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Instant Pot Swedish Meatballs
4.9 from 189 votes

Instant Pot Swedish Meatballs

Instant Pot Swedish Meatballs combine ground beef and pork with breadcrumbs, spices, and aromatics to create tender meatballs cooked in a creamy sauce. The meatballs are browned and then pressure-cooked with a beef broth base thickened with flour. Sour cream and fresh herbs finish the sauce, resulting in rich, comforting meatballs with a smooth, tangy gravy that can be served over noodles or mashed potatoes.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately with meatballs, garnished with dill and parsley, if desired.