Copycat IKEA Meatballs

IKEA meatballs and tender and juicy in a creamy sauce. Also known as Swedish Meatballs, they are so much better when made at home. These meatballs are great on their own or served with noodles (almost like a Swedish stroganoff). Your family will ask for this easy-to-make meal again and again.

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Ingredients – Meatballs
650g ground veal
5 tablespoons olive oil
2 tablespoons 2% milk
1/2 cup panko bread crumbs
1 Vidalia onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1 egg
1/2 cup flour

Ingredients – Sauce
5 tablespoons butter
3 tablespoons flour
2 cups chicken stock (or beef)
1 cup 35% cream
1 tablespoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
1 teaspoon black pepper


Start by making the meatballs. Pour the milk over the panko bread crumbs and toss to coat. Let it rest so the bread crumbs soak up the milk. In the meantime, heat the 1 tablespoon of the oil on medium-high and add the chopped onions and garlic. Saute until translucent (approximately 5 minutes). In a medium bowl, combine the meat, onions, garlic, bread crumbs, oregano, egg, salt, and pepper. Use a wooden spoon or your hands to mix together.

Place the flour into a flat pyrex-style container. Use a round tablespoon measure to measure the meat mixture to ensure evenly sized meatballs. Roll the meatballs in your hands and drop in the flour. Continue to make the meatballs and once done, shake the pyrex back and forth to roll the meatballs and completely coat them in the flour.

Heat the remaining oil on medium-high heat and brown the meatballs on all sides. Allow them to cook for 3 to 4 minutes before turning. Take care not to break the meatballs. Once they are fully cooked (approximately 10 minutes), remove them and let them rest while you prepare the sauce.

In a medium pot, add the butter and flour and stir continuously until the butter is melted. Add the broth and simmer for 2 minutes. Mix together the whipping cream, Worcestershire sauce, and mustard. Add to the broth and continue to stir until slightly thickened. Add salt and pepper and place the meatballs into the sauce. Cover and simmer for 10 minutes.

Makes approximately 18 meatballs.

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