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Instant Pot Swedish Meatballs Recipe Instant Pot Swedish Meatballs Recipe

Recipe

Instant Pot Swedish Meatballs Recipe

Written by: Emily Smith

Just whipped up some scrumptious Swedish meatballs in my trusty Instant Pot. Savory beef, rich creamy sauce, and a hint of spice. Quick, easy, and oh-so-delicious. Comfort food at its finest!

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You're in for a treat! Trust me, there's nothing more comforting than a plate of homemade Swedish meatballs cooked to perfection in an Instant Pot. This no-fuss recipe is my secret weapon for hectic weeknights and big family gatherings. Even better? The super creamy, rich sauce will have everyone asking for seconds. So, tie on your apron and let's cook up some magic!

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.

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.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

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

Instructions:

  1. In a bowl, mix together the ground beef, breadcrumbs, milk, onion, egg, salt, pepper, nutmeg, and allspice. Form into meatballs.
  2. Turn on the Instant Pot to sauté mode and heat the olive oil. Brown the meatballs on all sides.
  3. Add beef broth to the Instant Pot. Close the lid and set to high pressure for 5 minutes.
  4. Quick release the pressure and remove the meatballs from the Instant Pot.
  5. In a small bowl, mix together the heavy cream and cornstarch. Stir into the broth in the Instant Pot to make a creamy sauce.
  6. Add the meatballs back to the Instant Pot and simmer for a few minutes until the sauce thickens.

Nutritional value:

Per Serving in Calories: 450 kcal | Carbohydrates: 12 g | Protein: 25 g | Total Fat: 32 g | Saturated Fat: 14 g | Trans Fat: 1 g | Monounsaturated Fat: 12 g | Polyunsaturated Fat: 2 g | Cholesterol: 130 mg | Sodium: 800 mg | Dietary Fiber: 1 g | Sugar: 2 g | Calcium: 100 mg | Potassium: 400 mg | Iron: 3 mg | Vitamin A: 150 µg | Vitamin C: 5 mg

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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