Swedish Meatballs with Gravy and Lingonberry Jam

J often says IKEA serves canteen food. Well, I kinda agree too because most of the dishes there come straight out of a frozen bag/box, bottle or can. Despite that, we will still share a plate of Swedish meatballs whenever we visit IKEA, haha. 😀

Canteen Food Can Be Comfort Food Too

‘Canteen food’ once in a while isn’t that bad. It’s never mind-blowing good food but there’s just something comforting about those IKEA Swedish meatballs that are served with brown gravy and lingonberry jam. Though I wish the meatballs can be more meaty and less floury.

When I was shopping at the Swedish Food Market, I decided to grab a bottle of lingonberry jam. But I refrained from picking up a bag of frozen meatballs. Convenient but better to make meatballs from scratch, I thought to myself. 😉

Goodbye Small Meatballs, Farewell Floury Meatballs

Indeed, nothing beats solid meaty meatballs like what I’ve made here. Oh, and the gravy too. No more small meatballs, no more floury meatballs. These are what I call REAL meatballs! 😀

Give it a try! 🙂

Swedish Meatballs Recipe
makes 50 meatballs
  • lingonberry jam
  • steamed baby potatoes
  • steamed broccoli
For the meatballs:
  • 500g minced beef
  • 500g minced pork
  • 120g yellow onion, peeled & finely diced
  • 1 egg
  • 100g panko breadcrumbs
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground nutmeg
For the gravy:
  • 6 tbsp unsalted butter
  • 6 tbsp plain flour
  • 1 litre beef stock
  • 100ml evaporated milk
  • ground black pepper
Preheat oven to 180 deg C. Line a baking tray with aluminium foil and lightly grease with cooking spray.
Combine all ingredients for the meatballs in a large mixing bowl. Mix everything up thoroughly with your hands.
Roll the meat mixture into round balls of your desired size and arrange them on the tray in a single layer.
Bake for about 20 minutes till the meatballs turn brown.
Melt the butter in a pan over low heat till it turns foamy.
Add the flour and whisk continuously for about 6-8 minutes until the mixture turns medium brown.
Gradually pour in the stock and continue whisking. Bring to a boil and let the gravy simmer till it thickens up. Do not stop whisking while simmering.
Slowly whisk in the evaporated milk till well combined. Season with black pepper.
Transfer the meatballs to the pan and let them simmer in the gravy for a few more minutes.
Serve the meatballs with potatoes, broccoli and lingonberry jam.


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