Ikea’s Iconic Meatballs

By Amelia Lipcsei
As much as I love furniture shopping, the main thing I look forward to when visiting IKEA is eating their delicious meatballs. Now, if you’ve never tried their meatballs before you may be thinking that there is no way a furniture store could produce a food this delectable.  I held the same belief, until I tried them for myself. Their creamy, fatty gravy melts in your mouth and when you take a bite of the meatball itself, the mix of pork and beef is simply a bite of heaven. Unfortunately, with quarantine in place visiting an actual IKEA store is difficult, hence when I learned that they had released their all-natural meatball recipe, I almost cried of pure happiness. You could simply take my word for it, but I highly suggest you try making them yourself. You won’t regret it.


  • ½ lb ground beef
  • ½ lb ground pork
  • 1 small onion or ½ onion equaling 2 ½ tablespoons
  • 1.6 ounces panko (mixed with 3 o ounces of water)
  • 1 boiled potato
  • 5 tablespoons of butter
  • A pinch of salt
  • ½ teaspoon white pepper
  • ½ teaspoon allspice
  • 3.3 oz cream
  • 8.7 oz beef stock, divided
  • Soy sauce (add as much as you want depending on preference)
  • 1-2 tablespoons of white flour


  1. Peel and boil one potato. Mash and cool the potato.
  2. Place butter in a cool pan on low, and add onions when butter starts to melt. Bring the onion to a golden-brown color.
  3. Combine meat, onion, potato, and panko in a bowl. Mix well, then add allspice and white pepper. Mix that by hand until smooth.
  4. Use two spoons to shape the meat into approximately 1-ounce balls and place these balls on a floured cutting board or plate and evenly coat them.
  5. Place meatballs into a well-buttered pan over medium-low heat and cook for approximately 20 minutes, turning the meatballs so they don’t stick to the bottom.
  6. After cooking is complete, remove from the pan and cover to keep warm.
  7. In the same pan, add 2 ounces of beef stock to deglaze the pan, just enough to get everything loosened up.
  8. Add 1 tablespoon of flour to create a roux.
  9. As the roux comes together, add 6.7 ounces of beef stock and 3.3 ounces of cream, stirring continuously.
  10. Bring to a boil over medium heat, and just before it begins to bubble, add 1 ounce of flour and whisk it in.
  11. Bring to a boil again and just as it hits, reduce the heat to a simmer and add a couple good grinds of white pepper.
  12. Simmer for two minutes.
  13. Serve meatballs with the sauce and a side of lingonberry and enjoy!

You can find this recipe along with other reviews here!