6 Reviews of Ikea Swedish Meatballs

From: Supanpink

On Feb 17, 2008

Make sure you use dry bread crumbs and not fresh. I did and it was hard to form the meatballs.

From: Blue Peacock

On Jul 13, 2007

I have tried to make Swedish meatballs at home, and it was okay, but when I went to IKEA and tried their version, it was outstanding! Very tender, yummy with the cream sauce. The lingonberry jam and boiled potatoes are a must as they complement the meatballs very well. This is a dish I want to eat again and again. The Swedish food that I sampled at IKEA was very tasty. Thank you for sharing this wonderful recipe.

From: rockycrocker

On Sep 3, 2007

i have also been to IKEA and had the meatballs. i do not live near an IKEA and i am now craving them. my very picky family even ate them when i bought a package of the mix at the store. now i am again not near a store and without a package of mix. i heard somewhere that the sauce had beef gravy, this is the only place i could find the ratio. thanks so much for posting this, it will keep my husband from driving 5 hours to get to a store just so i can eat and then spend what is left of his paycheck.

From: Chef #512545

On Jun 30, 2007

those were the best ever

From: breezermom

On Jan 3, 2009

This recipe tastes very good! My son loved it. But the meatballs as written didn't hold together. In order to make the sauce taste like the swedish meatballs we have had, I added nutmeg. I also added more nutmeg to the meatball mixture. That is not the fault of the recipe, just a personal preference. My problem with the recipe is that there was way too much liquid in the meatball mix. It was impossible to keep the meatballs together. Of course, this didn't affect the taste, just the presentation....thus no photo! Mine looked quite messy! Next time (and there will be a next time), I will not add as much milk to the breadcrumbs to try and help the meatballs stick together. Made for Cookbook Tag.

From: Fujiko

On Jul 22, 2008

These taste nothing like IKEA swedish meatballs. WAY too much liquid in the mixture; I ended up with tiny patties instead of meatballs. I would recommend using only 1/2 - 3/4 C milk to soak the breadcrumbs, and then add more milk if your mixture needs it. The texture of the meat was also off (too lumpy), although I'm unsure how to rectify that. Also, for those of you who are unfamiliar with "10% cream", it's basically half-and-half, so don't use regular cream, because that is too rich.