Swedish Meatballs

I got excited when Ikea published it's meatball recipe. It gave me the chance to make it from scratch and to make my own version of it! A few pointers:

  • Use the biggest bowl you have. I almost switched my bowl after adding in all meatball recipe but decided to make it work with the one I was using.

  • I will be listing 2 ways to cook meatballs: Fry+Bake and Air fry (which is what I did in this post).

  • I hand mixed the meatballs but you can make your life easier by using a stand mixer on low speed.

  • I used a kitchen scale and scoop to make my meatball size as consistent as possible.

  • Cooked all meatballs then froze my leftovers in a ziplock bag, should be good for 1-2 months. Don't mix in the sauce when you freeze.



serves 20-30 (depending on meatball size) | prep: 20 mins | bake: 10-12 mins | idle: 1-2 hrs


  • 500g beef mince

  • 250g pork mince

  • 1 onion, finely chopped or diced

  • 1 clove of garlic, crushed or minced

  • 100g breadcrumbs (about 1 cup)

  • 1 egg

  • 5 tbsp milk

  • salt, pepper, herbs (optional) to taste


  1. Combine beef and pork mince and mix thoroughly. 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 (I stored mine in freezer for 1 hr)

  3. Fry+ Bake: In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 350°F) and cook for a further 30 minutes. Air Fry: Preheat air fryer 400°F for about 3 mins then place meatballs in Air fryer basket in single layer (I ended up cooking in 2 batches). Place basket in Air Fryer and cook on 400 degrees Fahrenheit for 10-12 minutes, tossing meatballs halfway through. Internal temperature should be 165 degrees.


prep: 5 mins | cook: 7 mins


  • 40g butter (2 tbsp)

  • 40g plain flour (1/4 cup)

  • 300ml beef stock (1 cup)

  • 150ml thick double cream or heavy cream

  • 2 tsp soy sauce

  • 1 tsp dijon mustard


  1. In frying pan or sauce pan in medium heat, melt 40g of butter. Whisk in flour and continue cook for 2 mins, stirring continuously.

  2. Add beef stock and continue to stir. Add heavy cream, soy sauce and mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir.


© 2020 Serena Dalrymple