Description
This Instant Pot Swedish Meatballs recipe offers tender, flavorful meatballs simmered in a creamy, rich gravy. Made with a blend of ground pork and beef, seasoned with classic spices like nutmeg and allspice, these meatballs are browned and then pressure-cooked to juicy perfection. The sauce is finished with sour cream and fresh herbs for a comforting, traditional Scandinavian dish that’s perfect for weeknight dinners or special occasions.
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: Combine all meatball ingredients (ground pork, ground beef, breadcrumbs, chopped onion, egg yolks, salt, pepper, nutmeg, allspice, and milk) in a large mixing bowl. Mix thoroughly until well combined, then shape the mixture into 1-inch meatballs, approximately 40 in total.
- Brown Meatballs: Select the “Sauté” function on your Instant Pot and heat the olive oil. Working in batches, brown the meatballs on all sides until they develop a golden crust. Remove the browned meatballs from the pot and set them aside.
- Make Gravy: In the same Instant Pot, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to create a roux. Gradually whisk in the low-sodium beef broth until smooth. Season the gravy with salt and black pepper. Return the browned meatballs to the pot, ensuring they are submerged in the gravy.
- Pressure Cook: Secure the Instant Pot lid and set the cooker to “Manual” or “Pressure Cook” mode on high pressure for 8 minutes. Once the cooking cycle is complete, perform a quick pressure release to safely release the steam.
- Finish: Remove the meatballs carefully from the pot. Select the “Sauté” function again and simmer the remaining gravy for 4-5 minutes to reduce and thicken it slightly. Stir in the sour cream until fully incorporated and creamy. Pour the finished gravy over the meatballs and garnish with freshly chopped dill and parsley before serving.
Notes
- Use Panko breadcrumbs for a lighter texture in the meatballs.
- Be careful not to overcook the meatballs during sautéing, as they will cook further under pressure.
- Quick release pressure carefully to avoid splattering.
- For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- Fresh herbs like dill and parsley add brightness, but you can adjust or omit based on preference.
