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
Scale
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.
