Instant Pot Swedish Meatballs
This easy Instant Pot Swedish Meatballs recipe paired with a creamy sauce is family friendly and perfect for a quick weeknight meal. Learn how to make authentic and classic Swedish meatballs with this tried and true recipe!
Prep Time30 minutes mins
Cook Time30 minutes mins
Total Time1 hour hr
Course: Appetizer, Dinner, Main Course
Cuisine: Swedish
Keyword: instant pot, meatballs, pressure cooker, swedish meatballs
Servings: 8
Calories: 476kcal
For the Meatballs
- 1 pound ground pork
- 1 pound ground beef lean
- ½ cup breadcrumbs I used panko
- 1 medium onion shredded or finely chopped
- 2 egg yolks
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅓ cup milk
- 2 tablespoon olive oil for frying
For the Gravy
- 6 tablespoons butter unsalted
- ⅓ cup all-purpose flour
- 3 cups beef broth low sodium
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- ¾ cup sour cream
Garnish
- 1 tablespoon dill fresh, chopped
- 1 tablespoon parsley fresh, chopped
Make the meatballs: Mix all the meatball ingredients together. I like to get in there and use my hands to make sure everything is evenly dispersed.
Fry the meatballs: Heat the olive oil over your pressure cooker’s saute setting. Brown the meatballs in batches on all sides. Set aside on a paper towel-lined plate.
Make the gravy: With the saute setting still on, melt the butter. Whisk in the flour and cook for 1 minute. Whisk in the beef broth and season with salt and pepper. Add the meatballs back to the pot and cook on high pressure for 8 minutes. When the timer is up, quick release the pressure as per manufacturer's instructions.
Finish your Swedish meatballs: Remove the meatballs from the pot. Turn the saute setting back on and reduce the gravy for 4-5 minutes, then stir in the sour cream. Pour the gravy over the meatballs and garnish with your chopped herbs.
- Yield: Recipe will yield about 40 meatballs.
- Leftovers: Store these in the fridge in an airtight container for 3-4 days. They are perfect for reheating in the microwave! If you’d prefer a different option, you can also reheat them covered in a saucepan over medium heat. Feel free to add an extra splash of beef broth if the gravy has thickened up too much.
- Freezing: Let the meatballs cool down to room temperature and store in an airtight container. I like to store this recipe in individually-sized containers to make thawing easier. These meatballs will last up to 3 months frozen.
Serving: 5meatballs | Calories: 476kcal | Carbohydrates: 11g | Protein: 25g | Fat: 36g | Saturated Fat: 15g | Cholesterol: 161mg | Sodium: 527mg | Potassium: 612mg | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 2.2mg | Calcium: 74mg | Iron: 2.6mg