Sometimes you’re just meandering around somewhere randomly, and discover a treasure that’s destined to become a part of your family’s culinary story. I thought up the idea for IKEA copycat Swedish meatballs totally by accident.
A few years ago, I was at IKEA looking for rugs and I kept catching a whiff of something that was making my mouth water. I must have said it out loud or mumbled it under my breath because another shopper told me, “They have a cafeteria!.” I did NOT know.
I rushed to the cafeteria and asked a worker there, “What is that I’m smelling???” One plate of Swedish meatballs and a dollop of lingonberry jam later and I was hooked. Obsessed. Had to have them every chance I got.
OK, so I’ve admitted it. That random cafeteria trip turned into a bit of an obsession. But I don’t live close to IKEA, so I knew I had to learn how to make them at home. I went home and spent the next two weeks trying to figure out how to make meatballs with gravy that tasted just like what I had. My first batch was close but the sauce was too thin. The second try nailed it.
What makes this creamy beef dinner so good is how the gravy coats every single meatball. Rich and savory with a little tang from the Worcestershire sauce. The beef stays tender. The whole shebang feels just like I felt that day when I stumbled starving into the IKEA cafeteria.
Why You’ll Love This Recipe
This is one of those meals that makes the whole kitchen smell so good your family will start hovering around the stove before you’re even done.
- Simple ingredients you probably already have: Ground beef, breadcrumbs, eggs, flour, and a few pantry staples. Nothing you’d need a special trip for.
- Ready in under an hour: From mixing the meat to plating it over noodles, you’re looking at about 45 minutes total.
- An IKEA copycat you can make any night: All the flavor of that famous cafeteria plate without the trip to the store or the flat-pack furniture.
- Kids actually eat it: The creamy gravy and tender meatballs are mild enough that even picky eaters go back for seconds.
- Great for meal prep: The meatballs and gravy store well and reheat without getting weird or rubbery.
Ingredient Notes and Substitutions
You’ve got some room to play with these homemade meatballs, so don’t feel locked in.
- Ground beef: Go with 80/20 for the best flavor. Ground turkey or chicken works if you want something lighter. You can also mix ground beef with pork or veal for a more traditional Swedish meatballs taste.
- Seasoned bread crumbs: These help bind everything and add a little extra flavor. Plain breadcrumbs work too, just add a pinch more salt and some garlic powder.
- Beef consommé: This is what gives the gravy that deep, beefy flavor. Beef broth will work in a pinch but consomme is richer.
- Milk: Whole milk makes the creamiest gravy. You can sub in a mix of milk and sour cream, or use light cream for something even richer.
- Worcestershire sauce: Adds that savory, tangy kick. A little goes a long way so don’t overdo it.
Tips for Success
How to keep the gravy from getting lumpy:
Two things. First, cook the flour in the drippings before you add liquid. Second, whisk constantly while you slowly pour in the milk. Patience here pays off big time.
A few things that’ll make sure your creamy beef dinner turns out just right.
- Don’t skip browning the meatballs: That sear gives them a crust that holds up in the gravy and adds flavor you can’t get any other way.
- Whisk the gravy constantly when adding milk: If you stop, you’ll get lumps. Keep that whisk moving and add the milk slowly.
- Use a cookie scoop for even meatballs: A small scoop makes them all the same size so they cook at the same rate.
- Let the flour cook before adding liquid: Raw flour makes the gravy taste pasty. Two minutes of cooking takes that away.
Storage and Reheating
Store leftover meatballs and gravy in an airtight container in the fridge. They’ll keep for up to 3 days. Reheat gently on the stove over medium-low heat, stirring in a splash of milk if the gravy has thickened up too much. You can also microwave individual portions.
For longer storage, freeze the meatballs and gravy together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating on the stove.
Cook the egg noodles fresh when you’re ready to eat. They don’t freeze or reheat well and tend to get gummy.
Serving Suggestions
Egg noodles tossed with butter and a little parsley is the classic way to serve these meatballs with gravy. But mashed potatoes or a cup of soup work just as well if that’s more your style.
If you want to go full IKEA copycat, serve them with a little lingonberry jam on the side. That sweet-tart flavor with the savory gravy is what they do at the restaurant and it’s honestly so good.
If you’re serving homemade meatballs as an appetizer, pull together a fruit and veggie tray.
FAQs
Can you make the meatballs ahead of time?
You can mix and shape them a day before, then keep them covered in the fridge until you’re ready to cook. You can also brown them ahead and make the gravy later. Cook egg noodles fresh though, because they get gummy if they sit.
Can I use something other than egg noodles?
Mashed potatoes are probably the most popular swap. Rice works great too. Some people even do these comfort food meatballs over toast points or with crusty bread to soak up the gravy.
What makes these different from Italian meatballs?
Italian meatballs are usually bigger and served in tomato sauce over spaghetti. These Swedish meatballs are smaller, lighter, and swimming in a creamy gravy. The flavor leans more savory and rich while Italian ones are more herby and tangy.
Notes
My family asks for this at least twice a month now. Even my kid who won’t touch most things will clean the plate when I make these homemade meatballs. My sister says they’re better with mashed potatoes, but I’m an egg noodle person through and through.
Creamy Gravy Meatballs
Ingredients
- 3 lbs. Ground beef
- 1 White onion finely diced
- 2 Large eggs lightly beaten
- 1 cup Seasoned dry breadcrumbs
- ½ cup Fresh flat-leaf parsley finely chopped (plus extra for garnish)
- 2 tsp. Coarse ground salt
- 1 tsp. Coarse ground pepper
- 4 tbsp. All-purpose flour
- 2 cans 10.5 oz each Beef consommé or high-quality beef broth
- 1 tbsp. Worcestershire sauce
- 2 cups Whole milk Room temperature
- 12 oz. Medium egg noodles
- ¼ cup Unsalted butter
- Salt and black pepper to taste
Instructions
- Heat a large, heavy-bottomed nonstick skillet over medium-high heat. In a large mixing bowl, thoroughly combine the ground beef, diced white onion, beaten eggs, seasoned dry breadcrumbs, chopped fresh parsley, coarse salt, and pepper until the mixture forms a completely uniform, workable paste.
- Pinch off the meat mixture and roll firmly between your palms to shape small, tight meatballs roughly 1 inch in diameter. Drop the meatballs into the hot skillet in single-layer batches and brown them aggressively for 5 to 6 minutes, turning frequently to lock in a dark, caramelized outer crust on all sides while keeping the centers slightly underdone, then transfer them to a separate clean plate.
- Reduce the skillet heat to medium, leaving the rendered beef fat pooling at the bottom of the pan. Sprinkle the 4 tablespoons of all-purpose flour directly into the hot fat and whisk continuously for 1 to 2 minutes, ensuring the flour completely absorbs the lipids and toasts until it turns a deep golden brown and loses its raw aroma.
- Slowly stream the beef consommé and Worcestershire sauce into the toasted roux while whisking rapidly to prevent any lumps from developing, then begin adding the room-temperature whole milk just a few tablespoons at a time. Season the liquid with salt and pepper to taste, and continue whisking without stopping for 5 minutes over medium heat until the sauce transitions into a thick, completely smooth, and glossy cream gravy.
- Carefully slide the browned meatballs and any collected plate juices back into the bubbling gravy, turning them to coat them completely in the sauce. Turn the heat down to low, clamp a tight lid over the skillet, and simmer undisturbed for 15 minutes until the meatballs are cooked completely to the center and have thoroughly infused the cream sauce.
- While the meatballs finish simmering, cook the egg noodles in a large pot of boiling salted water according to the package directions, then drain thoroughly and immediately toss the hot noodles with the ¼ cup of butter and 3 tablespoons of chopped parsley until melted and coated. Arrange the herbed butter noodles on a serving platter, ladle the hot meatballs and heavy gravy uniformly over the top, and shower with additional fresh parsley right before serving.
