Ikea meatballs

Ikea Meatballs

A trip to Ikea is never a quick thing. It always seems to take up the best part of a day and about 10 minutes after getting there, once you’re trapped in a maze of never as comfortable as they look sofas and quirky light fittings, you generally regret your decision.

After 4 hours of following the little arrows around like a good girl and ooohing and ahhing at the myriad of cushions, I usually leave having purchased some scented candles and a pot plant. All is not lost though, for Ikeas one saving grace is their tremendous cafe meatballs – glorious little jewels coated in a creamy sauce. I’m a sucker for those little buggers and they are an absolute must if I am ever to consider stepping over the threshold.

So you can imagine my utter delight when I came across this copycat recipe (see original recipe here) then. And after making them a couple of times now, I can honestly say they are better than the real thing. Much more juicy and flavoursome and you can really go to town with the sauce – have a pint of the stuff if you want, bathe in it if you’re feeling really extravagant. I think Ikea meatballs are probably a little bit like Marmite – you either love them or hate them – so, if like me, you love them, this recipe is an absolute must.


300g pork mince
300g beef mince
25g dried breadcrumbs
1tsp dried sage
1tsp dried thyme

Knob of butter
1tbsp plain flour
300ml chicken stock
1 tbsp mustard
2 tbsps Worcester sauce
1 tbsp honey
300ml double cream
Salt n pepper
Big pinch of dried parsley


In a large mixing bowl, combine the pork and beef mince, breadcrumbs, sage, thyme and enough salt and pepper to season. Mix it up really well with your hands. Heat your olive oil in a large frying pan and start making your mixture into small balls. Fry the meatballs in batches, making sure they brown and caramelise all over, this should take about 20 minutes to do the lot. Once nice and brown, remove from the pan, drain and set aside.

Add your flour to the pan and use a whisk to mix it with the fat that is left in the pan. Keep whisking until you have a smooth paste. Now add in your chicken stock and leave to simmer over a low heat for a couple of minutes. After a couple of minutes stir in mustard, honey and Worcester sauce. Once mixed, season with salt and pepper then add in the cream, stir well then carefully place your meatballs back in the pan. Let everything bubble away gently for several more minutes before removing from the heat, sprinkling with the chopped parsley and serving immediately.

Serves 4 



  1. youthfoodblog

    Looks so yum!

  2. veronicashortandsweet

    I love IKEA meatballs with mash and sauce. These look delicious!

  3. Yana

    Ahaha, your post made me laugh out loud, because just yesterday we had exactly what-you-described IKEA experience (Note to all: never go to IKEA on Sunday, unless you are really desperate!) The only ‘highlight’ was the meatballs, but as I was munging on them, I was thinking one thing: I have to make my own ones! Now, I definitely MUST! 🙂

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