Description
This Instant Pot Swedish Meatballs recipe delivers tender, flavorful meatballs simmered in a rich and creamy gravy. Combining ground pork and beef with breadcrumbs and warm spices, these meatballs are browned and pressure-cooked to perfection, then finished with a luscious sauce made from beef broth, cream, and lemon juice. Perfect as an appetizer or served with egg noodles or mashed potatoes for a hearty entrée.
Ingredients
Scale
Meatball Mixture
- ¾ cup heavy whipping cream (divided)
- 1 large egg
- ½ cup panko breadcrumbs
- 8 ounces lean ground pork
- ¼ cup grated yellow onion
- 1 teaspoon minced garlic
- 1 teaspoon baking powder
- 1 ½ teaspoon kosher salt (divided)
- ¼ teaspoon nutmeg
- ⅛ teaspoon allspice
- ⅛ teaspoon black pepper
- 8 ounces ground beef (85% lean recommended)
For Cooking
- 1 tablespoon olive oil
- 1 cup unsalted beef broth
- 2 teaspoons cornstarch
- 4 teaspoons water
- 1 teaspoon lemon juice
- 1 tablespoon chopped parsley
Instructions
- Make a Panade: In a medium-sized bowl, whisk together ¼ cup heavy cream and the egg until combined. Add the panko breadcrumbs and stir well to create a moist batter. Set this mixture aside to hydrate the breadcrumbs.
- Make the Meatballs: In a large bowl, combine the ground pork, grated onion, minced garlic, baking powder, 1 teaspoon salt, nutmeg, allspice, and black pepper. Using your hands, mix thoroughly until the mixture is homogenized and consistent, about 1 minute. Add the prepared panade and mix until smooth, another minute. Finally, add the ground beef and combine with hands for about 45 seconds until fully incorporated.
- Form the Meatballs: Roll the meat mixture into 2-tablespoon-sized balls, shaping approximately 17 meatballs in total.
- Heat the Instant Pot: Select the “Sauté” function on your Instant Pot and allow it to heat until the display reads “Hot.”
- Brown the Meatballs: Add 1 tablespoon of olive oil to the pot. Once hot, add half of the meatballs and brown on one side for 4 minutes, then flip to brown the other side for 2 minutes. Transfer browned meatballs to a clean plate and repeat with the remaining meatballs.
- Deglaze the Pot: Pour in 1 cup of unsalted beef broth and use a whisk to scrape up any browned bits stuck to the bottom of the pot. Add all the browned meatballs back into the Instant Pot.
- Cover Instant Pot: Ensure the steam release valve is set to “Sealing.” Place the lid on and lock it into position.
- Pressure Cook: Press the “Manual” button and select high pressure. Set the timer for 5 minutes. It will take about 10 minutes for the pot to come to pressure and begin cooking.
- Release Pressure: When the cooking time ends, allow the pressure to release naturally for 10 minutes before carefully turning the valve to release any remaining pressure.
- Open the Lid: Carefully remove the lid and press the “Keep Warm/Cancel” button to turn off cooking mode.
- Thicken the Sauce: In a small bowl, whisk together the cornstarch and water to make a slurry. Select “Sauté” again on the “More” setting and stir the slurry into the pot. Cook for 60 to 90 seconds until the sauce thickens and coats the back of a spoon. Turn off sauté mode by pressing “Keep Warm/Cancel.” Stir in the remaining ½ teaspoon salt, ½ cup heavy cream, and lemon juice. Adjust seasoning with salt and pepper to taste.
- To Serve: Garnish with chopped parsley. Serve the meatballs with toothpicks as an appetizer, or alongside egg noodles or mashed potatoes for a satisfying entrée.
Notes
- Easy Instant Pot Swedish meatballs simmered in a delicious creamy gravy.
- The meat mixture uses a blend of ground beef and pork for optimal flavor and texture.
- Using an Instant Pot speeds up the traditional simmering process without sacrificing tenderness.
- Adjust seasoning to taste, especially salt and pepper after thickening the sauce.
- Serve with classic sides like egg noodles or mashed potatoes to complement the creamy gravy.
Nutrition
- Serving Size: 1 serving
- Calories: 464
- Sugar: 2 g
- Sodium: 1032 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 183 mg
