IKEA has shared the recipe for its well-known Swedish meatballs, including instructions for the rich creamy mustard sauce served alongside them. If you have been craving those tender, savory meatballs, this homemade version is a delicious way to enjoy them without leaving the house.
Swedish meatballs with creamy mustard sauce
I have always enjoyed the Swedish meatballs from IKEA and used to buy them whenever I had the chance. Since my nearest store is now more than an hour away, making them at home is much more convenient. When IKEA published its meatball recipe online, complete with instructions styled like flat-pack assembly directions, I was excited to try it.
The original version tasted good, but it was not quite what I remembered. The texture was a little more crumbly than the smooth, slightly dense meatballs I associate with IKEA. The flavor was also pleasant, but it needed a little extra seasoning to get closer to the taste I was hoping for.
Traditional homemade meatballs often have a softer, looser texture, especially when mixed by hand. IKEA-style Swedish meatballs are smoother and more compact, so processing the mixture makes a noticeable difference. If you enjoy meatball recipes, you may also like:
- Meatball soup with vegetables and tomatoes
- Spicy meatballs with tomato sauce
- Spaghetti and meatball bake
After testing the recipe, I made a few small adjustments to improve both the texture and the flavor. The result is a satisfying plate of Swedish meatballs in a creamy mustard sauce that is ideal for serving with spaghetti, mashed potatoes, rice, or vegetables.
Here is the original IKEA-style instruction sheet. For my adjusted version, including the complete ingredient list and step-by-step method, continue reading below.
How to make Swedish meatballs
You will find a printable-style recipe card at the end of this post with the full ingredients, equipment, cooking times, and detailed instructions for making these Swedish meatballs with creamy mustard sauce.
Ingredients
This recipe uses ground beef and ground pork in equal quantities. I reduced the original quantity to 225 grams, or 8 ounces, of each meat, which is a more manageable amount for four people. If you prefer, you can use only ground beef.
Fresh breadcrumbs help bind the meatballs and keep them tender. If you do not have ready-made fresh breadcrumbs, grate two or three slices of day-old bread until you have one cup.
I also used two small eggs rather than one egg. This helps the mixture hold together and gives the finished meatballs a better texture.
For seasoning, I kept the basic ingredients from the original recipe and added ground nutmeg, dried dill, allspice, oregano, and parsley. These small additions give the meatballs a warmer, more rounded flavor.
The creamy mustard sauce is made with butter, flour, vegetable stock, beef stock, cream, soy sauce, Dijon mustard, and Worcestershire sauce. The Worcestershire sauce adds a little extra depth and sharpness.
What to do
Make the Swedish meatballs:
Place all the meatball ingredients, except the olive oil, into a food processor fitted with a steel cutting blade. Process until the mixture is finely combined. This step helps create a smoother, denser texture and makes the meatballs less crumbly.
If you do not have a food processor, mix everything thoroughly by hand in a large bowl. The meatballs will still taste good, although the finished texture will be slightly more rustic.
Roll the mixture into golf-ball-sized portions and place them on a plate or tray. Refrigerate the meatballs for at least 30 minutes before cooking. Chilling helps them firm up and reduces the chance of them breaking apart in the pan. You should get about 20 meatballs, depending on size.
Top tip: keep a small bowl of clean, cold water nearby while shaping the meatballs. Dip your hands into the water as needed to stop the mixture from sticking.
Heat the olive oil in a large frying pan and cook the meatballs gently until browned on all sides. Turn them carefully with tongs so they color evenly. Once browned, reduce the heat and continue cooking until the meatballs are cooked through. This should take about 5 minutes. To check, cut one meatball in half; there should be no pink meat in the center.
Cook the meatballs in batches if necessary. Do not overcrowd the pan, as this will cause the meatballs to steam in their own juices instead of browning properly.
Transfer the cooked meatballs to a serving dish and keep them warm while you prepare the creamy mustard sauce.
Make the creamy mustard sauce:
Melt the butter in a saucepan over low heat. Stir in the flour and mix until smooth and free from lumps. Cook the roux for about one minute, stirring constantly.
Dissolve one vegetable stock cube and one beef stock cube in 1½ cups of boiling water. Slowly whisk the stock into the butter and flour mixture, keeping the heat low, until the sauce thickens. Remove from the heat and stir in the cream, soy sauce, Dijon mustard, and Worcestershire sauce.
Pour the creamy mustard sauce over the meatballs, garnish with chopped parsley if desired, and serve with spaghetti, rice, or mashed potatoes.
How to serve Swedish meatballs
Swedish meatballs with creamy mustard sauce are delicious served over creamy mashed potatoes, fluffy white rice, or pasta. Add a side of fresh green vegetables such as broccoli or peas for a simple and satisfying meal.
You can also turn the meatballs into a casual sandwich. Cut the meatballs in half, add lettuce, tomato, and onion, and serve them in a hamburger bun with your favorite burger sauce.
For an appetizer, make smaller meatballs, place them on toothpicks, and serve them with a bowl of creamy mustard sauce for dipping.
If you enjoy the classic IKEA pairing, serve the meatballs with lingonberry jam. If lingonberry jam is not available, cranberry jam is a good alternative.
Can I freeze Swedish meatballs?
Yes, these Swedish meatballs freeze well.
To freeze them uncooked, arrange the shaped meatballs in a single layer on a baking tray lined with baking parchment. Freeze until solid, then transfer the meatballs to a large freezer-safe bag. They can be frozen for up to 6 months.
When ready to cook, defrost the meatballs in the refrigerator and fry them according to the recipe instructions.
Can I make Swedish meatballs in advance?
You can prepare and assemble this dish up to 3 days in advance. Allow it to cool, cover it, and store it in the refrigerator until needed.
To reheat, cover the baking dish with foil and place it in a hot oven at 200C / 400F for 10 to 15 minutes, or until heated through.
Related recipes
For more ideas, visit the meatball and meatloaf recipes section. Here are a few recipes you might enjoy:
- Homemade boerewors patties
- Chicken and bacon meatloaf with ham and cheese
- Meatball soup with vegetables and tomatoes
- Creamy meatball stroganoff with mushrooms
The recipe
Swedish meatballs with creamy mustard sauce
Equipment
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Food processor
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Mixing bowl
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Large plate or tray
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Large frying pan
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Small saucepan
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Serving dish
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Tongs
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Spatula
Ingredients
Meatballs
- 8 ounces / 225 grams ground beef
- 8 ounces / 225 grams ground pork
- 1 large onion, finely chopped, approximately 1 cup
- 1 clove garlic, minced, or 1 teaspoon garlic paste
- 1 cup / 100 grams fresh breadcrumbs
- 2 small eggs
- ¼ cup / 60 ml milk
- ¼ teaspoon ground nutmeg
- ½ teaspoon dried dill
- 1 teaspoon allspice
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon salt, optional
- ½ teaspoon ground black pepper, or to taste
- 2 tablespoons olive oil, for frying
Creamy mustard sauce
- 1½ ounces / 40 grams butter
- 2 tablespoons / 30 grams plain flour
- ¾ cup / 180 ml vegetable stock
- ¾ cup / 180 ml beef stock
- ½ cup / 120 ml double or heavy cream
- 2 teaspoons dark soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard, or to taste
- Salt, to taste, optional
Instructions
Meatballs
- Place all the meatball ingredients, except the olive oil, into a food processor fitted with a steel cutting blade. Process until the mixture is finely combined.
- Transfer the mixture to a large bowl and press it together with your hands.
- Roll the mixture into golf-ball-sized meatballs and place them on a plate or tray. Refrigerate for at least 30 minutes to help them firm up.
- Heat the olive oil in a large frying pan. Fry the meatballs gently, turning them with tongs until browned all over.
- Reduce the heat and continue cooking until the meatballs are fully cooked. Cut one in half to check that no pink remains in the center.
- Transfer the cooked meatballs to a serving dish and keep warm while making the sauce.
Creamy mustard sauce
- Melt the butter in a saucepan over low heat. Stir in the flour to make a smooth roux and cook for 1 minute, stirring continuously.
- Add the vegetable stock and beef stock gradually, whisking until smooth and thickened.
- Stir in the cream, soy sauce, Worcestershire sauce, Dijon mustard, and salt if using.
- Pour the sauce over the meatballs and serve with pasta, rice, mashed potatoes, or vegetables.
Notes
Note 2: Fry the meatballs in batches if needed. Avoid overcrowding the pan so they brown properly.
Nutrition
Nutrition information is provided for guidance only and has been calculated using an online calculator. If nutrition values are important to you, calculate them using your preferred tool.