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How to Make Instant Pot® Swedish Meatballs - A Step-by-Step Guide

Swedish meatballs are a classic Scandinavian dish that has gained popularity worldwide for its rich and savory flavors. Traditionally, these meatballs are made with a combination of ground beef and pork, seasoned with warming spices like allspice and nutmeg, and then simmered in a creamy gravy. Now, with the convenience of modern kitchen appliances, you can enjoy this delicious dish in a fraction of the time with the help of an Instant Pot®.

The Instant Pot® has revolutionized the way...

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Ingredients

  • 1 ¼ pounds lean ground turkey
  • 1 large egg, beaten
  • 3 tablespoons panko bread crumbs
  • 1 teaspoon granulated onion
  • ½ teaspoon granulated garlic
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch ground allspice
  • 1 pinch ground nutmeg
  • 2 tablespoons salted butter
  • 1 ½ tablespoons olive oil
  • 1 ¼ cups beef broth
  • ¾ cup half-and-half, divided
  • ½ teaspoon Dijon mustard
  • 1 ½ teaspoons Worcestershire sauce
  • 2 tablespoons sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon chopped fresh parsley

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
  • Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
  • Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
  • Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.

    • Nutrition

    436 cal.

    • Total Fat: 30g
    • Saturated Fat: 12g
    • Cholesterol: 187mg
    • Sodium: 761mg
    • Total Carbohydrate: 10g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 33g
    • Vitamin C: 2mg
    • Calcium: 103mg
    • Iron: 3mg
    • Potassium: 448mg

    Categories

    Beef recipes
    Meatball recipes
    Swe recipes
    Instant pot® recipes
    Main recipes