Homemade Ikea Meatballs (Print Version)
Tender beef and pork meatballs browned and simmered in creamy gravy; serve with mashed potatoes and lingonberry jam.
# What You'll Need:
→ Meatballs
01 - 9 ounces ground beef
02 - 9 ounces ground pork
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1/4 cup whole milk
06 - 1/3 cup breadcrumbs
07 - 1 large egg
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground allspice
11 - 1/4 teaspoon ground nutmeg
12 - 2 tablespoons unsalted butter, for frying
13 - 2 tablespoons vegetable oil, for frying
→ Cream Sauce
14 - 2 tablespoons unsalted butter
15 - 2 tablespoons all-purpose flour
16 - 1 1/4 cups beef or vegetable stock
17 - 1/2 cup heavy cream
18 - 2 teaspoons soy sauce
19 - 1 teaspoon Dijon mustard
20 - Salt, to taste
21 - Freshly ground black pepper, to taste
# Directions:
01 - Combine breadcrumbs and milk in a large bowl and let sit for 5 minutes, allowing the mixture to absorb liquid and soften.
02 - Incorporate ground beef, ground pork, finely chopped onion, minced garlic, egg, salt, pepper, allspice, and nutmeg into the breadcrumb mixture. Gently mix until ingredients are evenly distributed without overworking.
03 - Shape the mixture into small balls, each about 1 1/4 inches in diameter, ensuring consistency for even cooking.
04 - Heat butter and vegetable oil over medium heat in a large skillet. Cook meatballs in batches, turning occasionally, until browned on all sides (approximately 8 minutes per batch). Remove cooked meatballs; set aside.
05 - In the same skillet, melt butter and whisk in flour. Cook, stirring continuously, until the mixture is pale golden (about 1 minute).
06 - Gradually pour in stock while whisking to prevent lumps. Add heavy cream, soy sauce, and Dijon mustard. Stir and simmer until sauce thickens slightly, about 5 to 7 minutes. Season to taste with salt and pepper.
07 - Return meatballs to the skillet, spoon sauce over each, and allow them to simmer gently for 5 to 10 minutes, ensuring they are fully heated through and glazed.
08 - Serve immediately with mashed potatoes, lingonberry jam, and steamed vegetables for an authentic touch.
# Expert Tips:
01 -
- The joy of making saucy, comforting meatballs from scratch is its own little triumph after a long week.
- Tender, well-spiced bites pack in more flavor than anything I've ordered at a furniture store café.
02 -
- Trying to rush frying the meatballs just leads to uneven color (and heartbreak if they break apart).
- Adding cold milk to the pan for the sauce by accident will make it seize; bring it to room temp first and your sauce will thank you.
03 -
- Rolling the meatballs with slightly damp hands keeps the mixture from sticking and shapes them faster.
- A mix of butter and oil for frying makes the exteriors perfectly crisp without smoking up your kitchen.