Hamdi Saidani This Ina Garten Swedish meatball recipe from the Barefoot Contessa is one of the best and easiest Ikea Swedish meatball recipes ever.
These easy to make Swedish Meatballs are made with lean ground beef, lean ground pork, breadcrumbs, and spices cooked in a white sauce which is made of butter, all-purpose flour, and low-sodium beef broth.
Serve these Ikea Restaurant-style Swedish Meatballs with Arugula Salad or Mexican Rice.
Ina Garten Swedish Meatballs Ingredients
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1/3 cup minced white onion
- 2 cloves garlic, minced
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground white pepper
- 1/2 cup milk
- 1 teaspoon Worcestershire sauce
- 3/4 pound lean ground beef
- 1/2 pound lean ground pork
- 1 large egg plus 1 egg white, beaten
- Vegetable oil, for brushing
For the Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 cup heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley (optional)
How To Make Ina Garten Swedish Meatballs
- Prepare the Meatball Mixture: Mix breadcrumbs, butter, onion, garlic, allspice, salt, and white pepper in a bowl. Add milk and Worcestershire sauce. Let it cool before adding beef, pork, and beaten eggs.
- Shape and Chill: Roll the meat mixture into 1-inch balls and place them on an oiled baking sheet. Cover and refrigerate for at least 1 hour.
- Bake the Meatballs: Preheat the oven to 400°F. Bake the meatballs for about 20 minutes until cooked through.
- Make the Sauce: In a skillet, melt butter and add flour. Whisk in beef broth and Worcestershire sauce. Bring to a simmer.
- Final Touch: Add cream to the gravy and simmer until it thickens. Add the meatballs and season with salt and black pepper. Optionally, garnish with parsley and serve with lingonberry jam.
What To Serve With Swedish Meatballs
These Swedish Meatballs go well with gravy, mashed potatoes, and rice. You can also serve with vegetable sides such as carrots, green beans, or sautéed asparagus.
How To Store Swedish Meatballs
- In The Fridge: Leftover Swedish Meatballs can last up to 4 days; simply place them in separate airtight containers for best results.
- In The Freezer: You can freeze them for up to 3 months; place meatballs and sauce in separate freezer-safe bags. When ready to eat again, thaw in the freezer overnight.
How To Reheat Swedish Meatballs
The best way to reheat Swedish meatballs is in the skillet on medium heat for about 4-5 minutes or until they are warmed through.
Try More Recipes:
- Barefoot Contessa Reuben Sandwich
- Ina Garten Stuffed Manicotti
- Ina Garten Spaghetti Squash
- Barefoot Contessa Tuna Casserole
- Barefoot Contessa Crab Cakes
- Ina Garten Manhattan Clam Chowder
Ina Garten Swedish Meatballs
Description
This Ina Garten Swedish meatball recipe from the Barefoot Contessa is one of the best and easiest Ikea Swedish meatball recipes ever.
These easy to make Swedish Meatballs are made with lean ground beef, lean ground pork, breadcrumbs, and spices cooked in a white sauce which is made of butter, all-purpose flour, and low-sodium beef broth.
Serve these Ikea Restaurant-style Swedish Meatballs with mashed potatoes or rice for a complete meal.
Ina Garten Swedish Meatballs Ingredients
For the Sauce:
How To Make Ina Garten Swedish Meatballs
- Mix breadcrumbs, butter, onion, garlic, allspice, salt, and white pepper in a bowl. Add milk and Worcestershire sauce. Let it cool before adding beef, pork, and beaten eggs.
- Roll the meat mixture into 1-inch balls and place them on an oiled baking sheet. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 400°F. Bake the meatballs for about 20 minutes until cooked through.
- In a skillet, melt butter and add flour. Whisk in beef broth and Worcestershire sauce. Bring to a simmer.
- Add cream to the gravy and simmer until it thickens. Add the meatballs and season with salt and black pepper. Optionally, garnish with parsley and serve with lingonberry jam.
