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
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
- 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.
