Eric BlairApril 20th

IKEA has shared the super-secret recipe for its iconic Swedish meatballs. Delicious! 

Last month, the furniture store was forced to temporarily close its stores across the UK and Ireland to customers as a result of the ongoing coronavirus pandemic.

So in an effort to try and soften the blow, the chain has revealed the recipe for its fan-favourite dish, in the format of one of its classic six-step guides.


“We know that some people might be missing our meatballs, which is why we’ve released an at-home alternative which, using easily accessible ingredients, will help those looking for some inspiration in the kitchen,” says Lorena Lourido, Ikea’s country food manager.

“Staying at home can be hard, but we want to help make everyone’s lives that little bit easier and more enjoyable. Bon appétit or, smaklig måltid, as we say in Sweden!”

So, without further ado - here its is!

Ingredients for the Meatballs (makes 16-20)

  • 500g beef mince

  • 250g pork mince

  • 1 onion finely chopped

  • 1 clove of garlic (crushed or minced)

  • 100g breadcrumbs

  • 1 egg

  • 5 tablespoons of whole milk

  • salt and pepper to taste

Ingredients for Iconic Swedish Cream Sauce

  • dash of oil

  • 40g butter

  • 40g plain flour

  • 150ml vegetable stock

  • 150ml beef stock

  • 150ml thick double cream

  • 2 teaspoons soy sauce

  • 1 teaspoon Dijon mustard


How to create it… 

For the Meatballs:

  1. Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper.

  2. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking).

  3. In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides.

  4. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.

For the Swedish cream sauce:

  1. In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for 2 minutes, allowing the flour to cook through. 

  2. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir.

  3. Add 150ml thick double cream, 2 teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.

  4. When ready to eat, serve with your favourite potatoes - either creamy mash or mini new boiled potatoes.


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