- Cuisine Swedish
- Course Main
- Prep 30 min
- Cook 45 min
- Serves 6
Ingredients
- 1 lb grass-fed ground beef
- 1/2 cup organic rolled oats, finely chopped
- 1 large egg
- 1/2 cup chopped fresh parsley
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp avocado oil
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp grass-fed butter
- 1 cup beef broth
- 1 cup organic heavy cream
- 1 tbsp coconut aminos
- 1 tsp honey
- 1 tbsp arrowroot powder (mixed with 2 tbsp cold water)
- 2 tbsp chopped fresh dill, for garnish
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What you'll need
- Half-sheet pan — The workhorse of roasting and baking — get two so one is always clean.
- Oven thermometer — Most ovens run 25°F off — this tells you the actual temperature.
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned. Compare options →
- Enameled Dutch oven — Even heat for soups, braises, and one-pot mains. Compare options →
Instructions
- Preheat oven to 375°F. In a large bowl, mix together ground beef, chopped oats, egg, parsley, onion, garlic, allspice, nutmeg, salt, pepper, and cayenne if using (the egg binds the meatballs; allspice and nutmeg are the defining Swedish spices).
- Form the mixture into about 24 meatballs and arrange them on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes, until browned and cooked through to an internal temperature of 160°F.
- While the meatballs bake, melt the butter with the avocado oil in a large skillet over medium heat and let it lightly brown for about 1 minute.
- Whisk in the beef broth, heavy cream, coconut aminos, and honey. Bring to a gentle simmer.
- Stir the arrowroot slurry into the simmering sauce and cook, stirring, for 2-3 minutes until the gravy thickens to coat the back of a spoon.
- Gently fold the baked meatballs into the cream gravy and simmer for an additional 5-10 minutes to let the flavors meld.
- Taste and adjust salt or honey, garnish with fresh dill, and serve hot over mashed potatoes or a bed of spinach (lingonberry jam on the side if you have it).
FAQ
Is this IKEA-Style Swedish Meatballs with Cream Sauce gluten-free?
Yes, it is naturally gluten-free since there are no wheat-based ingredients used.
Can I make this ahead?
Certainly! Prepare the meatballs and sauce separately, refrigerate overnight, and reheat before serving.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze in portions for longer storage.
What can I substitute for honey if I'm allergic?
You can use maple syrup or date syrup as a substitution for honey.
Why is this healthier than the restaurant version?
It uses organic, non-GMO ingredients and avoids seed oils, refined sugars, and artificial additives for a cleaner, more wholesome approach.
Can I use butter instead of olive oil in the sauce?
Yes, certainly! Use 2 tbsp of unsalted butter as a direct substitute in the dill and cream mixture.
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