Easy Instant Pot Swedish Meatballs
Easy Instant Pot Swedish Meatballs are perfect as an appetizer or a main dish. Served with egg noodles, mashed potatoes, or your favorite side. I've also included stovetop instructions.
Servings 4 servings
Calories 339kcal
Ingredients
Swedish Meatballs
- 1 pound lean ground beef or turkey Note 1
- ½ cup plain breadcrumbs or Gluten-free breadcrumbs Note 2
- 1 large egg, beaten
- 1 teaspoon black pepper
- ½ teaspoon salt
- ⅛ teaspoon fresh ground nutmeg, ¼ teaspoon if ground nutmeg Note 3
- ⅛ teaspoon ground allspice
- 2 drops Worcestershire sauce
- 1 teaspoon olive oil
Swedish Meatball Gravy
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 14.5 ounces beef broth Note 4
- 2-3 drops Worcestershire sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon black pepper
- salt, to taste
- ½ cup heavy cream
- 1 teaspoon fresh chopped parsley, garnish optional
Instructions
Instant Pot Swedish Meatballs
- In a large bowl, combine ground beef, plain bread crumbs, egg, pepper, salt, nutmeg, allspice, and Worcestershire Sauce. Mix to combine ingredients. Do not over mix, this keeps the meatballs tender. Gently roll meat into 2 inch round meatballs, set aside.
- Press saute on the Instant Pot add the olive oil to the Instant Pot.
- Brown the meatballs on all sides in batches, set aside.
- Into the Instant Pot, whisk unsalted butter and flour for about 30 seconds to blend flavors.
- Add in ⅓ of the beef broth and use a wooden spoon to scrape up any brown bits at bottom of the pot. Once brown bits are up from the bottom of pot, add the remaining beef broth.
- Mix in the Worcestershire Sauce, Dijon mustard, black pepper, and a dash of salt to the pot.
- Press cancel. Add the browned meatballs back into the pot. Place the top on the pressure cooker, close the valve. Press pressure cook/high 5 minutes.
- When cook time is complete, quick release. Once complete, remove the top of Instant Pot.
- Press saute, add in heavy cream and simmer 3 to 4 minutes to thicken the sauce.
- Taste for seasoning, reseason if needed. Top with fresh parsley. Serve as an appetizer. For a meal, serve over egg noodles, zoodles, mashed cauliflower.
How To Make Stovetop Swedish Meatballs
- In a large bowl, combine ground beef, plain bread crumbs, egg, pepper, salt, nutmeg, allspice, and Worcestershire Sauce. Mix to combine ingredients. Do not over mix, this keeps the meatballs tender.
- In a saute pan, add 1 teaspoon olive oil and brown the meatballs. Once all browned set aside meatballs.
- To the skillet, over medium heat add the butter, let melt. Add in the flour and whisk for about 1 minute. Add in some of the beef broth. Use a wooden spoon to loosen any brown bits and bottom of the pan. Add in remaining beef broth, Worcestershire Sauce, Dijon mustard, and black pepper. Whisk to smooth gravy.
- Add the meatballs back into the saucepan. Let meatballs simmer for about 25 minutes. Gently stir occasionally. Add in the heavy cream to warm, about 5 minutes. Taste for seasoning, reseason if needed. Top with fresh chopped parsley.
Notes
Note 1: Use either ground beef, pork, or turkey works well.
Note 2: Gluten-free, use gluten-free flavored panko bread crumbs
Note 3: I prefer using fresh nutmeg, adds a lot of flavors. If using ground nutmeg us a little more.
Note 4: I prefer using fat-free broth. Cuts down on sodium.
- I am not a registered dietician, I do my best to give the most accurate nutritional details as possible. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes
Nutrition
Serving: 4meatballs | Calories: 339kcal | Carbohydrates: 12g | Protein: 25g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 138mg | Sodium: 567mg | Potassium: 675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 3.3mg