Published:
Sep 27th 2022
by 
Nutritionally reviewed by 
Last updated: Aug 18th 2025
Instant Pot Swedish Meatballs are a delightful blend of tender meatballs and a creamy sauce, making them a beloved dish in Swedish cuisine. This recipe utilizes the Instant Pot for a quick and easy preparation, allowing you to enjoy these flavorful meatballs in just 20 minutes. Perfect for family dinners or gatherings, they are sure to impress with their rich taste and comforting texture.
This recipe delivers a delightful combination of rich flavors and creamy sauce, making it a comforting meal for any occasion. With the Instant Pot, you can prepare these tender meatballs in just 20 minutes, offering both convenience and deliciousness. Plus, they are perfect for make-ahead meals or freezing for later enjoyment.
Key nutrients
- Protein: from lean ground beef, pork, and egg — supports muscle repair and helps you feel full.
- Iron: from beef and pork — helps carry oxygen in the blood and supports energy levels.
- Calcium: from milk and heavy cream — important for strong bones and teeth.
- Vitamin B12: from beef and pork — supports nerve health and red blood cell production.
- Healthy fats: from olive oil — provide energy and help absorb fat-soluble vitamins.
Why it matters
- Protein and iron are key for energy, strength, and daily function.
- Dairy ingredients add creaminess plus calcium for bone health.
- Spices like nutmeg, cardamom, and allspice add flavor without extra salt or sugar.
Balance & portion
Aim for a balanced plate (vegetables, protein, smart carbs). Choose portions that fit your needs.
What to watch
- Saturated fat — heavy cream and butter increase saturated fat; enjoy in moderation if limiting intake.
- Sodium — broth, tamari, and added salt contribute sodium; consider low-sodium options if needed.
Make it even better
- Add steamed vegetables or a salad on the side for fiber and nutrients.
- Use reduced-fat dairy or coconut cream to lower saturated fat content.
- Choose low-sodium broth and tamari to help reduce sodium intake.
- Swap some meat for cooked lentils to boost fiber and plant nutrients.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Nutrition - For general nutrient roles and dietary guidance.
- EatRight.org — Nutrition - For balanced meal tips and food group information.
Best fit
- Gluten Free: Uses gluten-free breadcrumbs and tamari, making it suitable for gluten-free diets.
- Mechanical Soft: Tender meatballs and creamy sauce are easy to chew and swallow.
Use with caution / avoid
- Saturated Fat: Contains heavy cream, butter, and ground meats; limit if reducing saturated fat intake.
- Low Sodium: Even with low-sodium broth, total sodium may be high; not ideal for strict low-sodium needs.
- Low Cholesterol: Made with egg, beef, pork, and cream; may not suit cholesterol-lowering plans.
Helpful modifications
- Swap heavy cream for unsweetened coconut cream or reduced-fat milk to lower saturated fat.
- Use ground turkey or chicken instead of pork/beef for a leaner option.
- Reduce added salt and choose no-salt-added broth for lower sodium.
- Add steamed broccoli or spinach on the side to boost fiber and micronutrients.
Pair with: Steamed green beans or a fresh garden salad for extra fiber and balance.
General nutrition information only; verify labels and consult a healthcare professional for personal advice.
References
- CDC — Salt - For sodium reduction guidance.
- American Heart Association — Fats - For information on saturated fat intake.
Contains: milk, egg
-
Milk
Where it appears: Milk, butter, heavy cream.
Swap: Use unsweetened coconut cream and vegan butter for a dairy-free version.
-
Egg
Where it appears: Egg in the meatball mixture.
Swap: Use a flaxseed or chia seed “egg” (1 tbsp ground seeds + 3 tbsp water, mixed and rested).
Notes are based on the listed ingredients; always verify brand labels and local regulations. Swaps may require adjusting cook time and steps; the original recipe isn’t tailored to substitutions.
References
- FDA — Food Allergies - For information on major allergens and labeling requirements.
Clean
- Wash hands with soap and water before and after handling raw meat.
- Clean all utensils, cutting boards, and surfaces after contact with raw ingredients.
- Rinse fresh parsley and produce under running water before use.
Separate
- Keep raw meat separate from ready-to-eat foods and vegetables.
- Use different cutting boards for meat and produce to prevent cross-contamination.
Cook
- Cook meatballs to an internal temperature of 160°F for food safety.
- Check temperature with a food thermometer before serving.
Chill
- Refrigerate leftovers within 2 hours of cooking to prevent bacteria growth.
- Store meatballs in a sealed container and use within 3–4 days.
References
- CDC — Food Safety - For safe cooking temperatures and general food safety guidelines.
- USDA — Food Safety Basics - For proper handling, storage, and chilling recommendations.
- Swedish meatballs are traditionally served with creamy sauce and often paired with mashed potatoes or lingonberry jam.
- This dish blends ground beef and pork for a juicy, tender texture and rich flavor.
- Warming spices like nutmeg, allspice, and cardamom give Swedish meatballs their signature taste.
- Browning the meatballs before pressure cooking adds depth and a savory crust.
Name & origins
Swedish meatballs, or "köttbullar," are a classic comfort food from Sweden known for their spiced flavor and creamy sauce.
Ingredient spotlight
- Ground beef & pork: Combine for a moist, flavorful meatball base.
- Heavy cream: Creates the signature creamy sauce that coats each meatball.
- Allspice & nutmeg: Add warmth and depth to the meat mixture.
Technique tidbit
Sautéing the meatballs first triggers browning reactions that boost flavor before pressure cooking locks in moisture.
Before you start
- Gather all ingredients and tools for smooth preparation.
- Ensure your Instant Pot is clean and functioning properly.
- Use room temperature meat for even cooking.
During cooking
- Sauté meatballs until golden brown for enhanced flavor.
- Look for a bubbling sauce as a sign of readiness.
- Avoid overmixing the meat mixture to keep meatballs tender.
- Cook in batches to prevent overcrowding in the pot.
Make-ahead & storage
- Prepare meatballs ahead and freeze uncooked for later use.
- Reheat gently on the stove to maintain texture.
Common mistakes
- Skipping the browning step → results in less flavor.
- Not deglazing the pot → can cause burning during pressure cooking.
Serve with
- Mashed potatoes or creamy polenta for a comforting base.
- Steamed green beans or a fresh garden salad for balance.
- A dollop of cranberry sauce for a sweet contrast.
Toppings & textures
- Chopped fresh parsley or crispy fried onions for crunch.
- A squeeze of lemon juice to brighten the flavors.
Occasions
- Perfect for cozy family dinners or festive gatherings.
Substitutions
- If you lack ground pork, use an equal amount of ground turkey for a leaner meatball with a milder flavor.
- For a dairy-free option, substitute heavy cream with coconut cream for a creamy texture and subtle sweetness.
- Replace gluten-free breadcrumbs with crushed oats or almond flour for a similar binding effect.
Variations
- For a classic Italian twist, add Italian seasoning and serve with marinara sauce instead of the creamy sauce.
- Incorporate grated Parmesan cheese into the meat mixture for added richness and umami flavor.
Refrigerate
- Cool meatballs to room temperature and store in an airtight container.
- Use within 3–4 days for best quality and safety.
Freeze
- Freezing not recommended; cream may split upon thawing.
Reheat
- Reheat gently on the stove over low heat until steaming hot throughout.
- Add a splash of beef broth to maintain sauce consistency if needed.
Repurpose ideas
- Serve meatballs in a sub roll for a delicious sandwich.
- Add to pasta for a comforting Swedish meatball pasta dish.
- Lean Ground Beef: Provides a rich flavor and hearty texture to the meatballs.
- Ground Pork: Adds moisture and a subtle sweetness to enhance the meatball mixture.
- Gluten-Free Breadcrumbs: Acts as a binding agent to help hold the meatballs together.
- Milk: Contributes creaminess and helps keep the meatballs tender.
- Onion: Offers aromatic flavor and moisture to the meatballs.
- Salt: Enhances overall flavor and balances the dish.
- Black Pepper: Adds a mild heat and depth of flavor to the meat mixture.
- Garlic Powder: Infuses a savory aroma and taste into the meatballs.
- Nutmeg: Provides warmth and a hint of sweetness, enhancing the overall flavor profile.
- Cardamom: Adds a unique, aromatic quality that complements the other spices.
- Allspice: Introduces a warm, slightly sweet flavor that enhances the dish's complexity.
- Egg: Acts as a binder, helping to hold the meatballs together during cooking.
- Fresh Parsley: Adds freshness and color, brightening up the dish.
- Low-Sodium Beef Broth: Serves as a flavorful base for cooking and adds moisture to the dish.
- Butter: Contributes richness and depth of flavor to the sauce.
- Dijon Mustard: Adds tanginess and complexity to the sauce.
- Tamari: Provides umami flavor, enhancing the overall taste of this recipe.
- Heavy Cream: Creates a rich, creamy sauce that coats the meatballs beautifully.
- Olive Oil: Used for sautéing, it adds healthy fats and flavor to the cooking process.
- Cornstarch: Acts as a thickening agent for the sauce, giving it a velvety texture.
What can I substitute for ground pork in this recipe?
You can use an equal amount of ground turkey for a leaner meatball option with a milder flavor.
Can I make this recipe ahead of time and freeze the meatballs?
Yes, you can prepare the meatballs ahead and freeze them uncooked for later use, but freezing cooked meatballs with cream is not recommended as the cream may split upon thawing.
How do I reheat the meatballs from this recipe?
Reheat gently on the stove over low heat until steaming hot throughout, adding a splash of beef broth if needed to maintain sauce consistency.
Time & Serves
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
Instructions
In 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.
Place the Swedish meatballs onto a plate and repeat step 4 until all the meatballs are browned.
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.
Stir in the butter, Dijon mustard, tamari, and 1 cup of heavy cream until combined.
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.
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.
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.
Select the sauté function. Whisk in the cornstarch heavy cream mixture and stir it constantly until the sauce thickens.
Press the cancel setting. Season the sauce with salt and pepper.
Pour the sauce over the Swedish meatballs and garnish them with the remaining parsley.
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