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Cooking + Entertaining

Köttbullar: the recipe for Swedish meatballs from Ikea with brown sauce

Köttbullar: the recipe for Swedish meatballs from Ikea with brown sauce

The noisetteo Swedish meatballsI’m a traditional dish of Northern European countries, offered in all points of sale Ikea, also in vegetable version, and very appreciated by the general public. They are served as an appetizer, second course or for smorgasbordthe typical buffet of Scandinavian countries, accompanied by mashed potatoes, jam of turn arounda berry similar to blueberry, or from brown saucea thick and creamy sauce made with butter, cream, broth and spices.

According to some, this dish originates from Turkey and imported to Sweden in XVIII century Yes Charles VIIwho also brought with him the cabbage rolls and the grains of coffee. Regardless of the various theories on the birth of this dish, however, we have one certainty: the original recipe involves the use of horse meat e you Swedish foalcombined in different proportions depending on the specific place of preparation.

Our version, on the other hand, is lighter. In fact, we have chosen to use pork e mixed ground, to which we added eggs, milk and breadcrumbs. Finally, we flavored the dough with different spices, such as chilli, nutmeg, pepper, cumin and ginger. To make the brown sauce, we left cooking cream, pepper, salt, sugar and Worcestershire sauce to cook, which can also be replaced with mustard.

How to make Swedish meatballs or köttbullar

To make the meatballs, melt a knob of butter in a pan 1 and sauté half a chopped onion with a pinch of salt 2. Transfer the onion to a bowl and add the eggs, breadcrumbs, milk and mix 3.

Add the spices 4minced meat and mix the dough well 5. At this point, let the mixture rest in the fridge for 1 hour. Make meatballs with your hands or with the help of an ice cream scoop 6.

Place them on a baking sheet and bake them in the oven at 180 ° C for 20 minutes 7. For the brown sauce, melt the butter in the pan with the flour and the meat broth 8. Cook for a while and add the cream, pepper, salt, sugar and Worcester sauce 9.

Pour the meatballs into the sauce 10 and let them cook for a few minutes 11. Serve the Swedish meatballs with the accompanying brown sauce 12.


The noisette e the brown sauce they are kept separately in the fridgefor a maximum of 2-3 days. Swedish meatballs can also be frozen, both cooked and raw: in freezer they are maintained for a few months.

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