Instant Pot Swedish Meatballs

Delicious Swedish Meatballs cook in a beef broth that transforms into a creamy sauce perfect to serve over egg noodles or mashed potatoes.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings serves 4-6

Calories 338kcal

Author Toni Dash

Ingredients

Meatballs

1 pound lean ground beef
1/2 pound ground pork
1 egg lightly beaten
½ cup panko breadcrumbs regular or gluten-free
1 teaspoon garlic powder
1 teaspoon dry minced onion onion powder can be substituted
1 teaspoon kosher salt divided
1 teaspoon ground black pepper divided
¼ teaspoon nutmeg
1/4 teaspoon allspice
1 tablespoon butter or oil for browning the meatballs

Broth

2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon cornstarch
½ cup heavy cream
1 tablespoon fresh chopped parsley for garnish

Instructions

In a large bowl, combine the beef, pork, egg, breadcrumbs, garlic powder, dried minced onion (or onion powder), 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg and allspice. Mix until fully combined. Note: using your clean hands is often the easiest!
until well mixed. Roll meat mixture into about 1 ½ inch balls and set the meatballs aside.
Roll meat mixture into about 1 ½ inch diameter balls and set the meatballs aside. TIP: using a cookie scoop then rolling the meatballs speeds up the process.
Place the butter or oil into the bottom of the Instant Pot. Select the SAUTE feature.
Once the butter has melted, add half to one third of the meatballs to the bottom of the pot to brown, cooking for 1-2 minutes per side.
Remove to a plate and repeat until all the meatballs are browned. DO NOT crowd the Instant Pot when browning the meatballs.
While the meatballs are browning, mix together the beef stock, Worcestershire sauce, garlic, remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
After all the meatballs have been browned, deglaze the Instant Pot insert. Pour a small amount of the beef stock mixture into the Instant Pot while still on the SAUTE setting. Using a spatula free any browned bits of food sticking to the bottom of the Instant Pot.
Turn off the SAUTE setting.
Return all browned meatballs to the Instant Pot. Add in the rest of the beef stock mixture to the pot and close the lid.
Seal the steam valve and cook on manual HIGH PRESSURE for 6 minutes. Allow for a NATURAL RELEASE for 5 minutes, and then QUICK RELEASE any remaining steam by turning the steam valve open.
While the Instant Pot is performing the natural release, whisk together the cream and cornstarch in a small bowl and set aside.
Remove the lid, and pour the cornstarch mixture into the Instant Pot. Stir and turn on the SAUTE function again.
Allow the mixture to cook for approximately 3 minutes until the sauce thickens.
Serve meatballs and sauce over egg noodles or mashed potatos. NOTE: prepared egg noodles can be stirred into the Instant Pot to blend with the sauce before serving if desired.
Garnish with fresh parsley and serve immediately.

Notes

Yield: recipe makes approximately 36 1 1/2-inch diameter meatballs.

A 6qt Instant Pot Duo was used for this recipe.

When browning the meatballs, make sure not to crowd the pot. Depending on the size of your Instant Pot, you may need to cook the meatballs in 2 batches.

For gluten-free egg noodles I use Jovial Egg Tagliatelle Gluten-Free pasta.

Nutrition