4.7 from 69 votes
Instant Pot Swedish Meatballs
This easy Instant Pot Swedish Meatballs recipe paired with a creamy sauce is family friendly and perfect for a quick weeknight meal. Learn how to make authentic and classic Swedish meatballs with this tried and true recipe!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 8
Calories: 476 kcal
Course:
Main Course , Appetizer , Dinner
Cuisine:
Swedish
Ingredients
For the Meatballs
- 1 pound ground pork
- 1 pound ground beef lean
- ½ cup breadcrumbs I used panko
- 1 medium onion shredded or finely chopped
- 2 egg yolks
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅓ cup milk
- 2 tablespoon olive oil for frying
For the Gravy
- 6 tablespoons butter unsalted
- ⅓ cup all-purpose flour
- 3 cups beef broth low sodium
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¾ cup sour cream
Garnish
- 1 tablespoon Dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
Instructions
- Make the meatballs: Mix all the meatball ingredients together. I like to get in there and use my hands to make sure everything is evenly dispersed.
- Fry the meatballs: Heat the olive oil over your pressure cooker’s saute setting. Brown the meatballs in batches on all sides. Set aside on a paper towel-lined plate.
- Make the gravy: With the saute setting still on, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the beef broth and season with salt and pepper. Add the meatballs back to the pot and cook on high pressure for 8 minutes. When the timer is up, quick release the pressure as per manufacturer's instructions.
- Finish your Swedish meatballs: Remove the meatballs from the pot. Turn the saute setting back on and reduce the gravy for 4-5 minutes, then stir in the sour cream. Pour the gravy over the meatballs and garnish with your chopped herbs.
Cup of Yum
Notes
- Yield: Recipe will yield about 40 meatballs.
- Leftovers: Store these in the fridge in an airtight container for 3-4 days. They are perfect for reheating in the microwave! If you’d prefer a different option, you can also reheat them covered in a saucepan over medium heat. Feel free to add an extra splash of beef broth if the gravy has thickened up too much.
- Freezing: Let the meatballs cool down to room temperature and store in an airtight container. I like to store this recipe in individually-sized containers to make thawing easier. These meatballs will last up to 3 months frozen.
Nutrition Information
Serving
5meatballs
Calories
476kcal
(24%)
Carbohydrates
11g
(4%)
Protein
25g
(50%)
Fat
36g
(55%)
Saturated Fat
15g
(75%)
Cholesterol
161mg
(54%)
Sodium
527mg
(22%)
Potassium
612mg
(17%)
Sugar
2g
(4%)
Vitamin A
520IU
(10%)
Vitamin C
2.2mg
(2%)
Calcium
74mg
(7%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 476
% Daily Value*
| Serving | 5meatballs | |
| Calories | 476kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 25g | 50% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 161mg | 54% |
| Sodium | 527mg | 22% |
| Potassium | 612mg | 13% |
| Sugar | 2g | 4% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 2.2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.