Instant Pot Swedish Meatballs recipe
Swedish meatballs are a beloved comfort food, known for their rich, savory flavors and creamy gravy. This Instant Pot version streamlines the classic recipe, delivering tender, flavorful meatballs in a fraction of the time, without sacrificing any of the indulgence.
Gone are the time-consuming steps of chilling the meatballs or making a roux for the gravy. With the Instant Pot, you can achieve perfectly browned meatballs and a luscious gravy with minimal effort, making this a go-to weeknight meal.
Serve these succulent meatballs over mashed potatoes or egg noodles for a hearty, satisfying dinner that’s sure to impress both family and guests alike.
Instant Pot Swedish Meatballs Ingredients
Lean Ground Beef & Pork
These two meats combine to create the perfect balance of rich flavor and tenderness, forming the heart of these Swedish meatballs.
Yellow Onion & Garlic
Grated onion and garlic infuse the meatballs with aromatic depth, enhancing every bite with a savory, irresistible taste.
Allspice & White Pepper
These warming spices add subtle, comforting notes, lending the meatballs their signature Swedish flavor.
Beef Broth & Worcestershire Sauce
Together, they create a rich, savory base for the creamy gravy that coats the meatballs in every delicious serving.
Heavy Cream
A touch of indulgence, the cream transforms the broth into a velvety sauce, bringing luxurious texture to the dish.
Recipe Tips
1. Don’t Overcrowd the Pot:
When browning the meatballs in the Instant Pot, it’s crucial to work in batches. Overcrowding can cause the meatballs to steam rather than brown, resulting in a less flavorful and less appetizing texture. Browning them properly locks in moisture and enhances their flavor. This extra step, though seemingly time-consuming, makes a big difference in the final dish.
2. Keep the Beurre Manie Consistent:
The beurre manie, or butter-flour mixture, is essential for thickening the gravy. Be sure to knead it thoroughly to avoid any streaks of unmixed flour. When added to the broth, the beurre manie dissolves evenly, ensuring a smooth, creamy gravy. A well-mixed beurre manie will give your sauce the velvety texture that makes this dish irresistible.
3. Natural Release for Best Results:
After the pressure cooking cycle, allow the Instant Pot to release the pressure naturally for 7 minutes before using the quick release. This gradual pressure reduction helps the meatballs retain their tenderness. Quick-releasing too soon may lead to a slightly tougher texture, so patience here is key for perfectly cooked meatballs.
What to Serve with Instant Pot Swedish Meatballs
1. Creamy Mashed Potatoes:
Swedish meatballs pair beautifully with a bed of creamy mashed potatoes. The rich gravy coats the smooth potatoes perfectly, creating a harmonious balance between the soft, buttery potatoes and the flavorful meatballs.
2. Egg Noodles:
For a lighter, yet equally satisfying option, serve the meatballs over egg noodles. The noodles soak up the savory gravy without overshadowing the flavors of the dish. Plus, they’re a quick and easy side that complements the dish’s textures.
3. Lingonberry Sauce:
A classic Swedish accompaniment, lingonberry sauce provides a sweet-tart contrast to the rich, savory meatballs. It cuts through the creaminess of the dish and adds a burst of freshness, balancing the heavier flavors with a touch of brightness.
FAQ
1. Can I freeze the meatballs for later?
Yes, you can freeze the uncooked meatballs on a baking sheet, then transfer them to a freezer-safe bag. When ready to use, thaw them in the fridge and follow the browning and cooking steps as directed.
2. Can I use just beef instead of a beef-pork mixture?
While the beef-pork combination offers the best flavor and texture, you can use only ground beef. The texture may be a little firmer, but the meatballs will still be delicious.
3. How can I make this dish gluten-free?
To make this dish gluten-free, use gluten-free breadcrumbs for the meatballs and substitute the all-purpose flour in the beurre manie with a gluten-free alternative like rice flour or cornstarch.
4. Can I make the gravy without cream?
Yes, if you prefer a dairy-free option, you can substitute the heavy cream with a dairy-free cream alternative or coconut milk. While the flavor may change slightly, the gravy will still be creamy and rich.
Instant Pot Swedish Meatballs
Ingredients
- For the Gravy:
- Unsalted butter softened
- All-purpose flour
- Low-sodium beef broth
- Worcestershire sauce
- Kosher salt
- Freshly ground black pepper
- Heavy cream
- For the Meatballs:
- Lean ground beef
- Lean ground pork
- Plain breadcrumbs
- Grated yellow onion
- Grated garlic cloves
- Beaten eggs
- Worcestershire sauce
- Ground allspice
- Ground white pepper
- Kosher salt
- Vegetable oil for browning
- Fresh parsley leaves chopped
- Mashed potatoes or egg noodles for serving
Instructions
- Prepare the Gravy:
- In a medium bowl, knead together the butter and flour until fully combined and smooth, resembling a soft dough-like consistency. Set aside this beurre manie until needed. In a separate large bowl or measuring cup, whisk the beef broth with Worcestershire sauce, 1 teaspoon of salt, and a few turns of freshly ground black pepper. Reserve this mixture.
- Make the Meatballs:
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated onion, garlic, eggs, Worcestershire sauce, ground allspice, ground white pepper, and 2 teaspoons of kosher salt. Mix thoroughly by hand until well incorporated. Shape the mixture into approximately 35 meatballs, each using about 1 ounce of the mixture, and arrange them on a baking sheet.
- Brown the Meatballs:
- Set the Instant Pot® to the sauté function on high. Once it has reached the correct temperature, heat 2 tablespoons of vegetable oil. In batches, carefully add the meatballs, ensuring they are not overcrowded. Cook without moving them for about 3 minutes until the bottoms are golden. Gently turn them and cook for another 3 minutes to brown the other side. Once browned, transfer each batch to a plate. Repeat this process until all the meatballs are browned, adding more oil as necessary.
- Combine the Ingredients:
- When browning the last batch, turn off the sauté function in the final minute of cooking. Return the previously browned meatballs to the Instant Pot®, along with the reserved broth mixture. Tear the beurre manie into small pieces, distributing them evenly over the meatballs.
- Pressure Cook:
- Secure the Instant Pot® lid according to the manufacturer’s instructions. Set it to pressure cook on high for 4 minutes. Once the cycle is complete, allow the pot to naturally release pressure for 7 minutes before using the quick release function. Carefully remove the lid, ensuring no remaining steam escapes.
- Final Steps:
- Stir in the heavy cream, ensuring all the beurre manie pieces have fully dissolved into the sauce. Activate the sauté function once more and let the sauce simmer for 1 minute. Garnish with freshly chopped parsley and serve immediately over mashed potatoes or egg noodles.
