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
Scale
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
