Swedish Meatballs with Mushroom Sauce
Inspired by IKEA a quick, easy and tasty recipe for Swedish Meatballs.
- For the meatballs
- mince beef and pork mixed - approx 500g
- wholemeal bread - 2 slices
- salt salt - 1/4 teaspoon
- white pepper - 1/4 teaspoon
- allspice (optional) - 1/4 to 1/2 teaspoon
- milk - up to 1/4 cup (60ml)
- For Mushroom Sauce
- brown mushrooms - 300g
- creme fraiche - 250ml
- vegetable or chicken stock - 100ml
- freshly ground black pepper
- balsamic vinegar - 1 tablesspoon
- chopped parsley ,fresh or frozen - 1 tablespoon
If serving with mushroom sauce and mash potato start by peeling and chopping the potatoes and slicing the the mushrooms.
For the Meatballs
- Fill the sink with soapy water to make it easy to clean your hands.
- Turn the bread into breadcrumbs in a food processor. Add the seasoning and mix again. Then add the milk, bit by bit, you are aiming for a soft but not soggy mixture.
- Put the frying pan on to a medium to high heat add a small amount of vegetable oil.
- (If serving with mash and mushroom sauce start cooking these now. Sauce instructions are below).
- Mix the breadcrumb mixture into the mince. Ensure that it is well combined. Roll the mixture into balls about 2.5 cm wide. Add to the frying pan as you go, start adding them around the outside of the pan as this tends to be the coolest bit. By the time you have finished the last one, the first ones may be ready to turnover. Wash your hands thoroughly and then check the meatballs. The meatballs are ready for turning when they have started to go brown. Turn over gently, one at a time, as this will stop them falling apart.
- Carry on making the sauce.
- Keep checking the meatballs and turning until they are all sealed on the outside. Drain any extra oil away from the meatballs.
- If your sauce is ready add the mushroom sauce to the pan and simmer gently until the mash potato is ready. If the sauce is quite ready you can remove the meatballs from the heat until it is.
For the mushroom sauce
- Clean and slice the mushrooms. As mushrooms absorb lots of water wipe with a moist cloth to remove any dirt to stop them getting too waterlogged.
- In a saucepan melt the butter, the add the mushrooms and lightly stir to coat them in the butter. Cook on a low heat stirring occasionally until the mushrooms have softened, approx 5 minutes.
- Make up the stock following the instructions of the packet (you won't need to use all of the stock from a stock pot but can safe it for use in another dish e.g soup)
- Add all of the other sauce ingredients and simmer gently for a couple of minutes.
Serve with Swedish Meatballs with mash potato and cranberry sauce. For a naughtier version you of course could have chips/pommes instead.
If you love IKEA Swedish Meatballs this a tasty homemade alternative. My Swedish Meatballs with Mushroom Sauce can be ready to eat within 25 minutes. They are great served with mash potato and homemade cranberry sauce. Its definitely a cheaper alternative as I always spend a lot at IKEA and come back with lots of things I probably didn’t need.
The traditional seasoning for Swedish meatballs is allspice. Its quite a strong taste, check that all of your diners like the smell of it before adding as you can definitely taste it, for me it smells a bit Christmassy. This flavouring isn’t in the IKEA meatballs. If you don’t want to use add a little more salt instead.
To continue homemade IKEA experience check out my squidgy daim bar cookies bowl to tum in 20 minutes.Add to Favourites