I absolutely love this Instant Pot Swedish Meatballs Recipe because it brings the cozy flavors of classic Swedish comfort food into your kitchen in a fraction of the time. The creamy sauce and perfectly tender meatballs simmer together, creating a dish that’s both rich and satisfying—perfect for busy weeknights or anytime you want a hearty meal without fussing over the stove for hours.
When I first tried making Swedish meatballs in the Instant Pot, I was amazed at how much flavor developed in such a short cooking time. You’ll find that the blend of ground pork and beef with warm spices like nutmeg and allspice hits the spot every time, and the creamy gravy finishes it off beautifully. Trust me, this Instant Pot Swedish Meatballs Recipe quickly became a family favorite around my table, and I’m sure it will be yours too!
Why You’ll Love This Recipe
- Speed and Convenience: Using the Instant Pot cuts down cooking time without sacrificing the rich flavors of traditional Swedish meatballs.
- Creamy, Comforting Sauce: The luscious gravy made with beef broth and heavy cream is simply irresistible.
- Perfectly Tender Meatballs: The combination of pork, beef, and spices creates meatballs that stay juicy and flavorful.
- Family Favorite: This recipe is a crowd-pleaser that your loved ones will ask you to make again and again.
Ingredients You’ll Need
These ingredients come together perfectly to make those meatballs juicy and the sauce luxuriously creamy. A few pantry staples and fresh components make it easy to have this meal ready to go any time.
- Heavy whipping cream: Divided to keep some for the panade and some for the sauce, adding richness without heaviness.
- Large egg: Helps bind the meatballs so they’re tender and don’t fall apart during cooking.
- Panko breadcrumbs: Absorb moisture and keep the meatballs light and fluffy.
- Lean ground pork: Adds fat and flavor for juicy meatballs.
- Grated yellow onion: Gives sweetness and texture throughout the meat mixture.
- Minced garlic: A must for depth and a gentle kick of savory flavor.
- Baking powder: A secret trick I discovered to keep the meatballs tender and light.
- Kosher salt: Used in two stages to season the meat mixture perfectly.
- Nutmeg, allspice, black pepper: Classic Swedish spices that warm up the flavor beautifully.
- Ground beef (85% lean): Balances the pork with lean meatiness.
- Olive oil: For browning the meatballs to get that lovely crust.
- Unsalted beef broth: Forms the base of the creamy sauce and deglazes the pot to capture flavor.
- Cornstarch and water: Make a slurry to thicken the sauce perfectly.
- Lemon juice: Adds a subtle brightness to cut through the richness.
- Chopped parsley: Fresh garnish that adds color and a pop of herbaceous flavor.
Variations
I love that this Instant Pot Swedish Meatballs Recipe is so adaptable—you can easily tweak it to suit your taste or dietary needs. Whether you want to lighten it up or make it more indulgent, experimenting with ingredients can be fun and delicious!
- Turkey or Chicken Meatballs: I once swapped the pork and beef for ground turkey, and it worked well; just be sure to add a bit more fat like extra olive oil or a splash of cream to keep them moist.
- Dairy-Free Version: Replace the heavy cream with full-fat coconut milk and use gluten-free breadcrumbs to make it allergy-friendly—just as tasty!
- Spice it Up: For a personal twist, I sometimes add a pinch of smoked paprika or cayenne for a subtle smoky heat that wakes up the dish.
- Mushroom Gravy: Adding finely chopped mushrooms to the sauce gives an earthy punch and extra texture that I find irresistible.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Make the Creamy Panade
Start by whisking together ¼ cup of the heavy cream with the egg in a medium bowl. Then, stir in the panko breadcrumbs until they’re soaking up the liquid nicely. This mixture, called a panade, is key—it keeps the meatballs tender and helps them hold their shape, so don’t skip this step!
Step 2: Prepare the Meat Mixture
In a large bowl, add the ground pork, grated onion, garlic, baking powder, 1 teaspoon of kosher salt, nutmeg, allspice, and black pepper. Use your hands (it’s the best tool here) to mix everything well until uniformly combined, about a minute. Next, incorporate the panade mixture and spend another minute blending it thoroughly. Finally, add the ground beef and mix for about 45 seconds until smooth and evenly combined throughout.
Step 3: Shape the Meatballs
Roll the meat mixture into 2-tablespoon-sized balls; you should get around 17 meatballs. I find using a cookie scoop or two spoons helps keep them even in size, which means they’ll cook uniformly—no surprises!
Step 4: Brown the Meatballs in the Instant Pot
Set your Instant Pot to “Sauté” mode and wait until the display shows “Hot.” Add a tablespoon of olive oil, then carefully place half the meatballs in the pot. Brown them for about 4 minutes on one side without moving them, then flip and brown for another 2 minutes. Transfer the browned meatballs to a clean plate and repeat the process with the remaining meatballs. This step builds flavor and adds a lovely crust that I just adore.
Step 5: Deglaze the Pot and Pressure Cook
Pour in 1 cup of beef broth and use a whisk to scrape up those delicious browned bits stuck to the bottom of the pot—this is flavor gold. Return all the meatballs to the pot and spread them out evenly. Lock the lid in place and set the valve to “Sealing.” Choose “Manual” or “Pressure Cook” on high pressure for 5 minutes. It takes about 10 minutes to reach pressure; you’ll see some steam before the cooking timer starts.
Step 6: Natural Release and Finish the Sauce
Once cooking is done, let the pressure release naturally for 10 minutes—this gentle finish keeps the meatballs tender. Then carefully turn the valve to vent any remaining pressure and open the lid. Press “Cancel” on Sauté mode. To thicken the sauce, whisk together cornstarch and water, then turn the Instant Pot to “Sauté” at the “More” setting. Slowly stir in the cornstarch slurry and cook until the sauce coats the back of a spoon—usually 60 to 90 seconds. Stir in the remaining salt, half the heavy cream, and lemon juice for that perfect finishing touch. Taste and adjust seasoning as you like.
Step 7: Serve and Enjoy
Sprinkle chopped parsley over the meatballs for a fresh pop of color. Serve with toothpicks as an appetizer or enjoy as a main with creamy mashed potatoes or egg noodles to soak up that gorgeous sauce. I promise this meal will become one of your go-tos!
Pro Tips for Making Instant Pot Swedish Meatballs Recipe
- Perfect Panade: Don’t underestimate soaking those breadcrumbs in cream and egg—it’s what keeps your meatballs tender and juicy inside.
- Brown in Batches: Give your meatballs space when browning; overcrowding traps steam and prevents that golden crust that adds so much flavor.
- Natural Pressure Release: Letting the pressure release naturally for 10 minutes helps maintain a tender texture and prevents splitting.
- Sauce Thickness: Whisk your cornstarch slurry well before adding to avoid lumps, and gently simmer for the perfect velvety finish.
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
I always finish with a sprinkle of fresh chopped parsley—it brightens the dish both visually and in flavor. If you like a little extra zing, a light dollop of lingonberry jam on the side makes for an authentic Swedish touch that my family goes crazy for.
Side Dishes
Mashed potatoes or buttered egg noodles are classic partners for these meatballs—both soak up the creamy sauce beautifully. For a lighter option, steamed green beans or roasted Brussels sprouts add a nice crunch and freshness.
Creative Ways to Present
For special occasions, I like arranging the meatballs on a serving tray with toothpicks for easy appetizers. Adding a small bowl of gravy for dipping on the side impresses guests and keeps everything warm. Sometimes, I serve them over mini potato pancakes for an extra festive touch!
Make Ahead and Storage
Storing Leftovers
I store leftover Swedish meatballs and sauce together in an airtight container in the fridge and they keep well for up to 4 days. When I reheat them, the flavors have melded even more, making it a perfect next-day meal.
Freezing
This recipe freezes beautifully. After browning but before cooking, I flash freeze the meatballs on a baking sheet, then transfer them to a freezer-safe bag. When I want a quick meal, I toss them frozen into the Instant Pot with broth and pressure cook as usual.
Reheating
For reheating, I prefer warming the meatballs gently in a skillet with some sauce or in the microwave covered to keep moisture. Avoid overheating, which can dry them out. Adding a splash of cream or broth during reheating refreshes the sauce perfectly.
FAQs
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Can I make this Instant Pot Swedish Meatballs Recipe without an Instant Pot?
Absolutely! You can brown the meatballs in a skillet and then simmer them gently in a covered pot with beef broth and cream on the stovetop until cooked through, about 20-25 minutes. The Instant Pot just speeds up the process while keeping everything tender and flavorful.
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What can I serve with Swedish meatballs besides mashed potatoes?
Besides mashed potatoes, egg noodles are fantastic for soaking up the creamy sauce. You can also try rice, roasted vegetables, or even a simple green salad for a lighter option.
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How do I prevent my meatballs from falling apart in the Instant Pot?
Using the panade made from cream, egg, and panko breadcrumbs helps bind the meatballs and keep them tender. Also, avoid overmixing the meat. Browning the meatballs before pressure cooking helps seal them so they hold their shape well.
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Can I make these meatballs dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk or another plant-based milk, and use dairy-free butter or oil if needed. Just keep in mind the flavor will shift slightly but still delicious!
Final Thoughts
This Instant Pot Swedish Meatballs Recipe holds a special place in my kitchen—a go-to meal that’s both simple and impressive. It’s the kind of dish you can whip up after a long day and still feel like you treated yourself and your family to something wonderful. I hope you enjoy making it as much as I do, and I’m confident it will become a favorite for you, too. Let me know how yours turns out!
Print
Instant Pot Swedish Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: Swedish
Description
Classic Instant Pot Swedish Meatballs featuring a savory blend of ground beef and pork, gently cooked in a creamy, spiced gravy. This easy one-pot meal combines tender meatballs with a rich sauce perfect for serving as an appetizer or a hearty main with egg noodles or mashed potatoes.
Ingredients
Meatballs
- 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)
Cooking and Sauce
- 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 smooth. Add panko breadcrumbs and stir to combine. Set aside to allow the breadcrumbs to absorb the liquid.
- Make the Meatballs: In a large bowl, combine ground pork, grated onion, minced garlic, baking powder, 1 teaspoon of kosher salt, nutmeg, allspice, and black pepper. Mix with your hands until the ingredients are fully integrated and the mixture looks uniform, about 1 minute. Add the panade into the meat mixture and mix again until smooth, about another minute. Finally, add the ground beef and gently mix just until combined, about 45 seconds to avoid overworking the meat.
- Form the Meatballs: Roll the meat mixture into 2-tablespoon-sized balls, making approximately 17 meatballs in total.
- Heat the Instant Pot: Select the “Sauté” function on the Instant Pot and wait for it to indicate “Hot” on the display.
- 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. Flip them carefully and brown the second side for 2 minutes. Remove and transfer to a clean plate. Repeat browning with the remaining meatballs.
- Deglaze the Pot: Pour 1 cup of unsalted beef broth into the pot and use a whisk to scrape up and dissolve any browned bits stuck to the bottom, adding rich flavor to the sauce. Return all meatballs to the pot.
- Cover Instant Pot: Ensure the steam release valve is set to the “Sealing” position. Place and lock the lid on the Instant Pot.
- Pressure Cook: Press the “Manual” or “Pressure Cook” button on high pressure, and set the cooking time to 5 minutes. The pot will take roughly 10 minutes to reach pressure before the timer starts counting down.
- Release Pressure: After the cook time ends, allow the pressure to naturally release for 10 minutes, then carefully open the lid by turning it to release any remaining steam.
- Thicken the Sauce: In a small bowl, whisk together cornstarch and water forming a slurry. Select the “Sauté” function again, this time on the “More” setting. Stir the slurry into the pot and cook for 60 to 90 seconds until the sauce thickens and coats the back of a spoon. Cancel “Sauté” mode. Stir in the remaining ½ teaspoon kosher salt, ½ cup heavy cream, and lemon juice. Taste and adjust seasoning with salt and pepper as preferred.
- To Serve: Garnish the meatballs with chopped parsley. Serve with toothpicks for appetizers or alongside egg noodles or mashed potatoes for a comforting entree.
Notes
- This recipe uses both ground pork and beef for balanced flavor and texture in the meatballs.
- Browning meatballs before pressure cooking adds a deeper caramelized flavor.
- The creamy sauce is thickened with a cornstarch slurry and enriched with heavy cream for a luscious finish.
- Instant Pot cooking drastically reduces time compared to traditional stovetop simmering.
- Adjust seasoning after thickening the sauce to get the perfect savory balance.
- Serve with traditional Swedish sides like egg noodles or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 464 kcal
- Sugar: 1 g
- Sodium: 1032 mg
- Fat: 36 g
- Saturated Fat: 17 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 183 mg
