Name: Instant Pot Swedish Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 persons
Cuisine: Caribbean
Ingredients: 1 pound Lean Ground Beef; 1/2 pound Ground Pork; 1/2 cup Gluten-Free Breadcrumbs; 1/2 cup Milk; 1 medium Onion diced; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper; 1 teaspoon Garlic Powder; 1/8 teaspoon Nutmeg; 1/8 teaspoon Cardamom; 1/8 teaspoon Allspice; 1 large Egg beaten; 1/4 cup Fresh Parsley minced; 2 1/2 cups Low-Sodium Beef Broth; 2 tablespoons Butter; 1 teaspoon Dijon Mustard; 1 teaspoon Tamari; 1 cup Heavy Cream; 2 tablespoons Olive Oil; 2 tablespoons Cornstarch; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

Front View of Instant Pot Swedish Meatballs

Top View of Instant Pot Swedish Meatballs

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As Seen On

There would be no Swedish cuisine without Swedish meatballs. It is "THE IT" dish of Sweden. However, Swedish meatballs are actually based on a Turkish recipe for meatballs or kofte. During his 5-year stay in the Ottoman Empire, Swedish King Charles XII tasted Turkish cuisine and fell in love with it. Particularly, he became fond of spiced lamb and beef meatballs, so much so that he brought the meatball recipe back with him when he returned to Sweden. Over time, the meatballs evolved and became a highly coveted Swedish dish.

One of the popular evolutions of Swedish meatballs involves preparing them in the Instant Pot. Instant Pot Swedish Meatballs are very similar to the traditional dish, but it is cooked for 20 minutes. To make the Swedish meatballs, the meatballs are seared and then pressure cooked for 4 minutes until they are tender. The meatballs are placed onto a platter then a mixture of cornstarch and heavy cream is added to thicken the sauce. The Swedish meatballs are doused with creamy sauce and a sprinkling of freshly chopped parsley before serving to create the perfect gluten-free delicious dish that the entire family will love.

Equipment Needed

Baking Sheet

Chef's Knife

Cutting Board

Glass Measuring Cups

Instant Pot

Large Mixing Bowl

Large Spoon

Parchment Paper

Stainless Steel Measuring Spoons

Whisk

Author: Sarah Leadon

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Serves

6 persons

Ingredients

Swedish Meatballs:

1 pound Lean Ground Beef
1/2 pound Ground Pork
1/2 cup Gluten-Free Breadcrumbs
1/2 cup Milk
1 medium Onion, diced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Garlic Powder
1/8 teaspoon Nutmeg
1/8 teaspoon Cardamom
1/8 teaspoon Allspice
1 large Egg, beaten
1/4 cup Fresh Parsley, minced

Sauce:

2 1/2 cups Low-Sodium Beef Broth
2 tablespoons Butter
1 teaspoon Dijon Mustard
1 teaspoon Tamari
1 cup Heavy Cream
2 tablespoons Olive Oil
2 tablespoons Cornstarch
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Instructions

Swedish Meatballs:

To a large bowl, add the ground beef, ground pork, gluten-free bread crumbs, milk, onion, salt, black pepper, garlic powder, nutmeg, cardamom, allspice, egg, and 2 tablespoons parsley, and mix until well combined.

Scoop and shape the meat mixture into 30 meatballs and place them onto a parchment-lined baking sheet.

Add the olive oil to your Instant Pot. Select the sauté function. Once the Instant Pot is hot, add 10-15 meatballs.

Cook the Swedish meatballs on each side for 2-3 minutes until lightly browned.

Cooked Swedish meatballs in the instant pot

Place the Swedish meatballs onto a plate and repeat step 4 until all the meatballs are browned.

Sauce:

Add the beef broth to the Instant Pot and deglaze it by running your cooking spoon against the bottom of the Instant Pot to release the browned bits of food.

Deglaze the instant pot with Beef Broth using a cooking spoon

Stir in the butter, Dijon mustard, tamari, and 1 cup of heavy cream until combined.

Butter, mustard, tamari & heavy cream added in broth

Press the cancel function and return the Swedish meatballs to the instant pot. Place the lid on your instant pot. Turn the valve to sealing.

Adding the meatballs into creamy beef broth

Press the pressure-cook or manual button and set the timer for 4 minutes.

Meanwhile, whisk the remaining cup of heavy cream and cornstarch in a small bowl until it is free of lumps and set it aside.

Whisked cream and cornstarch in a small bowl

Let the Instant Pot naturally release for 5 minutes, then switch the valve to venting. Open the Instant Pot and place them on a serving dish. Cover them with foil to keep them warm.