Instant Pot Swedish Meatballs
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 servings
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Course
Main Course
Instant Pot Swedish Meatballs
Description
This recipe uses a mix of ground beef and pork combined with panko breadcrumbs soaked in milk, along with shallots, garlic, and spices like thyme, allspice, and nutmeg, building a flavorful, moist meatball mixture. After forming small meatballs, they are browned in oil using the Instant Pot's sauté function, which helps develop a caramelized exterior.
A simple sauce is created by making a roux with flour and then adding beef stock, scraped from the pot to incorporate browned bits, which enhances flavor. The meatballs are pressure-cooked in this sauce, allowing them to become tender and infused with the savory broth. After cooking, sour cream is stirred in to add richness and a subtle tang, and fresh dill and parsley add brightness.
This dish is well-suited for serving over egg noodles, mashed potatoes, or steamed vegetables, providing a classic comfort food experience with a creamy sauce and soft meatballs.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- ½ cup panko
- ⅓ cup milk whole
- 2 egg large yolks
- 1 shallot diced, medium
- 2 cloves garlic minced
- ½ teaspoon thyme dried
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- ½ cup sour cream
- 2 tablespoons dill chopped, fresh
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
- Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
- Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
- Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
- Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.
- Serve immediately with meatballs, garnished with dill and parsley, if desired.
User Reviews
Overall Rating
4.9
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