I have a Love/Hate relationship with Ikea and I think most of the love stems from their awesome Swedish Meatballs. Each time I go I end up cracking and getting some at the food court. Little did I know that I could have Easy Swedish Meatballs without the frustration of putting together furniture. This recipe is a perfect weeknight dinner because it’s ready in no time. Get ready tastebuds, here it comes!
The thing that makes a good Swedish Meatball is the sauce. It needs to be rich, creamy and smooth, but it can’t be sticking to your mouth. My trick? Use a pinch of ground nutmeg. Nutmeg is often used in cream sauces so that the fat doesn’t stick to the roof of your mouth. It’s not enough to really taste it, but enough for its properties to work. This sauce is instead flavored by mustard and Worcestershire sauce 😀
Tips for making Easy Swedish Meatballs
- Use frozen meatballs to speed up the process
- Create a light roux for the best sauce
- Use nutmeg!
- Meatballs can be served over egg noodles, mashed potatoes or rice
This was a meal that we cooked, ate and finished in no time. It’s one where when you make it you think you’ll have leftovers, but it’s so delicious that you end up eating all of it anyways. No leftovers, but very VERY full stomachs. I think any type of meatball would be loved by Tai. He’s definitely partial to all things barbecue, but a Swedish meatball hits the spot too. This would also make a great potluck recipe if kept warm in a slow cooker. So if you have an upcoming party, consider how beloved meatballs are!
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Easy Swedish Meatballs
After a trip to Ikea, you know what I crave? Easy Swedish Meatballs! This recipe is based off of the beloved Ikea meatballs and is ready in no time. Get ready for your dinner!
- 1 Pound Frozen Swedish Meatballs
- 5 Tbsp Butter
- 4 Tbsp Flour
- 3 Cups Beef Broth
- 1/2 Cup Heavy Cream
- 1 Tbsp Worcestershire
- 1 Tsp Dijon Mustard
- 1 Pinch Nutmeg
- Egg Noodles Optional
Cook frozen meatballs as per package instructions
Melt butter in a large pot over medium heat. Stir in flour and cook until flour has a slightly nutty smell and is a light tan.
Whisk in broth and bring to a simmer. Sauce should begin to thicken. Stir in heavy cream, Worcestershire sauce, mustard and nutmeg. Season to taste with salt and pepper
Add meatballs to sauce and let simmer for 5 minutes. Serve over noodles, mashed potatoes or rice. Enjoy!