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Swedish Meatballs (a.k.a. IKEA Meatballs)

Swedish Meatballs with Ground Pork

Every time I make meatballs, Scott asks if I can skip the Hawaiin meatballs (my favorite!) and make meatballs smothered in homemade gravy (like the ones you get at IKEA only better)!

Every once in a while I oblige his request!

I find homemade gravy is it's absolute best when you make it with homemade bone broth and rendered animal fat of some sort (lard, bacon grease, tallow).  Start with a roux of fat & flour, then slowly mix in the bone broth, then add seasonings and thicken to your liking!

Pour the thick gravy over a casserole dish full of scrumptious cooked meatballs & your set!

Oh, another thing, making these meatballs with full ground pork (rather than beef) is our absolute fave!  The pork makes the meatballs flavourful & tender!

Swedish Meatballs (a.k.a. IKEA Meatballs) Recipe



  • 2 lbs ground pork and/or beef
  • 1 tablespoon minced dried onion
  • 1 tablespoon minced dried garlic
  • 1 teaspoon parsley
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1/3 cup bread crumbs or small flake oats
  • 1 egg


  • 4 tablespoons bacon grease, lard, or tallow
  • 4 tablespoons all purpose flour
  • 4 cups bone broth (pork, beef, or chicken)
  • salt & pepper to taste (depends on whether your bone broth is salted & seasoned)


Preheat the oven to 350F.  Line a baking sheet with sides with parchment paper. 

In a large bowl, mix all the ingredients for meatballs with your hands.  Once mixed well, take small pieces of the mixture and shape into balls.  Place meatballs onto parchment paper.

Transfer to the oven to bake.

Meanwhile, make the sauce.  Melt fat over medium-low heat in a large oven-safe saucepan (dutch oven works perfectly).  Once melted, stir in flour until combined.  Add the bone broth about a 1/2 cup at a time, stirring completely between additions.  If you add the bone broth in too large a volume, the flour will get clumpy.  Turn heat up to high and bring to a simmer, stirring constantly.  Turn heat down to low and heat until the gravy thickens to your liking.

Bake for 20 to 40 minutes, depending on size and desired crispness of the meatballs.

Once the gravy has thickened and the meatballs are cooked, add the meatballs to the gravy in the dutch oven.  Put lid on pan and place in oven.  Bake an additional 10 to 15 minutes.

Serve over egg noodles, rice, or mashed potatoes.

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