These Swedish Meatballs with mashed potatoes can be made in the slow cooker or stovetop and are just like the ones from IKEA!
This is the most iconic recipe from IKEA and it’s so easy to make at home! I personally love curling up on the couch with a plate of this when sweater weather hits.
Why you’ll love this recipe
- IKEA copycat: It tastes just like the meatballs from IKEA, without having to face the crazy crowds.
- Two cooking methods: You can make them either on the stovetop or the slow cooker. Both options work!
Ingredients and substitutions
Meatballs
- Extra-lean ground beef – use ground turkey for a leaner option.
- Breadcrumbs – panko would also work.
- Egg – buttermilk would also bind the meatballs.
- Yellow onion – white onion would be good too.
- Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
- Nutmeg – cinnamon will provide a similar flavour.
- Allspice – use a combo of cinnamon, nutmeg and cloves instead.
Creamy gravy
- Butter – margarine would also work.
- Flour – cornstarch would also thicken the gravy.
- Beef broth – you can use vegetable or chicken broth, but it’ll have a milder flavour.
- Sour cream – use light sour cream or Greek yogurt for a lighter option.
Mashed potatoes
- White potatoes – Yukon gold or Idaho potatoes would also be good.
- Butter – or a butter substitute like margarine.
- Sour cream – use light sour cream, heavy cream or Greek yogurt instead – or you can leave it out altogether if you prefer.
To serve
- Green peas – serve with another veggie like green beans or broccoli.
- Lingonberry jam – cranberry sauce or red current jam would also be yummy – you can find the Lingonberry jam at IKEA.
- Fresh parsley – fresh basil would be good too.
How to make Swedish meatballs
Step 1: Make the meatballs.
Mix the meatball ingredients together and roll into balls.
Step 2: Brown the meatballs.
Cook them in a skillet or in the crockpot.
Step 3: Make the gravy.
Melt the butter, whisk in the flour, then add the broth and sour cream.
Step 4: Add the meatballs.
Add the meatballs to the skillet with the gravy.
Step 5: Make the mashed potatoes.
Boil the potatoes, then mash with butter and sour cream.
Step 6: Heat the peas.
Microwave the peas, then serve with the mashed potatoes, meatballs and jam.
Recipe tips and variations
Here are my top tips for making these Swedish meatballs:
- Switch up the meat: Use a combo of beef and pork for added flavour.
- Don’t over-mix: If you over-handle the meatballs, it’ll make them tough and rubbery.
- Make them healthier: Use ground turkey and low-fat sour cream for a healthier option.
- Sear them first: If you’re cooking in the crockpot, sear them first so they don’t fall apart.
Frequently asked questions
Do I need to brown the meatballs before adding them to the slow cooker?
If you’re making these in the slow cooker, you don’t need to brown them first, although giving them a quick sear will enhance their flavour. If you’re making them on the stove, you will need to cook them separately.
Can I use frozen meatballs?
You sure can! I prefer homemade meatballs, but you can use frozen cooked meatballs to save time – bonus points if they’re actually from IKEA!
Can I make these meatballs gluten-free?
Yes, to prepare gluten-free Swedish meatballs, substitute traditional breadcrumbs with a gluten-free alternative and ensure that all other ingredients, such as broths and seasonings, are certified gluten-free.
What to serve with Swedish meatballs
I like serving my meatballs with mashed potatoes and peas (just like at IKEA!), but if you’re looking for more serving ideas, here are some options:
- Over egg noodles or your favourite pasta
- With roasted or steamed vegetables
- With rice (or cauliflower rice for a low-carb option)
How to store and reheat
Make-ahead: Meatballs and sauce are often suitable for making ahead. Prepare them as directed, then cool completely before storing.
Store: Refrigerate cooked meatballs and sauce separately in airtight containers for up to 3 days.
Reheat: Gently reheat the meatballs and sauce separately on the stovetop or in the microwave until heated through.
Freeze and reheat from frozen: Freeze cooked meatballs and sauce separately in freezer-safe containers. Thaw overnight in the refrigerator, then reheat as you would refrigerated meatballs and sauce.
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
- Grab some slow cooker liners to reduce clean up.
Crockpot Swedish Meatballs {IKEA Copycat}
Ingredients
Meatballs
- 1 lb extra-lean ground beef
- 1/4 cup breadcrumbs
- 1 egg
- 1 yellow onion grated
- 2 cloves minced garlic
- 1/2 tsp each salt and pepper
- 1/4 tsp nutmeg
- 1/4 tsp allspice or just use another 1/4 tsp nutmeg
Creamy gravy
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1/4 cup sour cream
Mashed potatoes
- 3 White potatoes chopped
- 1 tbsp butter
- 1/4 cup sour cream
- Salt & pepper to taste
To serve
- 2 cups green peas canned or frozen
- Lingonberry jam optional, to serve
- 1/4 cup fresh parsley finely chopped; optional garnish
Instructions
Slow cooker method
- Mix together ingredients for meatballs in a large bowl, then roll into 1-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 2 minutes then remove and add to your slow cooker.
- Melt butter in the skillet, then whisk in flour. Slowly add beef broth 1/4 cup at a time, whisking to remove lumps. Stir in sour cream, then add to the slow cooker. Cook on high for 3 hours, or on low for 6 hours.
- In the last 30 minutes of cooking time, bring a large pot of salted water to a boil on the stovetop. Add chopped potatoes, cooking for 10-12 minutes until fork tender. Drain, then add back to pot. Mash with butter, then stir in sour cream and season with salt and pepper to taste.
- Defrost and heat peas in the microwave until warmed, then divide among 4 plates. Add mashed potatoes, then meatballs and gravy. Serve garnished with parsley and with lingonberry jam on the side and enjoy!
Stovetop method
- Bring a large pot of salted water to a boil on the stovetop. Add chopped potatoes, cooking for 10-12 minutes until fork tender. Drain, then add back to pot. Mash with butter, then stir in sour cream and season with salt and pepper to taste.
- Mix together ingredients for meatballs in a large bowl, then roll into 1-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 4-5 minutes then remove from heat.
- Melt butter in the skillet, then whisk in flour. Slowly add beef broth 1/4 cup at a time, whisking to remove lumps. Stir in sour cream, then add meatballs back to skillet. Cook another 7-8 minutes until meatballs are cooked through.
- Defrost and heat peas in the microwave until warmed, then divide among 4 plates. Add mashed potatoes, then meatballs and gravy. Serve garnished with parsley and with lingonberry jam on the side and enjoy!
Video
Comments & Reviews
Kara says
Can you use frozen meatballs?
Taylor Stinson says
Yes you can to save time 🙂
Morgan says
Delicious comfort meal! I made this dish after it was recommended on Taylor’s Dinner Prep Pro app. Easy to make and was the perfect meal on a cold -15C day. I cooked it stovetop because I am not a planner so crockpots aren’t my thing, and it still came out great!
Taylor Stinson says
I’m so happy you enjoyed!!! And glad you noticed it on the app as well. Thanks for sharing your review 🙂
Kimberly says
These look amazing! In the blog part it’s says 2 hours for high and 4 hours for low. Then in the recipe it says 6 hours for low… just want to ensure I get the timing right 🙂 thank you!!
Taylor Stinson says
My mistake Kimberly! It is 6 hours on low.