I love versatile recipes like these Swedish Meatballs. They are equally at home on a bed of mashed potatoes for a delicious weeknight meal or on the end of a toothpick for your next tailgate or potluck! The Instant Pot (get yours here: https://amzn.to/2QlkaDf) makes it all possible.
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These all-beef meatballs are lightened with panko breadcrumbs and finely chopped onions. They are browned to add flavor and then cooked in a super-creamy traditional gravy. Swedish meatballs are something every type of cook should know how to make, and this recipe is your guide to meatball greatness!
Did you know that Swedish Meatballs are actually Turkish? They are based on a recipe King Charles XII of Sweden brought home from Turkey in the early 18th century. Along with meatballs, King Charles also brought coffee, sherbet and stuffed cabbage to Sweden, now all staples of Swedish cuisine.
Pro Tip: Let the meat sit out for 15 minutes so it will be easier on your hands when you’re mixing and rolling. Be sure to wait until the Instant Pot reads “hot” before starting the meatballs–this will help reduce sticking.
Equally at home on a bed of mashed potatoes or on the end of a toothpick.
Ingredients:
Meatball Mixture:
- 1 1/2 lbs ground beef (preferably 93% lean)
- 1/3 cup panko bread crumbs
- 1 small onion, grated (with any juices)
- 1 egg, beaten
- 2 tbsp finely chopped parsley
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- 2 tbsp butter
Sauce Mixture:
- 2 1/2 cups beef broth
- 4 tbsp butter
- 1 cup cream
- 1 tsp dijon mustard
- 1 tbsp Worcestershire
To Finish:
- 1/2 cup cream
- 1/4 cup flour
- Additional chopped parsley for garnish
Ingredients:
Meatball Mixture:
- 1 1/2 lbs ground beef (preferably 93% lean)
- 1/3 cup panko bread crumbs
- 1 small onion, grated (with any juices)
- 1 egg, beaten
- 2 tbsp finely chopped parsley
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 2 tbsp olive oil
- 2 tbsp butter
Sauce Mixture:
- 2 1/2 cups beef broth
- 4 tbsp butter
- 1 cup cream
- 1 tsp dijon mustard
- 1 tbsp Worcestershire
To Finish:
- 1/2 cup cream
- 1/4 cup flour
- Additional chopped parsley for garnish
Instructions:
- In a large bowl, combine Meatball Mixture ingredients thoroughly and form into 30 meatballs.
- Add olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
- When oil gets hot and butter melts, brown the meatballs. Meat will not be cooked through. Do not crowd the pot–you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add remaining Sauce Mixture ingredients to the pot and stir until well combined.
- Put the meatballs back into to the pot, ensuring all are coated in sauce.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 3 minutes.
- When the time is up, let the pressure naturally release for 7 minutes, then quick-release the remaining pressure.
- Carefully remove the meatballs from the pot to a shallow dish and cover loosely with foil.
- In a small bowl whisk together the remaining 1/2 cup cream and flour. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed. Adjust seasonings.
- Serve sauce-coated meatballs as an appetizer, or as an entree over egg noodles, mashed potatoes or rice. Garnish with additional chopped parsley.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
