Serves 4
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Love IKEA meatballs? These Swedish meatballs are the closest thing you can get to tasting the succulent and flavourful balls of mince, minus the crowd. Our mixture contains both pork and beef – together with breadcrumbs for an unexpected crunch. Factor in some time to prep some homemade mash and horseradish pasta, and you’ll have yourself an authentic, simple and delightful Swedish meal.


  • 1 medium onion (150 g), quartered
  • ¾ cup fresh dill sprigs
  • 200 g minced beef
  • 200 g minced pork
  • ½ cup (50 g) fresh breadcrumbs
  • 1 egg
  • 2 tsps ground allspice
  • ½ whole nutmeg, grated finely
  • ¼ cup (65 g) bottled horseradish
  • 2 tbsps olive oil
  • Lemon wedges, to serve


  • 1 kg desiree potatoes or orange sweet potatoes, cut into 3 cm pieces
  • 1 tsp salt flakes
  • 1 cup (250 ml) milk
  • 30 g butter
  • Olive oil, to serve


  • 1½ cups (375 ml) beef stock
  • 30 g unsalted butter
  • 2½ tbsps plain flour
  • ⅓ cup (80 ml) pouring cream
  • 2 tsps Worcestershire sauce

To make the meatballs, place onion and ½ cup of the dill sprigs in mixing bowl; finely chopped. Scrape down the side of bowl. Add beef, pork, breadcrumbs, egg, allspice and nutmeg, then season well; mix for 20 secs or until well combined. Roll tbsps of mixture into balls and place on a tray; cover and refrigerate until needed.


Make the mashed potato; add horseradish and stir to combine. Transfer to a bowl and cover to keep warm.


Heat oil in a large frying pan over medium-high heat; cook meatballs, turning, for 5 mins until browned all over. Transfer to steaming tray and dish. Stack tray on top of dish, cover and set aside.


Clean mixing bowl, then fill with 4 cups (1 kg) water; heat for 10 mins, steam mode. Once boiling, position steaming dish and tray over mixing bowl; cook for 20 mins or until meatballs are cooked through. Remove steaming dish and tray; keep warm while you make the gravy.


Make the gravy. Clean mixing bowl. Place all ingredients in mixing bowl; cook for 8 mins at 90 C or until hot and thickened. Season to taste.


Serve meatballs on mash, drizzled with gravy and scattered with remaining dill, with lemon wedges to the side.



Insert whisk into mixing bowl. Place potatoes, salt and milk in mixing bowl; cook for 25 mins at 95 C or until potato is tender. Add butter; mix for 30 secs or until smooth. Season to taste with salt and pepper. Drizzle with olive oil to serve.

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