Swedish meatballs are a classic, and for very good reason! It is hard not to love a bunch of juicy meatballs swimming in that Swedish meatballs sauce. Do you agree?
Speaking of an iconic dish!
Ikea more many means not only furniture and trinkets, but also affordable food and a day out!
In Swedish, “köttbullar” is pronounced more or less like “shut-boo-lahr” (or “shut-bool-lar” depending on regional accents).
IKEA cafés serve them up by the millions every year, cementing their place as a go-to comfort meal for people across the world.
IKEA
We all know that one person that goes to Ikea just for the food.
Breakfast, lunch, dinner, coffee and cakes. I even know a group of retired friends that meets up every Tuesday afternoon to play cards and sip coffee all afternoon!
I bet you do too.
Instant vs. homemade sauce
Do you sometimes make your own Swedish meatballs sauce from scratch?
Or do you like to buy those instant Swedish meatballs sauce packets at the Ikea store?
No worries, there’s nothing wrong with those.
But do give my sauce recipe a try, you need very little ingredients for it and it makes a tremendous difference flavorwise.
Try it and let me know which one you still prefer!
The Secret
But why are they so popular?
I think it is because of that homey feeling that this meal radiates.
Meatballs, a lush glossy sauce, mashed potatoes or golden fries, and then that sweet lingonberry jam served alongside of it. Swedish meatballs look so good, and they taste even better once you try them.
Comfort food.
Even in the summer if you ask me!
Do you know how to make meatballs from scratch?
Check my meatball recipe right here!
Are you ready to make this classic at home?
Enjoy!
My Swedish Meatballs Sauce Recipe
My classic Swedish meatball recipe: a bunch of super smooth meatballs in a creamy silky cream sauce... A traditional IKEA recipe!
- 1 ½ lbs 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
- nutmeg
- pepper
- salt
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1) Transfer half of the olive oil, the bay leaves, chopped onion and garlic to a medium saucepan. Season with pepper and salt.
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2) 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.
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3) Transfer the minced meat and egg to a large mixing bowl. Add the cooled onion, panko, a pinch of nutmeg, cinnamon and parmesan cheese.
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4) Knead the mince well. Check if the seasoning is fine, and add extra pepper or salt to taste if you like. Roll the meat mince into even balls. Mine were each 1 ½ oz (45 g), making 20 meatballs.
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5) Pour the flour on a deep plate and coat the meatballs lightly. Add the rest of the olive oil to a large non-stick pan. Place it over medium-high heat until the oil is hot. Then add the meatballs.
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6) 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).
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7) Stir and let the stock reduce by half. Then add the heavy cream (or sour cream).
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8) Stir again and turn the heat low. Simmer the sauce for 3 to 4 minutes. It will start to thicken a little. Check if the seasoning if fine and add extra pepper or salt to taste if you like. Then add the meatballs to the pan again.
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9) Stir and cook the meatballs for another 6 minutes. Scoop them onto plates and drizzle with the remaining sauce. Serve hot.