Six years later, these are still some of the best meatballs I have ever tasted.
Swedish Meatballs
I am so glad that I found these Copycat Ikea Swedish Meatballs over on my friend Sue’s website so many years ago. The texture is light, not heavy at all; as I typically expect with most dishes like this one. The meatballs are also very easy to form. They hold their shape quite well and I have never had a single one fall apart on me. My boys (all four of them) always eat ridiculous amounts of this meal. Even after doubling the recipe, we still only have a small amount leftover.
Swedish Meatball Sauce
The sauce is perfect; flavorful and light. The blend of beef broth and cream helps make it much lighter than many other full cream sauces. Meatballs are not typically something I crave, but this is one of my all-time favorite meals.
How To Make Swedish Meatballs
If you aren’t familiar with cooking things in batches, here is a tip. Start placing your meatballs in the pan, at the outer edge, next to the handle. Go clockwise around the pan and then fill in the middle. It is easy to remember which ones have cooked the longest that way and by the time you fill in the middle, it is time to start flipping them over and continue around the circle again. I used a food processor to get the onions to an extremely fine mince. The smaller the pieces, the better the meatballs will hold together. The meatballs can be formed in advance and then refrigerated until you are ready to brown and bake them right before dinner.
Here are some more meatball recipes you might like: BBQ Meatballs by Tried and Tasty Saucy Asian Meatballs by Barefeet In The Kitchen Chicken Parmesan Meatballs by Barefeet In The Kitchen Baked Greek Meatballs by Kalyn’s Kitchen Chicken Parmesan Meatballs by Barefeet In The Kitchen Buffalo Chicken Meatballs by Boulder Locavore Sweet and Spicy Dirty Meatballs by Barefeet In The Kitchen
Swedish Meatballs Recipe
{originally posted 4-10-12 – recipe notes and photos updated 2/27/19}
