I've been eating East Coast IKEA Swedish meatballs for well over a decade now, and they've always been the same. Brown, nubbly, meat-like. I just went to my first IKEA in Texas and the Swedish meatballs looked like tiny balls of dough or like mini beignets, and the meat was pale rather than dark brown.
Did they change the recipe? Are IKEA Swedish meatballs different regionally?
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