If you love cozy, comforting dishes that fill your kitchen with mouthwatering aromas, then the Instant Pot Swedish Meatballs Recipe is your new best friend. This classic Swedish dish gets a modern, hands-off makeover thanks to the Instant Pot, making tender, flavorful meatballs swimming in a rich, creamy gravy faster and easier than ever. Each bite is a perfect balance of savory meat, warming spices like nutmeg and allspice, and that luscious sour cream sauce, enhanced by fresh herbs that brighten every forkful. I can’t wait to share how simple yet special this dish truly is!
Ingredients You’ll Need
This recipe relies on straightforward, pantry-friendly ingredients that come together to create something truly magical. Each component has a role, from the ground pork and beef that provide juicy texture, to the fresh herbs that add a pop of color and freshness throughout.
- Ground pork and lean ground beef: The perfect meat duo for tender, flavorful meatballs with just the right fat content.
- Panko breadcrumbs: Light and airy, these ensure the meatballs stay moist without being dense.
- Onion, finely chopped or shredded: Adds subtle sweetness and moisture to the meatballs.
- Egg yolks: Act as a rich binder keeping the meatballs together perfectly.
- Salt and black pepper: Essential for seasoning both the meatballs and the gravy just right.
- Ground nutmeg and ground allspice: Classic Swedish spices giving the dish its cozy, distinctive flavor.
- Milk: Softens the breadcrumbs and infuses moisture into the meat mixture.
- Olive oil: For browning the meatballs to develop a golden crust and add depth.
- Unsalted butter: Forms the base of the rich gravy’s roux for silky smooth texture.
- All-purpose flour: Thickens the gravy beautifully in the Instant Pot.
- Low-sodium beef broth: Creates a savory and flavorful sauce without overpowering the other ingredients.
- Sour cream: Adds creaminess and a hint of tang that makes the gravy unforgettable.
- Fresh dill and fresh parsley: Bright, herbal garnishes that lift the dish and make it visually stunning.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining all your meatball ingredients in a large bowl. Mixing everything thoroughly ensures the flavors blend evenly, and the texture stays just right. Once mixed, roll the mixture into 1-inch meatballs—you should end up with about 40, perfect bite-sized morsels ready for browning.
Step 2: Brown the Meatballs
Set your Instant Pot to the “Sauté” function and heat up the olive oil. Brown your meatballs in batches, making sure to get all sides beautifully golden. This step locks in flavor and adds that irresistible caramelized crust. Once browned, remove the meatballs and set them aside to wait for their next bath in the luscious sauce.
Step 3: Make the Roux and Sauce
In the same pot, melt the butter and whisk in the flour to form a roux, cooking it for about a minute to get rid of that raw flour taste. Slowly add the beef broth while whisking constantly to avoid lumps. Season the sauce with salt and pepper, then gently nestle your browned meatballs back into this savory bath.
Step 4: Pressure Cook the Meatballs
Secure the Instant Pot lid, set it to “Manual” or “Pressure Cook” on high for 8 minutes. This short cooking time gives the meatballs a chance to soak up all the flavors while staying tender and juicy. Use the quick release function to vent the pressure once the timer beeps.
Step 5: Finish the Gravy and Serve
Take the meatballs out carefully, then switch back to “Sauté” mode to simmer the gravy for 4 to 5 minutes. This thickens the sauce perfectly. Stir in the sour cream to give that classic creamy tang, then pour it all over the meatballs. Don’t forget a sprinkle of fresh dill and parsley for that extra pop of flavor and a lovely presentation.
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
Fresh herbs like dill and parsley don’t just look pretty—they add a burst of brightness that beautifully contrasts the rich gravy. Sprinkle them generously right before serving to awaken the dish with fresh flavor and color.
Side Dishes
The creamy meatballs beckon for comforting sides such as buttery mashed potatoes or egg noodles. Either option soaks up every bit of the luscious gravy, turning each bite into pure comfort. For a lighter touch, steamed green beans or a crisp salad balance the meal perfectly.
Creative Ways to Present
Try serving your Swedish meatballs in mini appetizer spoons or alongside a crisp cucumber salad for a fresh twist. Another fun idea is to pile the meatballs on a bed of roasted root vegetables, letting their natural sweetness match the savory sauce. These little tweaks can make dinner feel special and unique.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish meatballs keep beautifully in an airtight container in the fridge for up to 3 days. The sauce thickens as it chills, so stirring in a splash of broth or milk when reheating brings it back to silky perfection.
Freezing
Freeze meatballs and sauce separately or together in freezer-safe containers for up to 3 months. Just thaw overnight in the fridge before reheating slowly on the stove or in the microwave for a quick weeknight dinner that tastes like it’s fresh made.
Reheating
To reheat, use gentle heat on the stovetop or microwave, stirring occasionally. Adding a little extra broth or cream helps revive the sauce’s luscious texture, keeping the meatballs tender and flavorful.
FAQs
Can I use all beef instead of pork and beef combo?
Yes, you can use all ground beef if you prefer, though the pork adds extra moisture and depth. Mixing the two gives the classic Swedish meatballs a tender and juicy texture that’s hard to beat.
Is it possible to make this recipe gluten-free?
Absolutely! Just substitute the panko breadcrumbs and all-purpose flour with gluten-free alternatives like gluten-free breadcrumbs and a gluten-free flour blend for the gravy. The Instant Pot Swedish Meatballs Recipe still turns out delicious with these swaps.
Can I make this recipe without an Instant Pot?
Yes, but the Instant Pot makes it super quick and easy to get tender meatballs with deep flavor. On the stovetop, brown your meatballs, then simmer them gently in the gravy for 25-30 minutes until cooked through and the sauce thickens.
What’s the secret to super creamy gravy?
The key is the roux made from butter and flour, combined with the beef broth and a good amount of sour cream stirred in at the end. This creates that velvety sauce that clings perfectly to each meatball.
Can I prepare the meatballs in advance?
Yes, you can shape and brown the meatballs a day ahead, then refrigerate them. When ready, add them to the Instant Pot with the sauce and pressure cook as directed. This makes dinner prep even more convenient.
Final Thoughts
Trust me, once you try this Instant Pot Swedish Meatballs Recipe, it will quickly become a staple in your dinner rotation. It’s cozy, satisfying, and surprisingly easy to pull off, delivering those classic Swedish flavors without a lot of fuss. Whether it’s a weeknight supper or a special occasion, these meatballs are sure to bring warmth and smiles to your table. So grab your Instant Pot and get ready for a dish you’ll want to make again and again!
Print
Instant Pot Swedish Meatballs Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Swedish
Description
This Instant Pot Swedish Meatballs recipe offers a rich and creamy twist on the classic Scandinavian dish. Juicy meatballs made from a blend of ground pork and beef are perfectly browned, then cooked in a luscious sour cream gravy infused with nutmeg, allspice, and fresh herbs. The pressure cooking method ensures tender meatballs and a deeply flavorful sauce in under an hour, making it an ideal comforting meal for any day of the week.
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
- 2 tablespoons olive oil, for frying
Gravy
- 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
- Prepare Meatballs: In a large bowl, combine ground pork, lean ground beef, breadcrumbs, finely chopped onion, egg yolks, salt, black pepper, ground nutmeg, ground allspice, and milk. Mix thoroughly to evenly distribute all ingredients. Shape the mixture into approximately 40 uniform 1-inch meatballs.
- Brown Meatballs: Turn on the Instant Pot and select the “Sauté” function. Heat the olive oil until shimmering. Working in batches to avoid overcrowding, brown the meatballs on all sides until they develop a golden crust. Remove the browned meatballs from the pot and set aside.
- Make the Gravy Base: In the still-hot Instant Pot, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the low-sodium beef broth, ensuring the mixture is smooth and lump-free. Season with salt and pepper to taste. Add the browned meatballs back into the pot, stirring gently to combine.
- Pressure Cook: Secure the Instant Pot lid properly and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” function and set the cooking time to 8 minutes on high pressure. When the cooking cycle ends, perform a quick release by carefully turning the valve to venting to release the steam.
- Finish the Sauce and Serve: Remove the meatballs from the pot with a slotted spoon and place them on a serving dish. Switch the Instant Pot back to the “Sauté” function and simmer the gravy for 4-5 minutes to thicken it to your desired consistency. Stir in the sour cream until smooth and creamy. Pour the gravy over the meatballs and garnish with freshly chopped dill and parsley. Serve warm.
Notes
- For best texture, use fresh herbs like dill and parsley as garnish rather than mixing them into the meatball mixture.
- Ensure not to overcrowd the Instant Pot when browning meatballs to get a good sear.
- If you prefer a thicker gravy, simmer for a few extra minutes before adding sour cream.
- These meatballs freeze well—store in an airtight container and reheat gently in a sauce.
