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Instant Pot Swedish Meatballs

Yields6 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins

 1 lb ground beef
 1 lb ground pork
 ½ cup Panko
  cup whole milk
 2 large egg yolks
 1 medium shallot, diced
 2 cloves garlic, minced
 ½ tsp dried thyme
 ¼ tsp ground allspice
 ¼ tsp ground nutmeg
 Kosher salt and freshly ground black pepper, to taste
 1 tbsp canola oil
 2 tbsp all-purpose flour
 2 cups beef stock
 ½ cup sour cream
 2 tbsp chopped fresh dill
 2 tbsp chopped fresh parsley leaves

In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste.

Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
Set Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.

Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.

Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Set meatballs aside. Select high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes. Stir in sour cream; season with salt and pepper, to taste.

Serve immediately with meatballs, garnished with dill and parsley, if desired.

Recipe author or source

Nutrition Facts

Serving Size 1

Servings 6