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Copycat IKEA Swedish Meatballs

Flavorful, filling and comforting these Copycat IKEA Swedish Meatballs are a delicious recipe that you can make at home! A fun recipe that the whole family will fall in love with.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 596kcal


For the meatballs:

  • 3 tablespoons olive oil divided
  • 1 small onion small diced
  • 2 cloves garlic minced
  • 1 pound ground beef
  • 1 pound ground pork
  • ½ cup panko breadcrumbs
  • 2 tablespoons finely chopped parsley
  • 1 large egg lightly beaten
  • 1 teaspoon seasoned salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg

For the sauce:

  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 4 cups beef stock
  • ½ cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon dijon mustard
  • ½ teaspoon black pepper
  • salt to taste
  • fresh chopped parsley for garnish


  • In a heavy bottom skillet with deep sides or a dutch oven over medium-low heat, add 1 tablespoon of the olive oil once hot add the onion to the oil and saute until translucent and soft, 5-8 minutes. Add the garlic and saute until fragrant, 30 seconds. Take the mixture out of the pan on a plate, set aside.
  • In a large bowl add the ground beef, ground pork, bread crumbs, parsley, egg, seasoned salt, pepper, allspice, nutmeg, and the cooked onion and garlic. Mixture together until just combined.
  • Take about 2 tablespoons of the meat mixture, roll them into balls and place them on a plate.
  • In the same skillet or dutch oven, add another 1 tablespoon of the olive oil and in batches fry the meatballs on all sides over medium-high heat, do not crowd the pan. About 2-3 minutes per side. Transfer the browned meatballs to a paper-towel-lined plate to drain any excess oil. Add more olive oil if needed while frying the remaining batches.
  • Once all the meatballs are browned, lower the heat to medium, make the sauce by adding the butter to the pan and letting it melt.
  • Whisk in the flour, let it cook for 2 minutes whisking constantly. Slowly stream in the beef stock while whisking constantly.
  • Add the heavy cream, sour cream, dijon mustard, and pepper, whisk to combine.
  • Add the meatballs back to the pan, cover in the sauce, and simmer for 10-15 minutes until the sauce is thickened and the meatballs have reached an internal temperature of at least 165°F.
  • Taste the sauce and adjust seasoning if necessary.
  • Garnish with optional parsley. Serve the meatballs over egg noodles or mashed potatoes, with a side of lingonberry jam!


Calories: 596kcal | Carbohydrates: 13g | Protein: 25g | Fat: 49g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 661mg | Potassium: 630mg | Fiber: 1g | Sugar: 2g | Vitamin A: 783IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 3mg