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I've been perfecting my Swedish meatballs for years, and this Instant Pot version is a game-changer. Tender, juicy meatballs swimming in creamy gravy - what's not to love? My secret? A blend of spices that'll transport you straight to Scandinavia. Plus, using pressure cooking slashes prep time without sacrificing flavor. Whether you're craving comfort food or impressing dinner guests, these meatballs hit the spot. Trust me, once you try this recipe, you'll never go back to store-bought again.
Ingredients for Swedish Meatballs in the Instant Pot
- Ground beef: Essential for the meatballs, providing a hearty base and rich flavor to the dish.
- Breadcrumbs: Bind the meatballs together, adding texture and helping to retain moisture during cooking.
- Milk: Adds moisture to the meatball mixture, keeping them tender and juicy.
- Onion: Brings a savory sweetness to the meatballs, enhancing the overall flavor profile.
- Egg: Acts as a binder, helping the meatballs hold their shape and providing a light texture.
- Nutmeg: Adds a warm, earthy flavor to the meatballs, complementing the other spices in the dish.
- Allspice: Contributes a complex, warm flavor to the meatballs, enhancing the overall taste of the dish.
- Olive oil: Used for browning the meatballs and adding a subtle richness to the dish.
- Beef broth: Forms the base of the sauce, infusing the dish with a deep, savory flavor.
- Heavy cream: Creates a luscious, creamy sauce for the meatballs, adding richness and depth to the dish.
- Cornstarch: Thickens the sauce, giving it a smooth consistency and helping it cling to the meatballs.
Read more: Swedish Meatball Stew Recipe
Essential Tools and Equipment
- Instant Pot: Essential for pressure cooking the meatballs quickly and efficiently.
- Bowl: Used for mixing the meatball ingredients together before forming them into meatballs.
- Skillet: Necessary for browning the meatballs before pressure cooking them in the Instant Pot.
- Whisk: Needed to combine the heavy cream and cornstarch to create a smooth and creamy sauce.
Instant Pot Swedish Meatballs Recipe
This Instant Pot Swedish Meatballs Recipe is a quick and delicious meal that can be prepared in just 35 minutes. Perfect for a family dinner!
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Equipment
- Instant Pot
- Mixing bowl
- Sauté Pan
Ingredients:
Main Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/2 onion finely chopped
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 tablespoon olive oil
- 1 cup beef broth
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
Read more: Swedish Meatball Noodle Casserole Recipe
Instructions:
- In a bowl, mix together the ground beef, breadcrumbs, milk, onion, egg, salt, pepper, nutmeg, and allspice. Form into meatballs.
- Turn on the Instant Pot to sauté mode and heat the olive oil. Brown the meatballs on all sides.
- Add beef broth to the Instant Pot. Close the lid and set to high pressure for 5 minutes.
- Quick release the pressure and remove the meatballs from the Instant Pot.
- In a small bowl, mix together the heavy cream and cornstarch. Stir into the broth in the Instant Pot to make a creamy sauce.
- Add the meatballs back to the Instant Pot and simmer for a few minutes until the sauce thickens.
Notes:
Serve the meatballs over mashed potatoes or egg noodles for a complete meal.
Nutrition value:
Calories: 450kcalCarbohydrates: 12gProtein: 25gFat: 32gSaturated Fat: 14gCholesterol: 130mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 2gVitamin A: 150IUVitamin C: 5mgCalcium: 100mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Frozen Meatballs Recipe
Prep and Storage Tips for Swedish Meatballs
Make Ahead Instructions
- Prepare the meatball mixture and shape into balls. Store in the refrigerator for up to 24 hours before cooking.
- Brown the meatballs and make the sauce as directed. Store the cooked meatballs in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- After browning the meatballs and making the sauce, let them cool completely.
- Place the meatballs and sauce in a freezer-safe container or bag, removing as much air as possible.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stove or in the microwave.
Adding a touch of lingonberry jam to the creamy sauce of these Swedish meatballs gives them a sweet and tangy flavor that complements the savory meat perfectly.
Common Questions About This Instant Pot Recipe
FAQ:
Can I use ground turkey instead of ground beef for this recipe?
Yes, you can substitute ground turkey for ground beef in this recipe if you prefer a lighter option.
Can I use store-bought frozen meatballs instead of making them from scratch?
Yes, you can use store-bought frozen meatballs, but making them from scratch will give you the best flavor.
Can I use water instead of beef broth?
Using beef broth adds more flavor to the dish, but you can use water if you don't have beef broth on hand.
Can I freeze the meatballs in the sauce?
Yes, you can freeze the meatballs in the sauce for up to 3 months in an airtight container.
Can I use a different type of cream instead of heavy cream?
You can use half-and-half or milk as a lighter alternative to heavy cream, but the sauce may not be as rich and creamy.
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