Get ready to fall in love with the Instant Pot Swedish Meatballs Recipe, an irresistible blend of tender meatballs simmered in a rich, creamy sauce that practically begs to be ladled over piles of egg noodles or mashed potatoes. Bringing all the delicious flavors of your favorite bistro right to your kitchen, this recipe combines the comfort of home-cooked classics with the magical speed and convenience of the Instant Pot. Whether you’re gathering for a cozy weeknight dinner or showing off at a casual dinner party, every bite is a savory reward. Tender beef and pork, aromatic spices, and a luscious, velvety sauce—all coming together in under an hour!
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Instant Pot Swedish Meatballs Recipe plays an important part in achieving that iconic combination of juicy meat, satisfying aroma, and creamy sauce. You don’t need anything fancy—just a handful of pantry staples and a few special touches that make this meal unforgettable.
- Ground beef (1 pound): Delivers that signature hearty taste and keeps every bite wonderfully flavorful.
- Ground pork (1/2 pound): Adds unbeatable richness and juiciness to the meatball mix.
- Breadcrumbs (1/2 cup): Helps create light, tender meatballs that hold together beautifully.
- Milk (1/4 cup): Softens the breadcrumbs so the meatballs stay moist and never dry out.
- Egg (1): Binds all the ingredients, ensuring the meatballs don’t fall apart.
- Onion, finely grated (1 small): Brings subtle sweetness and a lovely depth to the flavor profile.
- Garlic, minced (2 cloves): Adds a warm, savory note that infuses every bite.
- Worcestershire sauce (1 teaspoon): Delivers umami complexity for an unforgettable Swedish twist.
- Salt (1 teaspoon): Enhances every layer of flavor in the dish.
- Black pepper (1/2 teaspoon): Kicks up the aroma and balances the richness.
- Ground allspice (1/2 teaspoon): Gives classic Swedish warmth and a subtle peppery finish.
- Ground nutmeg (1/4 teaspoon): Adds a gentle, slightly sweet note that pairs perfectly with the cream sauce.
- Olive oil (2 tablespoons): Used for browning, it amps up depth and helps form a beautiful crust.
- Beef broth (2 cups): Forms the foundation for the rich sauce while cooking the meatballs.
- Cornstarch (2 tablespoons): Thickens the sauce to silky, spoon-coating perfection.
- Heavy cream (1/2 cup): Delivers that signature velvety, luxurious mouthfeel.
- Dijon mustard (1 tablespoon): Offers mellow tang and extra dimension in the sauce.
- Soy sauce (1 tablespoon): Adds color and a savory burst to the gravy.
- Fresh parsley, chopped (2 tablespoons): A colorful, herbaceous finish that really brightens the plate.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Mix and Shape the Meatballs
Start by combining ground beef, ground pork, breadcrumbs, milk, egg, grated onion, minced garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg in a large bowl. Gently mix just until combined—overworking the mixture will make the meatballs tough, so use a light touch! Once everything’s evenly incorporated, shape the mixture into 1-inch meatballs, rolling between your palms. Set them on a tray as you go, ready for some quick browning action.
Step 2: Brown the Meatballs
Set your Instant Pot to sauté mode and add the olive oil. Once it’s hot and shimmering, brown the meatballs in batches. Each side only needs about 2 to 3 minutes to develop a lovely crust—don’t worry about cooking them through at this stage. This step is key for building that irresistible savory flavor in the final sauce, so don’t skip it! Once browned, remove the meatballs and set them aside.
Step 3: Deglaze the Pot and Add Broth
Pour the beef broth into the now-empty pot and grab a wooden spoon to scrape up any delicious browned bits from the bottom. This not only keeps you from getting that dreaded burn notice but also infuses every drop of your sauce with extra depth. Once the broth is in and the pot is deglazed, carefully nestle the meatballs back into the liquid.
Step 4: Pressure Cook
Seal the Instant Pot lid, set it to high pressure, and cook for 8 minutes. This short cook time ensures the meatballs stay tender while soaking up all those robust, comforting flavors. When the timer’s done, use a quick release to let the steam out safely and get ready for the magic!
Step 5: Make the Sauce
Carefully remove the cooked meatballs to a plate—try not to sneak too many tastes! In a small bowl, whisk cornstarch with 2 tablespoons of water to make a slurry. Stir this mixture into the pot, then turn the Instant Pot back to sauté mode. Whisk as the sauce bubbles and thickens to a glossy consistency; this should take just a few minutes. Next, add the heavy cream, Dijon mustard, and soy sauce, stirring until your sauce turns dreamy and creamy.
Step 6: Finish and Serve
Return the meatballs to the gorgeous sauce and let everything simmer together for another 2 minutes on sauté mode. This final step lets the sauce cling lovingly to every morsel. Sprinkle your fresh chopped parsley over top and serve immediately for true Swedish meatball bliss.
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
Don’t underestimate a good garnish—the right finish can elevate each serving from homey comfort to restaurant-worthy presentation. For this Instant Pot Swedish Meatballs Recipe, a handful of chopped fresh parsley adds that burst of green and a hint of brightness with every bite. If you’re feeling extra, try a sprinkle of cracked black pepper or even a few lingonberries for a sweet-tart contrast.
Side Dishes
Traditionally, these creamy meatballs shine when nestled over a bed of buttery egg noodles or a mountain of pillowy mashed potatoes. If you want to mix things up, serve them with cauliflower mash for a lighter touch, or over wide ribbon pappardelle for delightful texture. Add a side of roasted vegetables or cucumber salad to round out your meal.
Creative Ways to Present
For a fun twist, serve the meatballs as sliders in dinner rolls, or as a hearty appetizer on toothpicks with a drizzle of sauce. Want to impress at brunch? Pile them atop a crispy potato rösti or serve alongside a simple green salad. This Instant Pot Swedish Meatballs Recipe loves a good remix!
Make Ahead and Storage
Storing Leftovers
Have leftovers? Pop them and the sauce into an airtight container and refrigerate for up to four days. The flavors often deepen after a night in the fridge, making for a dreamy lunch or easy repeat dinner.
Freezing
This Instant Pot Swedish Meatballs Recipe freezes wonderfully! Let the meatballs and sauce cool completely, then freeze in airtight containers or freezer bags for up to two months. Just be sure to label so you remember when you made them!
Reheating
To reheat, thaw overnight in the fridge if frozen, then simmer gently on the stovetop or in the microwave until piping hot. If the sauce thickens up too much, stir in a splash of broth or cream until it loosens to your desired consistency.
FAQs
Can I use ground turkey or chicken instead of beef and pork?
Absolutely! Swap in ground turkey or chicken if you prefer—just know the flavor and juiciness will change a bit. Add an extra tablespoon of oil if your poultry is very lean.
How do I prevent my meatballs from falling apart?
The key is to mix the ingredients just until combined and not overwork the mixture. Also, be sure to measure your breadcrumbs and egg—these binders help the meatballs hold together while cooking.
Can I double this Instant Pot Swedish Meatballs Recipe for a crowd?
Yes, you can double the ingredients! Just brown the meatballs in batches and ensure you don’t exceed your Instant Pot’s maximum fill line. Cooking time stays the same; the pressure will just take a bit longer to build.
My sauce is too thin. How can I thicken it?
If your sauce isn’t thick enough, turn the Instant Pot to sauté, then whisk in extra cornstarch slurry (about 1 teaspoon cornstarch mixed with 1 teaspoon water at a time) until you reach your ideal consistency.
Can I make this recipe dairy-free?
Definitely! Substitute a dairy-free milk (like oat or almond) in the meatballs, and use a plant-based creamer instead of heavy cream. The results are still delicious and creamy.
Final Thoughts
If you’re craving something cozy and decadent, this Instant Pot Swedish Meatballs Recipe is ready to steal the spotlight on your dinner table. Give it a try—you might just have a new family favorite for years to come!
Print
Instant Pot Swedish Meatballs Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Pressure Cooker, Instant Pot
- Cuisine: Swedish, European
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Instant Pot Swedish Meatballs recipe with a creamy sauce, perfect for a comforting meal. These flavorful meatballs are a classic Swedish dish, made quickly in the Instant Pot.
Ingredients
Meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
Sauce:
- 2 tablespoons olive oil
- 2 cups beef broth
- 2 tablespoons cornstarch
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon soy sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare Meatballs: In a large bowl, combine beef, pork, breadcrumbs, milk, egg, onion, garlic, Worcestershire sauce, salt, pepper, allspice, and nutmeg. Shape into 1-inch meatballs.
- Brown Meatballs: Sauté meatballs in olive oil in the Instant Pot until browned. Remove and set aside.
- Cook Meatballs: Deglaze the pot with beef broth, then return meatballs to the pot and pressure cook for 8 minutes. Quick release pressure.
- Thicken Sauce: Whisk cornstarch with water and add to the pot. Simmer until thickened.
- Finish: Stir in cream, mustard, and soy sauce. Return meatballs, simmer, and garnish with parsley before serving.
Notes
- Serve over egg noodles or mashed potatoes for a comforting meal.
- For a lighter version, use half-and-half instead of heavy cream.
