This homemade Copycat Swedish Meatball recipe tastes just like the ones from Ikea. The savory pork and beef meatballs are coated in a rich sour cream sauce – you won’t be able to get enough!
Lately my life has been a series of technological disasters. Everything from my computer, iPhone, satellite TV, Netflix, my website server, my online banking, iMovie, and Photoshop have all gone awry at some point in time during the past couple of weeks. If you don’t hear from me it’s because I’ve given up on technology and gone off the grid…
Yeah right. I wouldn’t last 5 minutes. It’s hard not to become frustrated and angry when technology doesn’t work the way it’s intended to but it’s truly a viscous cycle. As technology becomes faster and more advanced, we become less and less patient with any type of delayed gratification. Every time I feel like throwing my phone across the room I have to remember how astounding it is that we humans have even managed to create all that we have in the world today, and how quickly and exponentially technology progresses. Have you seen Louis C.K.’s stand up comedy bit about how spoiled and impatient we are with technology? It’s hilariously accurate (also be warned, there is profanity).
I think many of us have adapted that same sense of urgency with numerous things in life, food included. Sure fast food gives you immediate gratification, but that gratification is short lived and shallow in comparison to when you are gratified by your own culinary creation. At least I think so! That’s partly why I love this recipe. No drive to Ikea to deal with crowds, lines, confusion, and worst of all, furniture assembly, is required to enjoy these scrumptious and rich meatballs at home. Plus I even made a video to show you exactly how to make these copycat Swedish meatballs. As a disclaimer, I am not claiming these are at all traditional or authentic Swedish meatballs. They’re simply inspired by Ikea and delicious.
For the meatballs:
- 2 slices white bread
- 1/4 cup milk
- 3 tablespoons (1 ounce) unsalted butter, divided
- 1 small onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 2 large egg yolks
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the gravy:
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 3/4 cup sour cream
- 2 tablespoons chopped fresh Italian parsley
Place the bread and milk in the bowl of a stand mixer fitted with the paddle attachment. Let sit until the bread has absorbed the milk, about 5 minutes.
Meanwhile, heat 1 tablespoon of the butter in a large frying pan over medium heat. Once hot, add the onion and cook until softened, about 4 minutes. Remove from heat and let cool slightly.
Add the cooled onion, beef, pork, egg yolks, allspice, nutmeg, salt, and pepper to the bread and milk. Beat on medium speed until well combined, 1 to 2 minutes.
With a medium spring loaded scoop, shape the mixture into 1 1/2 tablespoon sized balls. Roll the balls between your palms to smooth, wetting your hands if the mixture is sticking.
Wipe the frying pan clean with a paper towel. Heat the remaining 2 tablespoons of butter over medium heat. Add half the meatballs and fry, turning occasionally, until browned on all sides and almost cooked through, 8 to 10 minutes. Transfer to a dish and repeat with the remaining meatballs.
Turn the heat to low and add the flour to the pan drippings. Whisk until lightly browned, about 1 to 2 minutes. Slowly add the beef stock, whisking constantly. Continue to cook and whisk until the mixture thickens and is lump-free, about 5 minutes. Stir in the sour cream and season to taste with salt and pepper. Return the meatballs in the sauce and simmer until cooked through, about 5 to 10 minutes. Sprinkle with parsley before serving.