Instant Pot Swedish Meatballs Recipe

If you’ve been searching for a warm, comforting dish that comes together quickly, you’re going to love this Instant Pot Swedish Meatballs Recipe. I absolutely love how the Instant Pot locks in all those rich, savory flavors, making the meatballs tender while the creamy sauce simmers to perfection — and all with way less fuss than traditional methods. It’s one of those meals that feels fancy but takes almost no time, perfect for busy weeknights or casual dinners with family and friends.

When I first tried making Swedish meatballs in the Instant Pot, I discovered that this method not only speeds things up but also brings out the best in the blend of pork and beef. You’ll find that using a combination of ground meats, along with spices like nutmeg and allspice, really makes these meatballs stand out. Plus, the creamy sauce finished with a touch of lemon juice is absolutely irresistible—trust me, this Instant Pot Swedish Meatballs Recipe is a keeper you’ll make over and over.

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Ingredients You’ll Need

This Instant Pot Swedish Meatballs Recipe combines simple ingredients that come together to create layers of flavor. Each component plays a role, from the panko that keeps meatballs light to the special spices that boost authenticity.

• Heavy whipping cream: Divided to create a panade and to enrich the sauce for ultimate creaminess.
• Large egg: Binds everything together — don’t skip it!
• Panko breadcrumbs: Helps keep the meatballs light and tender, not dense.
• Lean ground pork: Adds juiciness and a subtle sweetness to the meatballs.
• Grated yellow onion: Provides a gentle onion flavor without overpowering.
• Minced garlic: Adds savory depth.
• Baking powder: A little trick to give the meatballs a tender texture.
• Kosher salt: Seasoned throughout for balanced flavor.
• Nutmeg: Essential for that classic Swedish meatball aroma.
• Allspice: Adds subtle warmth to the spice profile.
• Black pepper: For seasoning and a bit of bite.
• Ground beef (85% lean): Provides robust flavor and structure.
• Olive oil: Used for browning the meatballs to get a nice crust.
• Unsalted beef broth: Forms the base of the cooking liquid and sauce.
• Cornstarch: Mixed with water to thicken the sauce perfectly.
• Lemon juice: Brightens the rich sauce with a fresh finish.
• Chopped parsley: Garnishes the final dish with color and a clean herby note.

Variations

One of the things I love about this Instant Pot Swedish Meatballs Recipe is how easy it is to personalize. Whether you prefer a lighter sauce or want to add some heat, it’s simple to tweak.

• Vegetarian Version: I once made these meatballs with a plant-based meat alternative, and they still soaked up the sauce beautifully.
• Spice it Up: Adding a pinch of cayenne or smoked paprika can give the gravy a subtle kick that we love for cozy dinners.
• Herb Variations: Try swapping parsley for dill or thyme to give a fresh twist.
• Dairy-Free Adaptation: I’ve used coconut cream in place of heavy cream with great success for friends avoiding dairy.

How to Make Instant Pot Swedish Meatballs Recipe

Step 1: Create the Creamy Panade

Start by whisking together ¼ cup of heavy cream and the large egg in a medium-sized bowl. Then mix in the panko breadcrumbs until they soak it all up. This panade is your secret for tender, juicy meatballs — trust me, skipping this step results in drier meatballs, which is no fun.

Step 2: Mix the Meatball Ingredients

In a large bowl, combine the ground pork, grated yellow onion, minced garlic, baking powder, 1 teaspoon kosher salt, nutmeg, allspice, and black pepper. I use my hands here because it’s the best way to make sure everything blends evenly without overworking the meat. Add the panade to the mix and blend again until smooth. Finally, add the ground beef and work it in gently but thoroughly. I found that mixing about a minute for the pork mixture, then 45 seconds after adding beef works perfectly.

Step 3: Shape Your Meatballs

Roll the mixture into 2-tablespoon sized meatballs — you should get about 17. Try to keep them consistent so they cook evenly.

Step 4: Sauté and Brown the Meatballs

Set your Instant Pot to “Sauté” and wait for the display to say “Hot.” Add the olive oil, then brown half of the meatballs for about 4 minutes on one side, and 2 minutes after flipping. Don’t crowd the pot so they get a nice golden crust; if you do, they’ll steam instead of brown, which affects flavor. Transfer cooked meatballs to a clean plate, then repeat with remaining meatballs.

Step 5: Deglaze and Pressure Cook

Pour in the beef broth and whisk aggressively to scrape up those tasty browned bits stuck to the pot’s bottom — this adds a LOT of flavor to the sauce. Nestle the browned meatballs back into the liquid. Secure the lid, set the valve to “Sealing,” and pressure cook on high for 5 minutes. Once done, let the pressure naturally release for 10 minutes before opening the lid carefully.

Step 6: Thicken the Sauce and Finish

While the meatballs are cooking, whisk together cornstarch and water to create a slurry. After opening the pot, switch to “Sauté” on the “More” setting and stir the slurry in to thicken the sauce until it coats the back of a spoon — about 1 to 1.5 minutes. Then, stir in the remaining salt, another ½ cup of heavy cream, and lemon juice. I always taste-test here to balance salt and brightness perfectly.

Step 7: Serve and Enjoy!

Garnish with fresh chopped parsley, and serve your Instant Pot Swedish Meatballs Recipe with toothpicks if you’re doing an appetizer spread. For a hearty meal, plate alongside buttered egg noodles or creamy mashed potatoes — my family goes crazy for these combinations!

How to Serve Instant Pot Swedish Meatballs Recipe

Garnishes

I love finishing these meatballs with freshly chopped parsley because it adds a pop of color and a fresh, herbal note that balances the creamy sauce perfectly. A little extra cracked black pepper over the dish right before serving also amps up the flavor, in my opinion.

Side Dishes

Egg noodles tossed with butter or steamed mashed potatoes are classic companions here — their mild flavors soak up all that luscious sauce. Roasted vegetables, like carrots and green beans, also make excellent side dishes to lighten up the plate.

Creative Ways to Present

For parties, I like to serve these meatballs on a wooden board with toothpicks, nestled in small ramekins of sauce for dipping — it’s a hit every time! For a cozy family dinner, plating over a bed of buttery mashed potatoes or even creamy polenta feels super comforting and special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover meatballs and sauce together in an airtight container in the fridge where they keep well for up to 3 days. The flavors deepen overnight, so leftovers often taste even better the next day.

Freezing

If you want to freeze this recipe, I recommend freezing the meatballs separately on a parchment-lined tray first, then transferring them to a freezer bag. Keep the sauce frozen in a separate container. This way, you can thaw and reheat exactly what you need without overcooking.

Reheating

To reheat, warm the sauce gently on the stove or in the microwave, then add the meatballs and heat through until just warmed. Using low and slow heat keeps the meatballs tender and prevents the sauce from separating.

FAQs

Final Thoughts

This Instant Pot Swedish Meatballs Recipe has become a staple in my kitchen because it combines simplicity with truly comforting flavors. It’s one of those meals that brings people together, whether shared casually on a weeknight or impressively at a gathering. Give it a try—I’m confident you’ll fall in love with how effortless it is to make such a classic dish taste amazing every single time.

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