Chef's Savory Swedish Meatballs Recipe May Be Even Better Than IKEA's Famous Swedish Meatballs by Chef Gigi

IKEA is known for serving its legendary Swedish meatballs in its stores around the world, and you can even order them frozen online. Now that's a lot of köttbullar! 

Here’s my take on the savory Swedish meatball. I may be biased, but I think this meatball recipe may be even better than the more famous version! Serve them with a side of lingonberry jam for a traditional Swedish meal. 

Cuisine: Swedish
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes
Servings: 6 to 8

Ingredients

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 medium onion, diced very small
• 1/4 cup panko, mixed with 3 ounces of water
• 1 medium boiled potato, cooled and mashed
• 4 ounces butter, divided and at room temp
• 1/2 teaspoon white pepper
• 1/2 teaspoon allspice
• 1/2 cup cream
• 1 1/8 cups beef stock, divided
• soy sauce, to taste
• 2 - 3 tablespoons all-purpose flour

Here’s how to make them:

1. In a saucepan over medium-high heat, add the onions and half the butter. Occasionally stir the onions until they are nicely brown and caramelized, about 5-8 minutes.
2. While the onions are browning combine the meat, cooled potato and panko in a bowl. Mix well. Add allspice and white pepper. Add the caramelized onions and combine well. Season with salt, to taste. 
3. Using two spoons, shape the meat into approximately 1-ounce balls or roll with clean hands. Place balls on a floured surface and roll gently to coat them evenly.
4. Place the floured meatballs into a well-buttered pan over medium-low heat and cook for approximately 20 minutes, turning the meatballs so they don't stick. Remove the meatballs to a plate.
5. In the same pan, add half the beef stock and deglaze the pan to get all the brown bits up off the pan. Remove from the heat.
6. Add the flour, and with a whisk, begin to create a thickened paste. Once it comes together, slowly add the additional stock quickly, stirring continuously. Return to the heat and bring to a quick boil over medium heat, and just before it begins to bubble reduce to simmer.
7. Add a couple good grinds of white pepper. Add the cream. Stir to combine. Adjust seasoning with soy sauce.
8. Put the meatballs back into the sauce and heat through.

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