If you have a soft spot for cozy, comforting dishes that feel like a warm hug on a plate, then this Instant Pot Swedish Meatballs Recipe is about to become your new best friend in the kitchen. Imagine tender, perfectly seasoned meatballs nestled in a rich, creamy gravy, all cooked quickly and effortlessly in your Instant Pot. This recipe strikes the perfect balance between classic Swedish flavors and modern convenience, making it an absolute must-try for anyone craving a hearty meal that doesn’t demand hours of prep or constant attention.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in building that signature flavor and velvety texture you expect from Swedish meatballs. From the blend of pork and beef delivering juicy meatballs to fresh herbs providing bursts of brightness, every component is essential and easy to source.
- 1 pound ground pork: Adds moisture and a mild sweetness that balances the beef’s richness.
- 1 pound lean ground beef: Provides a hearty base and savory depth to the meatballs.
- ½ cup breadcrumbs (Panko recommended): Helps hold the meatballs together while keeping them tender.
- 1 medium onion, finely chopped or shredded: Infuses sweetness and moisture into the mixture.
- 2 large egg yolks: Act as a binder to keep the meatballs from falling apart.
- ½ teaspoon salt, or to taste: Enhances all the other flavors beautifully.
- ½ teaspoon black pepper, or to taste: Adds subtle warmth and complexity.
- ¼ teaspoon ground nutmeg: A classic Swedish spice lending warm, aromatic undertones.
- ¼ teaspoon ground allspice: Introduces a hint of earthy sweetness.
- ⅓ cup milk: Moisturizes breadcrumbs for tender meatballs.
- 2 tablespoons olive oil, for frying: For browning the meatballs to golden perfection.
- 6 tablespoons unsalted butter: Forms the base of the creamy gravy’s richness.
- ⅓ cup all-purpose flour: Thickens the gravy to that perfect silky consistency.
- 3 cups low-sodium beef broth: Adds depth and savory notes without overpowering.
- ¼ teaspoon salt, or to taste: Seasoning for the gravy layer.
- ¼ teaspoon black pepper, or to taste: Balances the gravy’s flavor.
- ¾ cup sour cream: The secret to creamy, tangy gravy that defines Swedish meatballs.
- 1 tablespoon fresh dill, chopped: Brightens the dish with fresh herbal notes.
- 1 tablespoon fresh parsley, chopped: Adds a pop of color and freshness for garnish.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Make Meatballs
Start by combining the ground pork, ground beef, breadcrumbs, chopped onion, egg yolks, salt, pepper, nutmeg, allspice, and milk in a large mixing bowl. Mix everything thoroughly but gently so the meat stays tender. Shape the mixture into 1-inch meatballs—aim for about 40 little spheres that will cook evenly and quickly.
Step 2: Brown Meatballs
Set your Instant Pot to the “Sauté” function and pour in the olive oil. Brown the meatballs in batches, ensuring each one develops a beautiful golden crust on all sides. This step adds incredible flavor and texture before pressure cooking. Once browned, remove the meatballs and set them aside; don’t worry, the cooking part is just getting started.
Step 3: Make Gravy
In the same pot, melt the unsalted butter to build a luscious base for the gravy. Whisk in the flour and cook for about one minute to form a roux, which will give your gravy that silky body. Gradually whisk in the beef broth, stirring constantly to avoid lumps, then season with salt and pepper. This gravy is about to become seriously crave-worthy!
Step 4: Pressure Cook
Carefully add the browned meatballs back into the pot, nestling them gently into the gravy. Secure the lid and select “Manual” or “Pressure Cook” on high pressure for 8 minutes. Once the timer goes off, perform a quick release to prevent overcooking, ensuring those meatballs remain tender and juicy.
Step 5: Finish
Remove the meatballs from the pot and switch the Instant Pot back to “Sauté” mode. Let the gravy simmer for 4 to 5 minutes until it thickens to your preferred consistency. Then stir in the sour cream, which will add delicious creaminess and tang. Pour the creamy gravy over the meatballs and sprinkle with freshly chopped dill and parsley for a pop of fresh flavor and color.
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
Fresh herbs like dill and parsley are the classic finish, complementing the rich gravy perfectly. If you want a bit of extra flair, finely grated lemon zest or a sprinkle of smoked paprika can brighten and add a subtle twist to the presentation.
Side Dishes
Swedish meatballs shine with buttery mashed potatoes or hearty egg noodles that soak up every bit of that wonderful gravy. Roasted vegetables or a simple cucumber salad also provide a refreshing contrast to the dish’s richness.
Creative Ways to Present
For a cozy and casual feast, serve these meatballs family-style in a large bowl with plenty of gravy on top. If you want to impress, arrange individual portions on elegant plates with swirls of gravy and a garnish of fresh herbs. You can even turn the meatballs into sliders with lingonberry jam for a Scandinavian-inspired appetizer.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Swedish Meatballs Recipe keeps really well in the refrigerator for up to 3 days. Store the meatballs and gravy together in an airtight container to preserve the flavors and moisture. When you reheat, do it gently to keep the texture just right.
Freezing
You can freeze cooked meatballs with gravy for up to 3 months. Transfer the cooled meatballs and sauce into a freezer-safe container or heavy-duty freezer bags. When ready to enjoy, thaw overnight in the fridge for the best results.
Reheating
Reheat your refrigerated or thawed meatballs gently on the stovetop over low heat, stirring occasionally until warmed through. If the gravy thickens too much, add a splash of broth or water to loosen it up. You can also reheat in the microwave, covered, in short bursts, stirring between intervals.
FAQs
Can I use only beef or only pork for this recipe?
Absolutely! Using all beef will give a richer and denser meatball, while all pork will make them a bit lighter and sweeter. The combination, however, balances flavor and moisture beautifully for authentic texture.
Is it necessary to brown the meatballs before pressure cooking?
Browning the meatballs is highly recommended because it adds layers of flavor and helps the meatballs hold together during cooking. However, if you’re short on time, you can skip this step, but the taste and texture won’t be quite the same.
Can I substitute sour cream with Greek yogurt?
Yes, Greek yogurt can be a great substitute if you want a slightly tangier and lighter gravy. Just make sure to add it off the heat to prevent curdling.
How spicy is this Instant Pot Swedish Meatballs Recipe?
This recipe is not spicy at all; it focuses on warmth and aromatic spices like nutmeg and allspice for subtle comfort. You can always add a pinch of cayenne pepper or chili flakes if you enjoy a kick.
Can I double the recipe for a bigger crowd?
You can double the ingredients, but be mindful not to overcrowd your Instant Pot, especially when browning meatballs or pressure cooking. Cook in batches if needed for the best results.
Final Thoughts
This Instant Pot Swedish Meatballs Recipe is one of those dishes that makes you want to linger at the table, savor every bite, and maybe even go back for seconds. Its blend of savory meat, creamy gravy, and fresh herbs is a timeless crowd-pleaser that’s perfect for weeknights or special gatherings alike. Trust me, once you make it, this recipe will become a staple in your home—you’re going to fall in love, just like I did!
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Instant Pot Swedish Meatballs Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Instant Pot Swedish Meatballs recipe offers a quick and easy way to enjoy classic, tender meatballs in a rich and creamy gravy. Featuring a blend of ground pork and beef, aromatic spices, and fresh herbs, these meatballs are browned in olive oil, cooked under pressure in a flavorful beef broth, and finished with a sour cream dill sauce. Perfect for a comforting weeknight dinner with a Scandinavian twist.
Ingredients
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
For Cooking and Gravy
- 2 tablespoons olive oil, for frying
- 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: In a large bowl, combine ground pork, ground beef, breadcrumbs, finely chopped onion, egg yolks, salt, black pepper, ground nutmeg, ground allspice, and milk. Mix thoroughly with your hands or a spoon until all ingredients are evenly incorporated. Shape the mixture into 1-inch meatballs, yielding about 40 meatballs.
- Brown Meatballs: Select the “Sauté” function on your Instant Pot and heat the olive oil. Add the meatballs in batches, carefully browning them on all sides to develop flavor and color. Avoid overcrowding to ensure even browning. Once browned, remove the meatballs and set aside on a plate.
- Make Gravy: In the same Instant Pot, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux, stirring constantly to prevent burning. Gradually whisk in the low-sodium beef broth to create a smooth gravy. Season with salt and black pepper to taste. Stir well to combine.
- Pressure Cook: Return the browned meatballs to the Instant Pot, submerging them in the gravy. Secure the lid and ensure the pressure release valve is set to sealing. Select the “Manual” or “Pressure Cook” mode at high pressure and set the timer for 8 minutes. Once the cooking cycle ends, perform a quick release of the pressure by carefully turning the valve to venting.
- Finish: Remove the meatballs from the pot and set aside. Switch the Instant Pot back to “Sauté” mode and simmer the gravy for 4 to 5 minutes to reduce and thicken it slightly. Stir in the sour cream until fully incorporated and creamy. Pour the finished sour cream gravy over the meatballs. Garnish with chopped fresh dill and parsley before serving.
Notes
- For best results, use fresh herbs like dill and parsley freshly chopped right before serving to enhance flavor.
- To keep meatballs tender, do not overmix the meat mixture when combining ingredients.
- This recipe can be served over egg noodles, mashed potatoes, or rice for a hearty meal.
- If preferred, use gluten-free breadcrumbs to make the recipe gluten-free.
- Leftover meatballs and gravy can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Swedish
