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
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
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
