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Instant Pot Swedish Meatballs with Mushroom Gravy
4.4 from 75 votes

Instant Pot Swedish Meatballs with Mushroom Gravy

These Swedish meatballs combine ground beef and pork mixed with herbs and spices, formed into small spheres and cooked atop a bed of sautéed mushrooms and onions in an Instant Pot. The cooking liquid is thickened with a blend of coconut milk and arrowroot powder to create a creamy mushroom gravy. The meatballs and sauce are served over mashed cauliflower, noodles, or spaghetti squash for a comforting meal that balances savory meat with rich, flavorful gravy.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 790 kcal
Course: Dinner

Ingredients

  • 1 pound ground beef
  • ½ pound ground pork
  • ¼ cup parsley plus more for garnish, fresh, minced
  • 2 tablespoons onion dried minced
  • 2 teaspoons sage dried
  • ½ teaspoon ground nutmeg or use mace if on AIP
  • ½ teaspoon salt sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper leave out if on AIP
  • ½ teaspoon fennel seeds leave out if on AIP, crushed
  • 8 ounces baby bella mushrooms sliced (about 4 cups worth, or button mushrooms
  • 1 onion diced (about 2 cups worth, large yellow or white
  • ¼ cup coconut aminos tamari, or soy sauce (use coconut aminos if on AIP)
  • ¼ cup chicken broth or beef broth
  • ½ cup coconut milk from the can, full fat
  • 2 tablespoons arrowroot powder
  • cauliflower mashed potatoes, egg noodles, zoodles, or cooked spaghetti squash, for serving (use cauliflower, zoodles, or spaghetti squash for AIP, mashed

Instructions

    Cup of Yum
  1. In a large mixing bowl, combine the beef, pork, parsley, dried minced onion, sage, nutmeg or mace, salt, garlic powder, pepper (if using), and fennel seeds. Using hands, mix until well combined. Form into 1” meatballs and set aside.
  2. In the pot of a 6-quart or larger Instant Pot, add in the mushrooms; onion; aminos, tamari or soy sauce; and broth. Gently layer the uncooked meatballs on top of the mixture.
  3. Close and seal the Instant Pot lid. Set to cook for 20 minutes on the “Meat/Stew” setting. When the timer goes off, immediately vent to release the steam.
  4. Remove the Instant Pot lid, and then turn on the “Saute” mode. In a small bowl, whisk together the coconut milk and arrowroot powder until smooth. Add to the Instant Pot, and gently stir the mixture to break up the meatballs and thicken the gravy. As soon as the gravy is thickened, about two minutes, turn off the Instant Pot.
  5. Serve meatballs and gravy over mashed cauliflower, mashed potatoes, egg noodles, zoodles, or cooked spaghetti squash. Sprinkle with additional parsley for garnish.

Notes

  • If you don’t have an Instant Pot, bake the meatballs with mushrooms and onions covered in a Dutch oven at 350°F for 30-40 minutes until cooked.
  • Thicken the gravy separately on the stove by whisking coconut milk and arrowroot powder before combining.
  • Serve with mashed cauliflower, noodles, or vegetable substitutes like zoodles or spaghetti squash depending on preference or dietary needs.

Nutrition Information

Serving 1serving Calories 790kcal (40%) Carbohydrates 42g (14%) Protein 57g (114%) Fat 45g (69%) Saturated Fat 20g (100%) Polyunsaturated Fat 19g (112%) Trans Fat 1g (50%) Cholesterol 185mg (62%) Sodium 1608mg (67%) Fiber 8g (32%) Sugar 14g (28%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 790

% Daily Value*

Serving 1serving
Calories 790kcal 40%
Carbohydrates 42g 14%
Protein 57g 114%
Fat 45g 69%
Saturated Fat 20g 100%
Polyunsaturated Fat 19g 112%
Trans Fat 1g 50%
Cholesterol 185mg 62%
Sodium 1608mg 67%
Fiber 8g 32%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.