Description
This Instant Pot Swedish Meatballs recipe is a comforting and flavorful dish featuring tender meatballs made from ground pork and beef, cooked to perfection in a rich and creamy gravy. The recipe combines classic spices like nutmeg and allspice, finished with fresh herbs and sour cream, making it an effortless and delicious meal ideal for a family dinner.
Ingredients
Scale
Meatballs
- 1 pound ground pork
- 1 pound lean ground beef
- ½ cup breadcrumbs (Panko recommended)
- 1 medium onion, finely chopped or shredded
- 2 large egg yolks
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup milk
- 2 tablespoons olive oil, for frying
Gravy
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¾ cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Make Meatballs: In a large bowl, combine ground pork, lean ground beef, breadcrumbs, finely chopped onion, egg yolks, salt, black pepper, nutmeg, allspice, and milk. Mix thoroughly until evenly combined. Shape the mixture into 1-inch meatballs, yielding about 40 meatballs.
- Brown Meatballs: Turn your Instant Pot to the “Sauté” setting and heat the olive oil. In batches, brown the meatballs on all sides, ensuring they develop a nice crust. Remove the browned meatballs and set them aside to prevent overcrowding the pot.
- Make Gravy: Using the same Instant Pot, melt the unsalted butter. Whisk in the all-purpose flour to form a roux, cooking it for about 1 minute until slightly golden. Gradually whisk in the beef broth, stirring continuously to avoid lumps. Season the gravy with salt and pepper according to taste. Return the browned meatballs to the pot, submerging them in the gravy.
- Pressure Cook: Secure the Instant Pot lid properly and set the valve to sealing. Select the “Manual” or “Pressure Cook” function on high pressure and cook for 8 minutes. Once the cooking cycle completes, carefully perform a quick pressure release by turning the valve to venting.
- Finish: Remove the meatballs from the pot and set aside. Turn the Instant Pot back to “Sauté” mode and simmer the gravy for 4-5 minutes to reduce and thicken slightly. Stir in the sour cream until fully incorporated and creamy. Pour the rich gravy over the meatballs and garnish with freshly chopped dill and parsley before serving.
Notes
- Using Panko breadcrumbs helps keep the meatballs light and tender.
- Be careful not to overmix the meat mixture to avoid dense meatballs.
- You can substitute beef broth with vegetable broth for a slightly different flavor.
- Leftover meatballs store well in the refrigerator for up to 3 days.
- Serve with mashed potatoes, egg noodles, or steamed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Swedish
