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instant pot swedish meatballs in a yellow cast iron dish.
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4.70 from 23 votes

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
Cook Time30 minutes
Total Time1 hour
Course: Appetizer, Dinner, Main Course
Cuisine: Swedish
Keyword: instant pot, meatballs, pressure cooker, swedish meatballs
Servings: 8
Calories: 476kcal

Ingredients

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
  • cup milk
  • 2 tablespoon olive oil for frying

For the Gravy

  • 6 tablespoons butter unsalted
  • 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

Instructions

  • 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.

Video

Notes

  1. Yield: Recipe will yield about 40 meatballs.
  2. 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.
  3. 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.

Nutrition

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