This instant pot Swedish Meatballs recipe is wonderful cooked with a flavorful homemade gravy sauce and served alone or with noodles.
Heey from today, put away all of your other meatballs with all kinds of sauce recipes because you won’t need them anymore. Whether these are served with noodles, with potatoes and lingon jam or served over rice for dinner, the taste of these meatballs is remarkable. This is one instant pot recipe where you can’t take a shortcut by substituting garlic powder for the cloves of garlic.
These tangy Swedish meatballs bites are a great alternative to all other kinds of meatballs. They’re perfect for a game party, dinner party, or any other special occasion.
These aren’t ordinary meatballs. They are filled with the flavors of your favorite takeout meal, a lot of spices and ingredients that give them a good taste. The best part is that they are so easy to make and look impressive enough for guests and a friend’s party. Serve these with noodles.
Guys, you know that I’m brutally honest, this instant pot Swedish Meatballs recipe is actually so delicious and very fun for both kids and grown-ups alike.
What to serve with this Instant Pot Swedish meatball dish?
You can serve this instant pot Swedish meatballs over noodles, mashed potatoes, alone and also you can serve over the rice to get a gluten-free meal. The flavor of this instant pot recipe is so good, and the rich gravy is so rich, creamy and complements these Swedish meatballs very well.
About Swedish Meatballs
- 1 pound ground beef.
- 1 pound ground pork.
- 1/2 cup Panko.
- 1/3 cup whole milk.
- 2 large egg yolks.
- 1 medium shallot, diced.
- 2 cloves garlic, minced.
- 1/2 teaspoon dried thyme.
- 1/4 teaspoon ground allspice.
- 1/4 teaspoon ground nutmeg.
- Kosher salt and freshly ground black pepper.
- 1 tablespoon canola oil.
- 2 tablespoons all-purpose flour.
- 2 cups beef stock.
- 1/2 cup sour cream.
- 2 tablespoons chopped fresh dill.
- 2 tablespoons chopped fresh parsley leaves.
Nutrition Fact of Swedish Meatballs
(For 1 Serving “235g”)
Total Fat: 23 g
Cholesterol: 120 mg
Sodium: 929 mg
Carbohydrate: 14 g
Protein: 22 g
Step by Step Instructions
In a large bowl, mix together all the ingredients; ground beef, ground pork, Panko, milk, egg yolks, diced shallot, minced garlic, thyme, ground allspice, and the ground nutmeg; season with salt and pepper, to taste as yours desire. Using the wooden spoon or clean hands and stir until well combined.
Roll into medium-sized meatballs (3/4-to-1-inch meatballs), by forming about 25 to 30 meatballs.
Set your 6-qt Instant Pot to the “saute” function. Heat the canola oil into the pot; add meatballs and cook until the outsides are browned for about 3-4 minutes. (working in two batches).
When the meatballs are cooked, transfer to a paper towel-lined plate and set aside.
Mix together all your other ingredients in another bowl and use a whisk to make sure to scraping all lumps and season with salt and pepper to taste.
Pour your cream mixture into your instant pot and return the meatballs back in. cover the pot and set into the “Manual” function, adjust the pressure to high and time for about 7 minutes.
Once it’s done, release the pressure quickly.
Check if the meatballs they’re cooked well. Set meatballs aside.
Set in again to the “sauté” function and simmer until the gravy has reduced for about 3-4 minutes.
Return the meatballs into sauce mixture and serve immediately after garnished with fresh chopped dill and parsley as yours desire!