I never met a meatball I didn’t like! Swedish included. These tender, baked Swedish meatballs with creamy gravy could be the poster child for comfort food!
The lingonberry jam that is traditionally served alongside is a wonderful complement to the mild seasonings of allspice and Worcestershire found in the meatballs. If you can’t find lingonberry jam, cranberry sauce makes a suitable substitute.
While IKEA serves their much-loved meatballs with mashed potatoes I like mine with egg noodles. For this proud Italian girl, meatballs need pasta to complete each other!
I don’t know how closely this “Almost Famous” recipe from Food Network is to resembling the true Swedish meatballs IKEA serves (and freezes for your buying pleasure) because I never tasted them. I do know the one and only time I was in IKEA the last thing I wanted to do was eat there…the restaurant area was a little sketchy looking…but I won’t knock them before I try them. Especially since they have such a devoted following.
Regardless of whether this recipe is authentic, the outcome is nothing short of delicious! I firmly believe homemade meatballs are infinitely better than anything mass-produced.
IKEA Swedish Meatballs: yay or nay?
Tender, baked Swedish meatballs with creamy gravy - the poster child for comfort food!
- Add bread crumbs to a large bowl. In a large skillet over medium heat melt the butter; add onion, garlic, allspice,1 teaspoon salt and 1/4 teaspoon pepper; cook until onion is tender. Whisk in milk and Worcestershire sauce and bring to a simmer. Pour this mixture over the breadcrumbs and stir to make a thick paste; allow to cool then mix in the ground beef, egg and egg white with a fork until well combined.
- Grease a large baking sheet lightly with vegetable oil. Roll the meat into 1-inch balls and place close but not touching on the baking sheet. Cover with plastic wrap and refrigerate 20 minutes.
- Preheat oven to 400 degrees F. Bake the meatballs about 20 minutes or until cooked through to centers.
- Meanwhile cook the egg noodles in plenty of salted water according to package directions and make the gravy: melt the butter in a large skillet over medium heat. Whisk in the flour until smooth, whisk in beef broth and Worcestershire sauce; bring to a simmer; whisk in the cream and add the meatballs. Reduce heat to medium low and simmer about 10 minutes. Season with salt and black pepper; sprinkle with parsley. Serve over egg noodles with lingonberry jam or cranberry sauce, if desired.
*If serving over noodles you may want to double the sauce.
Adapted fromFood Network