the gravy sauce, and you end up with the juiciest meatballs. Oven baking may be easy and effortless but save them for the times you’re really crunched for time. If you have a couple extra minutes – frying is worth it.

Easier than a trip to IKEA

This meatball recipe is easy. Like, really easy. It may be intimidating at first because there are a couple parts to it – potatoes! meatballs! gravy! But try it once and you’ll see that it’s actually so much easier than taking a trip to IKEA. And once you’ve mastered the recipe, you’ll be dependent on IKEA no more for your meatball addiction.

But there’s no point claiming that this Swedish meatball recipe is better than IKEA’s. You’ll just have to try it for yourself. Here’s how to make them…

Ingredients for Swedish Meatballs

As they say, there are as many Swedish meatball recipes as there are people making them. There are meatballs with meat and without. There are meatballs that use more pork and meatballs that are all beef. Some grate their onions, others chop them, and some – like me – run them through the blender or food processor. Some use breadcrumbs and others prefer bread.

If you’re serious about Swedish meatballs, I recommend experimenting with every variety of recipe that appeals to you. My experimentations have led to this recipe.

Swedish Meatball Ingredients

• 500g/10oz ground beef mince
• 500g/10oz ground pork mince
• 1/4 cup (60 ml) milk
• 1 cup breadcrumbs (75 grams) or 2 cups of lightly packed
• 1 large egg
• 1 small onion
• 4 garlic cloves
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1/2 tsp all spice
• 1/4 tsp ground nutmeg
• 3/4 tsp salt

It’s a large recipe – it’ll make you around 70 golf ball sized meatballs. I make this much although we’re a little family of three because Swedish meatballs freeze well and make the perfect meal when you need dinner ready in 10 minutes.

If you want to use less, just halve the recipe. If you want more, double it. And so on.

Here are a couple details about the ingredients…

Beef and Pork Mince

This recipe uses a 50/50 mix of ground beef and ground pork. The beef adds the lovely flavor and the pork brings the juicy softness.

Egg

Egg acts as a binding ingredient for meatballs. Use too much, though, and you’ll wind up with soggy meatballs. It also mixes well with the breadcrumbs and leads to better caramelization on the meatballs.

Milk

Milk is crucial for meatballs. They add a bit of flavor, richness, and most importantly – moisture! This is the ingredient that leads to tender meatballs so never skip it!

Breadcrumbs vs Bread

What’s better for meatballs – breadcrumbs or bread? It’s a controversial topic in the meatball sphere. To be honest, I think both are great. It just depends how you’re cooking them.

Using stale, white bread soaked in milk leads to extra moist, soft meatballs. Which is perfect when you are going to be baking the meatballs, especially in a fan oven, which can result in more dried-out meatballs. The extra moisture of soaked bread helps counteract that. So if you’re baking, feel free to substitute with 2 slices of crust-less white bread instead of breadcrumbs.

But I prefer breadcrumbs for this recipe. And it’s precisely because dried breadcrumbs absorb the meat juices. It soaks up the meaty fat and holds them in which leads to better texture and taste, especially when the meatballs will be fried, not baked.

Just keep in mind that too much breadcrumbs result in heavy, dense meatballs. So we don’t want to overdo it.

Onion and Garlic

These aromatics add flavor and juiciness to the meatballs so we don’t want to be without them. I prefer to mix them into the breadcrumbs raw, instead of sauteeing them first. It’s easier and there’s more juiciness and flavor.

You can grate them straight in or do what I do – blend them and mix their juices in with the breadcrumbs.

Spices

Spices make the world go round. So this Swedish meatball recipe would not be complete without a few vital spices. I’m using a combination of black and white pepper, all spice, and a tiny bit of nutmeg. That’s enough for the meatballs to hold some amazing savory flavor without being overwhelming.

But don’t feel beholden to my spice measurements. Feel free to season as generously as your heart desires.

Okay, you’ve got all your ingredients. Let’s get to making some meatballs.

Quick Tips for Meatball Success

Use a fat with a higher smoke point. My favorite way to cook Swedish meatballs is to brown them in fat on the stovetop. Traditionally, they’re cooked in butter but because butter can burn so easily, I use ghee. Ghee has a much higher smoke point (485°F (250°C)) than butter (350°F (175°C)).

If you don’t have ghee, use a combination of butter and a neutral oil. Using both helps raise the smoke point of butter so it takes longer to burn.

Brown in batches. You don’t want to overcrowd the pan – too much meat juice can lead to a sort of stewing of the meatballs. We don’t want that – we want caramelization! So cook in batches of two, three, or four if you need to, depending on the size of your pan and the number of meatballs you’re making.

Give them time. The perfect Swedish meatballs are browned and slightly crisp on the outside and juicy and tender on the inside. To get this, you can’t rush the browning. Don’t flip them too often – let them sit in place, getting that delicious caramelization, before you target the other sides.

Meatballs falling apart? This recipe results in meatballs that hold their ish together. But if for some reason, you keep getting meatballs that fall apart, the first thing you can do is to use less breadcrumbs the next time around. Try reducing it from 1 cup to 3/4 cup. Another easy trick is to coat the meatballs in a light layer of flour before frying.

How are you serving them? The cooking time is going to depend on how you plan on serving these little meat babies. If you’ll be serving them as part of a smorgasbord, aka a Swedish charcuterie board, you’ll want to make sure they’re cooked through.

But if you’re a sensible person and will be devouring them as Köttbullar med gräddsås, aka meatballs with cream sauce, you’ll want to cook them until they’re almost done…and then let them simmer in the creamy gravy to finish.

How to Make Swedish Meatballs

Swedish meatballs are so delicious, it’s easy to assume they’d be difficult to make. Not so, my friend, not so. Swedish meatballs come together QUICK. Here’s what to do…

Make an Aromatic Paste

Peel the skin off the onion and chop into 4 quarters. Add the onion quarters, garlic cloves, and milk to a blender or food processor and blend until smooth.

Soak the Breadcrumbs

Transfer the blended onion, garlic and juices to a big bowl. Add in the breadcrumbs and milk. Mix well and let soak for a couple minutes.

Make the Meatballs

Add in the rest of the meatball ingredients and use your hand or a hand whisk to quickly blend it all together.

Grab little bits of the meat and roll them into walnut-sized meatballs. No need to tightly pack them like you’re making snowballs – just forming a gently packed round shape is enough.

Lay them all out on a separate sheet or plate.

Cook the Meatballs

Note: How long you cook the meatballs depends on how you’ll be serving them. Smorgasbord-intended meatballs should be cooked through. Meatballs that will be smothered with gravy should be left to simmer in the gravy until they’re fully cooked. Here are the cook times for both.

For smorgasbord meatballs: Heat a generous amount of ghee in a skillet. I’m using 1 tbsp of ghee in a non-stick pan. Let the ghee heat for a couple of minutes. Add the meatballs and brown them on all sides for about 8 to 10 minutes. Gently shake the skillet occasionally to get an even browning.

Reduce the heat and continue to cook for another 2 to 3 minutes, making sure to move the meatballs around so they don’t burn.

For meatballs with gravy: Heat a generous amount of ghee in a skillet. Let the ghee heat for a couple of minutes. Add the meatballs and brown them on all sides for about 5 to 6 minutes. Gently shake the skillet occasionally to get an even browning.

Transfer the meatballs to a separate plate. And DON’T clean that skillet! We’re going to use the meatball drippings to make a heavenly gravy.

What if I Want to Bake the Swedish Meatballs?

You can definitely bake these Swedish meatballs as well. Here’s how:

For smorgasbord meatballs:Preheat the oven to 375°F (190°C). Place the meatballs on a baking sheet – place them about half an inch apart. Bake until just cooked through, around 15 to 20 minutes.

For meatballs with gravy: Preheat the oven to 375°F (190°C). Place the meatballs on a baking sheet – place them about half an inch apart. Bake until just cooked through, around 10 to 12 minutes.

What Sauce to Serve with Swedish Meatballs?

If there’s one thing I know is true, it’s this: the Swedish meatball sauce makes the dish. When it comes to the perfect Swedish meatball gravy, opinions differ. Some like it thick and creamy. Others prefer a thinner liquid gravy. I think the truth is somewhere in the middle – as long as it’s bursting in flavor.

Because nothing beats juicy, savory, caramelized meatballs smothered in rich, umami, buttery gravy. And this recipe is heavenly. It’s so easy to do and adds so much to the overall dish.

What you’ll need for Swedish meatball gravy:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef broth
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tsp Dijon mustard
• ½ cup heavy cream
• 1/4 tsp salt (optional)

How to make Swedish meatball gravy:

Remove the meatballs from the pan. Melt 2 tbsp butter into the juices in the pan. Add 2 tbsp flour and stir well. Stir and heat for about a minute.

Then slowly whisk in beef broth, whisking to get rid of any lumps. Add the soy sauce, Worcestershire sauce, salt and pepper and give it all a good stir. Let simmer and thicken for about 5 minutes. Whisk occasionally.

When the sauce has thickened, add the cream and Dijon mustard and give it a good stir. Add the meatballs and toss it all together. Let it all gently simmer, thicken, and cook for another 3 to 5 minutes. Voila – you’ve got Köttbullar med gräddsås!

What Goes with Swedish Meatballs?

You’ve got yourself some succulent meatballs – and some mouthwatering graxy. So what’s next? What do you eat with Swedish meatballs? Here are the yummiest combos…

Lingonberry Jam

The sweet tartness of lingonberries is the ideal complement to juicy Swedish meatballs and buttery, creamy gravy.

Where to get the stuff? IKEA, of course. Amazon sells it, too. In the UK, I’ve found good options at Ocado.

If you can’t get your hands on lingonberries – cranberry sauce is a good substitute.

Potatismos

Potatismos, or Swedish mashed potatoes, are the perfect side dish to serve with Swedish meatballs and that rich, creamy gravy.

Here’s my favorite potatismos recipe:

• 1 lb potatoes, peeled and cubed
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 tbsp butter
• 3/4 tsp salt
• 3/4 tsp white pepper
• 1/2 tsp sugar
• 1/4 tsp nutmeg

Peel, cube, and boil the potatoes for around 15 minutes until tender. Drain and then mash. You have a couple options here when it comes to mashing for the fluffiest mashed potatoes: use a ricer, a masher, a food mill, or just a simple sieve and a big spoon to squish the potatoes through the sieve.

Heat the milk and butter in a saucepan until the butter melts. Add the potatoes. Add the seasoning. Use a big spoon or even hand mixer to mix everything and further whip the mashed potatoes to your desired consistency.

Season with more salt to taste. Top it off with freshly ground black pepper, chives, or parsley.

More Ways to Enjoy Swedish Meatballs

• Buttered egg noodles. Instead of mashed potatoes, serve the meatballs and gravy on top of lightly buttered wide egg noodles. Yum.

• Swedish meatball subs. Meatball subs are loved by pretty much everyone. Why not make it Swedish style? I find this best done with a crusty baguette. Lightly layer one side with lingonberry jam and add meatballs smothered with a thicker gravy.

• Shishkabob it. One way to make Swedish meatballs even more of a hit with kids – or simply for easy eating at dinner parties – is to pop them onto skewers. Serve with gravy as a dipping sauce.

What Vegetables Go With Swedish Meatballs?

Swedish meatballs smothered in creamy gravy with fluffy mashed potatoes is pure, indulgent comfort food. But sometimes, you need the refreshing crisp and crunch of veggies to counteract the richness of this dish.

So what veggies go with Swedish meatballs?

• Pressgurka, aka pressed cucumber. Meet pressgurka, a pressed and pickled cucumber that makes a wonderfully refreshing, sweet and sour side dish for Swedish meatballs. You can find an easy recipe here.
• Roasted green beans. Served next to Swedish meatballs, roasted green beans offer the perfect crunchy vegetable complement.
• Roasted carrots. I’m particularly fond of rainbow Chantenay carrots as a side. They roast deliciously, don’t take too long, and add welcome color to this dish.
• Salad. Crunchy, crispy, and fresh, a light salad does so much to balance out the richness of the meatballs and gravy.

Can I Freeze Swedish Meatballs?

Yes! Swedish meatballs freeze very well – but do it without any sauce added.

Right when you’re done cooking or baking them is the perfect point to place them in an air-tight container, let cool to room temperature, and stick in the freezer.

When the little balls are frozen in shape, you can transfer them to a Ziploc bag to save space in your freezer. Frozen meatballs are best consumed within 2 to 3 months.

What about the Swedish meatball sauce? The gravy recipe above freezes really well – but you should do it before you add in the heavy cream. Freezing preserves heavy cream but it messes with the texture.

So make the gravy with pan drippings, butter, flour, beef stock, soy sauce, Worcestershire sauce. Mix well. Then cool it to room temperature and freeze it.

When you’re ready to have the gravy, heat it up, add the heavy cream and Dijon mustard – and that’s it. It’s good as new again.