Swedish Meatballs
06 Dec 2020

Swedish Meatballs

06 Dec 2020

Been ages since we’ve been to IKEA. Window shopping or filling our carts with cool stuff we don’t need is fun, sure, but usually the highlight of our IKEA trips is usually lunch at their cafeteria. We’d order the usual staples like the fried chicken wings, grilled salmon, and of course the meatballs.

With the lockdown on-going, more and more people are cooking at home, and in fact IKEA released the recipe for their famous meatballs for us home cooks to try out. As I was looking through the Internet for the recipe IKEA shared, I stumbled on this incredible looking, highly rated recipe on Cafe Delites. This looks so good, and judging from the ingredients I imagined how amazing it must taste. There were a few ingredients I needed to prepare, such as the Grillkrydda spice mix and the vegetable stock, and I wanted to serve these meatballs with my yummy duck fat mashed potatoes. Given my busy schedule recently I simply didn’t have the energy to plan for such an elaborate cooking project, so it took me a while before I finally got around to it.

I made these meatballs using chicken, as a healthier alternative for the entire household. I screwed up the recipe at a few points, not chopping the onions finely enough (grating them and straining out the juices, or using a food processor, might have been a good idea), forgetting to add salt to the meat mixture, and measuring less breadcrumbs than the recipe called for. I ended up with a pretty wet meat mixture which was super sticky and won’t really hold its shape, but they browned well enough on the stove despite not being nicely spherical. I’ve adjusted the recipe below to make sure I don’t repeat the mistake next time.

The end result though, was nothing short of spectacular. The gravy was absolutely to die for, and when drenched over the meatballs and mash, no one even noticed the shortcomings I had with the meatballs. In my mind this will always be how Swedish meatballs are supposed to taste like (even though the gravy isn’t exactly traditional), and I don’t think I’ll ever need a different recipe for it. Highly recommended!

Swedish Meatballs


  • 1/2 cup (60 grams) breadcrumbs
  • 1/2 cup full cream milk
  • 1 large egg
  • 1 clove garlic, minced
  • 1/3 teaspoon plus 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon Grillkrydda spice mix OR ground allspice
  • 1/2 medium onion, finely chopped
  • 750 grams ground beef OR ground chicken
  • 2 teaspoons dried parsley OR 2 tablespoons fresh, finely chopped
  • 1/3 cup plus 1 tablespoon (100 grams) butter
  • 2 teaspoons olive oil
  • 1/4 cup plain flour
  • 1 cup vegetable stock
  • 1 cup beef OR chicken stock OR 1 teaspoon chicken stock powder diluted in 1 cup hot water
  • 200 ml to 250ml whipping cream
  • 2 teaspoons light soy sauce (kicap cair)
  • 1 teaspoon dijon mustard
  • Celery leaves OR parsley, chopped, for garnish


In a large bowl, add the breadcrumbs, milk, egg, garlic, 1/3 teaspoon salt, 1/4 teaspoon black pepper, white pepper and the spice mix.

Stir to combine and let rest, 10 to 15 minutes.

Add the onions, meat and parsley.

Mix using your hands to thoroughly combine.

Roll the meat mixture into 24 meatballs.

In a large skillet over medium high heat, heat 1 tablespoon (about 15 grams) butter and the olive oil.

Add half of the meatballs and cook, turning frequently to ensure even browning, 3 to 5 minutes.

Transfer to a plate and cover with aluminium foil. Repeat with the remaining meatballs and transfer to the plate as well.

In the same skillet, add the remaining 1/3 cup (85 grams) butter, and heat until melted.

Sprinkle the flour and cook, whisking continuously, until a smooth paste is formed and turns brown in colour, 3 to 4 minutes.

Add the vegetable and beef or chicken stock, mustard and soy sauce.

Add the cream and whisk until combined.

Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Bring to a simmer, stirring continuously, until sauce has thickened, 3 to 5 minutes.

Return the meatballs to the pan and toss to completely coat.

Garnish with chopped celery leaves.

Serve on a bed of mashed potatoes. I highly recommend the duck fat mashed potatoes. Enjoy!

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