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overhead shot of swedish meatballs in a white bowl on a white table

Instant Pot Swedish Meatballs


  • Author: Mike
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Description

Delicious seasoned meatballs cooked in a pressure cooker in just 4 minutes, then served over egg noodles in a beef gravy sauce.  Delicious!


Scale

Ingredients

For meatballs:

  • 1 slice white bread
  • 3 Tbsp milk
  • 1/2 lb ground pork
  • 1 lb ground beef
  • 2 garlic cloves, diced
  • 1 tsp salt
  • 1 tsp white pepper
  • 1/2 tsp ground cardamom
  • 1/2 tsp allspice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp fresh ginger, grated
  • 1 Tbsp fresh parsley, chopped
  • 1 Tbsp Worcestershire sauce
  • 1 whole egg, beaten

For sauce:

  • 2 Tbsp olive oil
  • 1 large white onion, diced
  • 2 Tbsp fresh dill, chopped
  • 2 cups beef stock
  • 1 cup half-and-half
  • 2 Tbsp cornstarch
  • 1 Tbsp cold water
  • salt and pepper, to taste
  • 1 Tbsp fresh parsley, chopped

Instructions

  1. MIX: Place white bread in bowl and cover with milk.  Allow 10 minutes to soak.  While bread is soaking, combine all meatball ingredients in a large mixing bowl.  Add in soaked bread when ready and mix everything together by hand until well combined. 
  2. FORM: Take a large pinch of your meatball mixture and roll into between your palms into a tight ball.  Meatballs should be about 3/4 inch thick.  Place on a baking sheet and repeat until all meatballs are formed.  Place baking sheet in fridge and chill for one hour to help hold form.
  3. DUST: Turn Instant Pot on Saute: More.  While Instant Pot is heating, remove meatballs from fridge.  Sprinkle pan evenly with all-purpose flour.  Gently shake the pan back and forth on the counter to dust the meatballs in the flour.  Set aside.
  4. SEAR: When display reads “Hot”, add olive oil and allow 30 seconds to heat.  Add just enough meatballs to fit in one even layer.  Turn every minute or so until meatballs are browned and remove to a pan.  Replace with next batch and repeat process until all meatballs are seared and remove to pan.
  5. DEGLAZE: Add in diced onions.  Using a spatula or large spoon, scrape any brown bits from the bottom of the pot.  Season with salt and pepper once onions begin to soften, then fresh dill and cook one minute more.
  6. COOK: Return all meatballs to pot and add beef stock.  Close lid and set vent to sealing.  Set Instant Pot to Manual: High pressure for 4 minutes.  Allow 10 minutes for pressure to release, then manually release the remaining pressure.  Once pressure indicator has gone down, carefully open lid.
  7. FINISHING TOUCHES: Mix together cornstarch and cold water and add to pot.  Mix in half-and-half, chopped fresh chives and a pinch of salt and pepper.  Set Instant Pot to Saute: More and cook for 3 more minutes to help thicken everything. Cancel saute mode.
  8. OPTIONAL: Add in cooked wide egg noodles and stir into sauce.  Let sit 5 minutes before serving.

Notes

Alternatively, instead of serving this over cooked wide egg noodles, you can serve this over mashed potatoes as well.  Check out our recipe for mashed potatoes, packed full of chef’s tips to take yours to the next level.

  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Turkish

Keywords: Swedish Meatballs, Meatballs Recipe, Instant Pot Meatballs

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