Instant Pot Swedish Meatballs Recipe
If there’s one dish guaranteed to make everyone at the table feel instantly cozy and content, it has to be this Instant Pot Swedish Meatballs Recipe. Imagine tender, flavorful meatballs simmered in a silky, creamy sauce, all made with a simple list of ingredients and ready in just under an hour—thanks to the magic of pressure cooking. Whether you’re looking for a comforting weeknight dinner or a crowd-pleasing party treat, this is a recipe you’ll come back to again and again.
Ingredients You’ll Need
Gathering up the basics for this Instant Pot Swedish Meatballs Recipe is a breeze, and each ingredient truly pulls its weight in building that rich, classic flavor. From the warming spices to the creamy sauce, every component turns these humble meatballs into something special you’ll crave.
- Ground beef: The heart of the meatballs, offering bold flavor and structure to hold everything together.
- Ground pork: Brings extra tenderness and juiciness—don’t skip it if you can help it!
- Breadcrumbs: Essential for light, airy meatballs and soaking up all those delicious juices.
- Milk: Helps create a moist, melt-in-your-mouth texture in every bite.
- Egg: Acts as the binder, so your meatballs don’t fall apart while cooking.
- Finely chopped onion: Adds delightful sweetness and a subtle bite to balance out the richness.
- Garlic powder: Provides gentle background flavor without overpowering the classic profile.
- Allspice: The secret to that unmistakable Swedish meatball aroma and warmth.
- Nutmeg: Adds just the right note of sweetness and depth—don’t leave it out!
- Salt: Brings all the flavors into harmony and makes every ingredient shine.
- Black pepper: Gives just a hint of zest and gentle heat.
- Butter: Key to starting the sauce for that luxurious, rich taste.
- All-purpose flour: Thickens the sauce so it perfectly clings to every meatball.
- Beef broth: Provides a flavorful, savory backbone for the creamy sauce.
- Worcestershire sauce: Adds depth and umami, anchoring the sauce with an irresistible tang.
- Heavy cream: Makes the sauce extra creamy and utterly luscious.
- Dijon mustard: Gives a subtle zip to brighten the sauce right at the end.
- Salt and pepper to taste: Final seasonings to get everything just right before serving.
- Chopped parsley (optional): Perfect for a pop of color and fresh, herbal finish.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Mixing and Forming the Meatballs
Start by grabbing a large mixing bowl—no need for any fancy tools here. Combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic powder, allspice, nutmeg, salt, and pepper. I love using my hands for this part, gently mixing just until everything’s incorporated. Don’t overwork it; you want light, tender meatballs. Once it’s mixed, roll the mixture into 1-inch balls and set them aside on a tray. This part is a bit meditative, and once you’re done, those cute little meatballs are ready for their next adventure.
Step 2: Browning the Meatballs
Set your Instant Pot to Sauté mode and melt the butter. Working in batches, brown the meatballs on all sides—this only takes about 3–4 minutes per batch. You’re not cooking them through here; just getting beautiful color and developing flavor. As each batch is ready, carefully remove the meatballs and set them aside. That golden crust is pure flavor magic!
Step 3: Creating the Roux and Starting the Sauce
Once all the meatballs are out, it’s time to build the creamy sauce. Add flour right into the buttery bits left in the pot, and whisk for about a minute to form a golden roux. This step is essential for a silky sauce later. Gradually pour in the beef broth, whisking and scraping the bottom to pick up every bit of flavor, then stir in the Worcestershire sauce and Dijon mustard. The aroma at this stage is amazing!
Step 4: Pressure Cooking
Return the browned meatballs to the pot, nestling them gently into the sauce base. Secure the Instant Pot lid, set it to Pressure Cook on High for 8 minutes, and let the magic happen. The Instant Pot Swedish Meatballs Recipe really shines here—the pressure makes those meatballs extra tender and infuses them with the sauce’s rich flavor.
Step 5: Finishing the Sauce
Once the timer beeps, do a quick release and open the lid carefully. Finish by stirring in the heavy cream and simmering everything on Sauté mode for 2–3 minutes until the sauce thickens just right. Taste and adjust with a little salt and pepper if needed, then get ready to serve!
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
These meatballs love a pretty topping! I always like to shower them with a sprinkle of chopped fresh parsley for freshness and a touch of color. A little extra black pepper or even a dusting of freshly grated nutmeg can make them extra special for guests.
Side Dishes
For the true Swedish experience, serve your Instant Pot Swedish Meatballs Recipe over buttery mashed potatoes or classic egg noodles. Both options soak up the dreamy sauce beautifully. Don’t forget some tangy lingonberry jam on the side—it’s a traditional pairing that cuts through the richness and adds a lovely contrast.
Creative Ways to Present
While you can keep things classic, this recipe also shines at parties! Serve the meatballs in cute mini bowls or on skewers for easy grab-and-go appetizers. For a cozy potluck, turn it into a Swedish meatball slider by popping a few on a soft roll with a spoonful of sauce—trust me, they’ll disappear fast!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the meatballs cool completely, then transfer them (with their sauce) to an airtight container. They’ll keep in the fridge for up to 4 days and taste just as delicious reheated.
Freezing
Want to stash some for later? This Instant Pot Swedish Meatballs Recipe freezes beautifully. Place cooled meatballs and sauce in freezer-safe containers or zip-top bags and store for up to 3 months. For best results, thaw in the refrigerator overnight before reheating.
Reheating
To reheat, simply warm the meatballs and sauce over low heat on the stovetop, stirring occasionally until hot throughout. If the sauce gets a bit too thick, just add a splash of water or broth to loosen it up. You can also use the microwave for quick single servings.
FAQs
Can I use all beef instead of a beef and pork mix?
Absolutely! The recipe works perfectly with all beef, but the pork does add an extra level of juiciness and tenderness. If you go all beef, just keep an eye on the texture—consider adding a splash of extra milk if the mixture feels a bit dry.
How can I make this Instant Pot Swedish Meatballs Recipe dairy-free?
No problem—swap the milk for any plant-based alternative (like oat or almond milk), and use coconut cream in place of heavy cream. The result is still creamy and rich, with a slightly different flavor that’s just as satisfying.
Is it possible to use frozen meatballs?
If you’re short on time, frozen store-bought meatballs can be a great shortcut! Simply add them straight to the sauce base and reduce the pressure cook time to 5 minutes. This trick makes the Instant Pot Swedish Meatballs Recipe even more approachable on busy days.
What if I don’t have an Instant Pot?
You can prepare this recipe on the stovetop in a Dutch oven or large skillet. Brown the meatballs, make the sauce as directed, then simmer gently covered until the meatballs are cooked through—usually about 20–25 minutes.
Can I make the meatballs ahead of time?
Definitely! Feel free to roll and brown the meatballs up to a day in advance and store them in the fridge. When you’re ready, just proceed with the sauce and pressure cooking steps; this makes the dinnertime process even quicker.
Final Thoughts
There’s just something irresistibly comforting about a bowl of these creamy, savory meatballs, and I truly hope you give this Instant Pot Swedish Meatballs Recipe a try. Whether for a cozy weeknight or a festive family gathering, it’s the kind of meal that draws everyone to the table—so go ahead, grab your Instant Pot and let’s make dinner memorable!
Print
Instant Pot Swedish Meatballs Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delight your taste buds with these savory Instant Pot Swedish Meatballs swimming in a creamy, flavorful sauce. This easy and comforting dish is perfect for a cozy family dinner or a special gathering.
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/4 cup finely chopped onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Prepare the meatballs: In a large bowl, combine ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic powder, allspice, nutmeg, salt, and pepper. Form into 1-inch meatballs.
- Brown the meatballs: Using the Instant Pot’s Sauté mode, melt butter and brown the meatballs in batches for 3–4 minutes each. Remove and set aside.
- Make the sauce: Add flour to the pot, whisk to form a roux. Slowly whisk in beef broth, Worcestershire sauce, and Dijon mustard. Return meatballs to the pot.
- Pressure cook: Lock the lid, set to Pressure Cook on High for 8 minutes. Quick release, then stir in heavy cream. Simmer on Sauté mode until sauce thickens.
- Serve: Adjust seasoning, serve hot over egg noodles or mashed potatoes, garnished with parsley.
Notes
- You can use all beef for the meatballs, but pork adds tenderness.
- For a dairy-free version, use coconut cream and plant-based milk.
- To save time, frozen meatballs can be used—adjust the pressure cook time to 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Swedish, Scandinavian
Nutrition
- Serving Size: 5–6 meatballs with sauce
- Calories: 410
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 30 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 110 mg
