If you’re craving a cozy, satisfying meal that’s packed with rich, comforting flavors, this Instant Pot Swedish Meatballs Recipe is an absolute game-changer. Imagine tender, perfectly seasoned meatballs simmered in a creamy, dreamy gravy that clings to every bite, all made effortlessly in your Instant Pot. It’s a classic dish that strikes the perfect balance between hearty and elegant, and the best part is how quickly you can bring it to your table without compromising any of that traditional Swedish goodness.
Ingredients You’ll Need
Putting together a luscious batch of Swedish meatballs might sound fancy, but the ingredients are refreshingly simple and essential. Each item plays a crucial role in creating that rich texture, warm seasoning, and velvety sauce that you’ll soon love in this Instant Pot Swedish Meatballs Recipe.
- Ground pork and lean ground beef: These two meats combine for the perfect balance of flavor and juiciness in your meatballs.
- Panko breadcrumbs: They add lightness and help maintain a tender, yet firm bite.
- Onion: Finely chopped for subtle sweetness and moisture.
- Egg yolks: Bind everything together while enriching the mixture.
- Salt and black pepper: Basic but essential seasonings to enhance all the flavors.
- Ground nutmeg and allspice: Classic warming spices that make these meatballs uniquely Swedish.
- Milk: Softens the breadcrumbs and keeps meatballs moist.
- Olive oil and unsalted butter: For browning meatballs and building the creamy gravy base.
- All-purpose flour: Thickens the gravy into a luscious sauce.
- Low-sodium beef broth: Provides depth and savory richness to the sauce.
- Sour cream: Adds tang and creaminess to finish the gravy perfectly.
- Fresh dill and parsley: Bright, fresh garnishes to balance and complement the flavors.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Make the Meatballs
Start by combining your ground pork, lean ground beef, breadcrumbs, finely chopped onion, egg yolks, salt, pepper, nutmeg, allspice, and milk in a large bowl. Mix everything thoroughly but gently to keep the meatballs tender. Then, shape the mixture into about 40 evenly sized 1-inch meatballs. This step ensures every bite has that perfect balance of seasoning and texture.
Step 2: Brown the Meatballs
Turn your Instant Pot to the “Sauté” function and heat the olive oil. Brown the meatballs in batches, making sure to cook them evenly on all sides so they develop that irresistible golden crust. Once browned, remove them from the pot and set aside—you’re building layers of flavor here, and this step is essential to that signature Swedish meatball taste.
Step 3: Make the Gravy
After browning the meatballs, melt the butter right in the Instant Pot. Whisk in the flour and cook for about a minute to create a roux, which will thicken the gravy beautifully. Gradually add the beef broth, whisking constantly to prevent lumps, and season the sauce with salt and pepper. This step transforms your Instant Pot into a magic sauce-making station.
Step 4: Pressure Cook
Nestle the browned meatballs back into the pot, making sure they’re partially submerged in the gravy. Secure the lid and set your Instant Pot to “Manual” or “Pressure Cook” on high for 8 minutes. Once the cooking cycle finishes, do a quick release of the pressure. This quick cooking keeps the meatballs tender while fully infusing them with that luscious gravy flavor.
Step 5: Finish the Dish
Remove the meatballs carefully and set them aside. Switch back to “Sauté” and let the gravy simmer for another 4 to 5 minutes, allowing it to reduce and thicken. Stir in the sour cream for that rich creaminess that makes this Instant Pot Swedish Meatballs Recipe so memorable. Finally, pour the silky gravy over the meatballs and garnish with chopped fresh dill and parsley to brighten the flavors right before serving.
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
Fresh herbs like dill and parsley are not just pretty—they add a burst of freshness that perfectly balances the creamy richness of the sauce. Feel free to sprinkle a little extra finely chopped dill on top for an authentic Scandinavian touch that will have everyone asking for seconds.
Side Dishes
Traditional Swedish meatballs are often served with buttery mashed potatoes or egg noodles because they soak up the delicious gravy so well. Roasted vegetables or steamed green beans offer excellent balance and add some vibrant color to your plate, making your meal both cozy and well-rounded.
Creative Ways to Present
Want to impress your guests? Try serving the meatballs over creamy polenta or buttery spaetzle for an elegant twist. Or turn these into sliders on soft dinner rolls with a dollop of gravy—perfect for a fun party or casual family dinner. Whatever way you choose, this Instant Pot Swedish Meatballs Recipe adapts beautifully to your style.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, store any leftovers in an airtight container in the refrigerator. The meatballs and gravy keep well for up to 3 days and tend to taste even better as the flavors continue to meld overnight.
Freezing
If you want to save some for later, place the meatballs and gravy in a freezer-safe container and freeze for up to 3 months. For best results, freeze them separately or with extra sauce to keep the meatballs moist during reheating.
Reheating
Reheat leftovers gently on the stovetop over medium heat to avoid breaking up the meatballs. Add a splash of beef broth or water if the gravy has thickened too much. You can also reheat in the microwave, covered, for 2-3 minutes, stirring halfway through to ensure even heat.
FAQs
Can I make this Instant Pot Swedish Meatballs Recipe gluten-free?
Absolutely! Swap the regular breadcrumbs with gluten-free breadcrumbs and use a gluten-free flour or cornstarch to thicken the gravy. Just make sure your beef broth is also gluten-free, and you’re all set.
What can I use instead of sour cream in the gravy?
If you don’t have sour cream on hand, Greek yogurt or creme fraiche are fantastic substitutes that will maintain the creamy texture and tangy flavor of the gravy.
Can I use a different type of meat?
Yes! Ground turkey or chicken can be used for a lighter version, though the flavor and fat content will be different. You might want to add a bit more seasoning or a small amount of oil to keep the meatballs moist.
Is it possible to cook the meatballs without browning them first?
Browning meatballs adds essential flavor and helps them hold their shape, but if you’re short on time, you can skip this step. Just expect a slightly different texture and flavor profile, though the dish will still be delicious.
How long does it take to make this whole recipe?
From start to finish, the Instant Pot Swedish Meatballs Recipe takes about an hour, including prep and cooking time. It’s perfect for busy weeknights when you want something impressive but hassle-free.
Final Thoughts
This Instant Pot Swedish Meatballs Recipe has become one of my all-time favorite ways to enjoy an old classic with minimal fuss and maximum flavor. It hits all the right notes—comfort, creaminess, and a subtle spice that feels like a warm hug on a plate. I’m so excited for you to try it yourself and discover just how simple it is to bring a little Swedish magic into your kitchen. Happy cooking!
Print
Instant Pot Swedish Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Swedish
Description
This Instant Pot Swedish Meatballs recipe combines tender, flavorful meatballs with a rich and creamy gravy, making a classic comfort food that’s quick and easy to prepare using pressure cooking. Perfect for weeknight dinners, these meatballs are seasoned with nutmeg and allspice, browned for extra flavor, then cooked in a luscious sour cream gravy and garnished with fresh dill and parsley.
Ingredients
Meatballs
- 1 pound ground pork
- 1 pound lean ground beef
- ½ cup breadcrumbs (Panko recommended)
- 1 medium onion, finely chopped or shredded
- 2 large egg yolks
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup milk
- 2 tablespoons olive oil, for frying
Gravy
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¾ cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Make Meatballs: In a large bowl, combine the ground pork, lean ground beef, breadcrumbs, finely chopped onion, egg yolks, salt, black pepper, ground nutmeg, ground allspice, and milk. Mix thoroughly until evenly combined. Shape the mixture into 1-inch meatballs, making about 40 meatballs in total.
- Brown Meatballs: Select the “Sauté” function on your Instant Pot and heat the olive oil. Brown the meatballs in batches, cooking them on all sides until they develop a nice golden crust. Remove browned meatballs from the pot and set aside.
- Make Gravy: Melt the unsalted butter in the Instant Pot using the “Sauté” function. Whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute to form a roux. Gradually whisk in the low-sodium beef broth, ensuring no lumps form. Season the mixture with salt and pepper. Add the browned meatballs back into the pot, submerging them in the gravy.
- Pressure Cook: Secure the Instant Pot lid and set the valve to the sealing position. Select “Manual” or “Pressure Cook” mode on high pressure and cook for 8 minutes.
- Release Pressure and Finish: Once the cooking cycle completes, perform a quick pressure release by carefully turning the valve to venting. Remove the lid and take out the meatballs. Turn the Instant Pot back to “Sauté” mode and simmer the gravy for 4 to 5 minutes to reduce and thicken it slightly. Stir in the sour cream until fully incorporated for a creamy texture.
- Serve: Return the meatballs to the pot with the gravy or plate them as desired. Garnish with chopped fresh dill and parsley for a burst of color and fresh flavor. Serve immediately with your choice of sides such as mashed potatoes, egg noodles, or crusty bread.
Notes
- Using Panko breadcrumbs keeps the meatballs light and tender.
- Brown the meatballs properly to develop rich flavor and texture before pressure cooking.
- Make sure to quick release pressure to prevent overcooking the meatballs.
- Sour cream added at the end prevents curdling and creates a smooth, creamy gravy.
- Fresh herbs like dill and parsley provide a fresh, aromatic finish.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
