Here’s my take on a classic Swedish meatball recipe! I love a bunch of super smooth homemade meatballs in that creamy silky brown sauce… A traditional recipe I am sure you love to bits as well!
Oh I so bet that this Swedish meatball recipe makes you think of something!
Or perhaps I should say, somewhere.
Of course! Because you are thinking of that very popular Swedish home and decoration chain by the name of IKEA! There they don’t only sell those frozen Swedish meatballs in their food shop right behind the cash registers. You can also order a plate of those little buggers for lunch or dinner at their restaurant!
Admit it, you have done that before as well.
And hey, all I can say is that it is a delicious plateful!
Swedish Meatball Recipe
I’m pretty sure that you have tasted them as well before.
Those Swedish meatballs in the IKEA restaurant are swimming with a lush and creamy brownish gravy. Also on the side comes a traditional scoop of reddish cranberry marmalade. And let’s not forget that a generous portion of golden fries on the side…
However I have to admit that at home I also like to make these meatballs and gravy with simple mashed potatoes! Oh, excellent comfort food.
If I’m not mistaken you can choose between a portion of 10, 15 or 20 meatballs. At least that was the case last time I was there. Am I right?
I’ll check next time I’m there again.
Are you a die hard fan?
Here’s how to make them yourself at home!
Do you love meatballs in thick sauces?
Then you should also check my meatballs in a Greek avgolemono sauce, with lemon and egg yolk! They look very similar to these Swedish meatballs by the way.
- 1 ½ lb ground beef (675 g)
- 2 large garlic cloves finely chopped
- 1 small red onion finely chopped
- 2 tbsp breadcrumbs or panko or breadcrumbs
- 2 tbsp parmesan cheese grated
- 1 small egg
- 1 tbsp plain flour
- ¼ tsp ground cinnamon
- 1 cup beef stock (240 ml), warm
- 1 cup sour cream or cream (240 g)
- 3 tbsp olive oil
- 2 bay leaves
Transfer half of the olive oil, the bay leaves, chopped onion and garlic to a medium saucepan. Season with pepper and salt.
Place the pan over medium heat and cook the onion for 6 to 8 minutes or until nicely browned. Then remove the bay leaves and let the onion cool.
Transfer the minced meat and egg to a large mixing bowl. Add the cooled onion, panko, a pinch of nutmeg, cinnamon and parmesan cheese.
Knead the mince well. Then check the seasoning and add extra pepper or salt to taste. Roll the mince into even balls. Mine were each 1 ½ oz (45 g), making 20 meatballs.
Pour the flour on a deep plate and coat the meatballs. Shake off any excess flour. Pour the remaining olive oil in large non-stick pan and place it over medium-high heat until hot. Then add the meatballs.
Brown the meatballs for 8 to 10 minutes. Shake the pan often.
Then remove the meatballs from the pan and place them on a clean plate. Now pour the warm beef stock in the same pan (with those browned bits for extra flavor to the sauce).
Stir and let the stock reduce by half. Then add the heavy cream (or sour cream).
Stir again and turn the heat low. Let the sauce simmer for 3 to 4 minutes until it starts to thicken a little. Check the seasoning and add extra pepper or salt to taste. Then add the meatballs to the pan again.
Stir and cook the meatballs for another 6 minutes. Scoop them onto plates and drizzle with the remaining sauce. Serve hot.