Instant Pot Swedish Meatballs Recipe
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Instant Pot Swedish Meatballs Recipe
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Delicious Swedish Meatballs made in the Instant Pot will have you counting down the seconds until dinnertime! Served over egg noodles or mashed potatoes, everyone loves Swedish Meatballs.
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Ingredients
For the meatballs
- 1 lb ground beef
- 1 lb ground pork
- ½ cup white onion minced
- 1 cup plain bread crumbs
- ½ teaspoon allspice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large eggs
- ¼ cup heavy whipping cream
For the sauce
- 4 Tablespoons unsalted butter
- 1 ¼ cup beef broth
- 1 teaspoon allspice divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 ¼ cup heavy whipping cream
- ¼ cup all-purpose flour
- ¼ cup water
- 1 Tablespoon fresh parsley chopped
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Instructions
- In a large mixing bowl, combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream. Using your hands, combine ingredients completely until thoroughly mixed.
- Roll mixture into 1-inch sized meatballs, packing tightly. Set aside until all the mixture is used. You should be able to make about 75 meatballs.
- Add butter to bottom of Instant Pot. Turn on saute. When butter is melted, add one layer of meatballs, cooking about 3 minutes on each side. (They may not be all the way cooked inside, that's okay). Remove cooked meatballs onto a plate and repeat with another layer of meatballs.
- When all the meatballs are partially cooked, add the beef broth to the pot. Using a wooden spoon, scrape up any bits and pieces that are stuck to the bottom of the pan. This technique is called "deglazing" and it reduces the burn notice tendencies.
- Turn off Instant Pot. Return the meatballs to the pot into the beef broth. Sprinkle with 1/2 tsp allspice, and 1/2 tsp kosher salt.
- Secure the lid and make sure the valve is set to "SEALING."
- Select HIGH PRESSURE and a cook time of 5 minutes. When cook time ends, allow to naturally release for 10 minutes.
- While the meatballs are cooking, in a small bowl whisk together flour and water until smooth. Set aside.
- After the ten minute natural release of pressure, turn the valve to "VENTING" and allow the remaining pressure to release. Open the lid.
- Turn the Instant Pot on saute, and add in the heavy whipping cream, flour mixture, 1/2 tsp allspice, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until thickened. This will take about 3-4 minutes.
- Turn off and add fresh parsley.
- Serve over mashed potatoes or egg noodles!
Equipments used:
Notes
- This recipe was tested in a 6 quart Instapot. Results will not be the same in other size pots or pressure cookers.
- I used a combination of beef and pork here. If you prefer, you can swap it for all pork or all beef.
- Make sure not to skip the deglazing step! Any bits of meat or spice left on the pot before pressure cooking are likely to cause a burn notice.
Nutrition Information
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Calories
621kcal
(31%)
Carbohydrates
16g
(5%)
Protein
36g
(72%)
Fat
46g
(71%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
19g
Trans Fat
1g
Cholesterol
216mg
(72%)
Sodium
799mg
(33%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 5-6 dozen meatballs
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 16g | 5% |
| Protein | 36g | 72% |
| Fat | 46g | 71% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 19g | 112% |
| Trans Fat | 1g | 50% |
| Cholesterol | 216mg | 72% |
| Sodium | 799mg | 33% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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