If you’ve ever had the Swedish meatballs at IKEA then you will fall all over yourself when you try these!!! I’ve been trying to recreate them for years and I think I’ve finally nailed it!
What makes me so confident? Because these meatballs are full of flavor, they are not bland like the ones at IKEA (sorry IKEA). So one of the key ingredients that give these meatballs their distinct flavor is dried minced onion. Please don’t leave this out, it is vital. It is a very accessible spice found in the spice aisle.
I know some of you out there want to skip the whole meatball step but I don’t recommend using frozen meatballs because … well, they’re processed and just taste nasty (IMO). I’ve kept the ingredient list for the meatballs as short as possible so you can get in and out of the kitchen.
You can also make the meatballs ahead of time too, say on Sunday when you have more time. That way on Monday all you have to do is cook them and make the sauce.
Speaking of cooking, I bake my meatballs. First of all it’s so much healthier than frying them, not to mention my kitchen doesn’t get all splattered with grease that I have to clean up later.
As a timesaver, while the meatballs are baking you can make the sauce so it all comes together that much quicker!Print
Swedish meatballs just like IKEA, only better.
FOR THE MEATBALLS:
- 1 1/2 lbs. Ground Beef
- 1/2 Cup Bread Crumbs
- 1 Tablespoon Parsley, chopped up fine
- 1/4 Cup Dried Minced Onion
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Sea Salt, Pepper to taste
- 1 Large Egg
- 1/4 Cup Whole Milk
FOR THE SAUCE:
- 5 Tablespoons Butter
- 5 Tablespoons White Whole Wheat Flour (I use Bob Mills)
- 2 Cups Beef Broth
- 1 1/4 Cups Heavy Cream (you can use Half & Half for a lighter version)
- 1/2 teaspoon Ground Allspice
- 1/4 – 1/2 teaspoon Ground Nutmeg
- 1 Tablespoon Worcestershire Sauce
- 1 tsp. Dijon mustard
- salt and pepper to taste
- Preheat an oven to 400° F.
- In a medium sized bowl break the egg and whisk, add the milk, ground beef, bread crumbs, parsley, dried onion, garlic powder, pepper, salt. Mix until combined and form into small meatballs, approximately 1 Tablespoon in size.
- Prepare a baking sheet with a silpat or parchment paper and bake the meatballs for 30-35 minutes or until cooked through.
- Meanwhile, add the butter to a small skillet over medium heat. Once it’s melted add the flour and whisk until it turns a light brown, approx. 1-2 minutes.
- Slowly stir in beef broth and heavy cream. Add worchestershire sauce, spices and dijon mustard and bring to a simmer until sauce starts to thicken. Taste and season with salt and pepper.
- Pour over meatballs and serve over rice or egg noodles.