Instant Pot Swedish Meatballs
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Easy peasy Swedish meatballs made in your pressure cooker! The meatballs are so tender and the gravy is so rich and creamy!
I just love love love a good Swedish meatball. Well, come to think of it, I like the bad ones too. I mean, hello, they’re meatballs smothered in a creamy meatball gravy.
There’s no downside here.
But don’t worry. This is a good Swedish meatball. I would never steer you wrong.
And it’s also made in the Instant Pot so there’s another win for you there.
Not to mention, the meatballs are made with a combination of beef and pork, and they come out amazingly tender. They just fall apart in your mouth.
The gravy is also just perfect – so rich, so creamy, and well, not enough to drink from a bowl. But hey, we can’t get them all, can we?
Instant Pot Swedish Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- ½ cup Panko
- ⅓ cup whole milk
- 2 large egg yolks
- 1 medium shallot, diced
- 2 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- ½ cup sour cream
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 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 a 6-qt 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.
Did you make this recipe?
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Loved it! I added white wine to the sauce, little spoon of mustard and a hint of soy sauce. To gave the sauce some more depth.
I don’t usually do reviews mainly because I always flavor recipes to my own taste….. changing ingredients…. spices…etc… made this for dinner and it was great! Simple and delicious. No leftovers…. next time I’m going to have to double the recipe!
Delicious! This tastes the most like something I would get at a restaurant. It was very popular with guests and even great served with a few slices of bread as an entree.
Amazing recipe so delicious and did not make my heartburn act up! Love the mix of spices, i have never use allspice and nutmeg, it was a good change. I served it over mashed potatoes.
Thank you! The recipe is good and we enjoyed it very much
Simple to make and very yummy. My hubby ranted and raved on how delicious they were.
The flavors of the gravy were fantastic. Warning: do not substitute the pork for turkey. It’s not good.
Love it! I made it with a few modifications since I didn’t have the necessary ingredients. I used 1 fresh garlic clove instead of shallots. I substituted paprika instead of all spice. I made beef broth from a beef bouillon cube. I served the meat balls on an open faced sliced of bread since I was out of potatoes. WOW! incredible.
My meatballs don’t look nearly as perfect but the flavors are damn delicious. I made some substitutions to make it gluten free, red meat free and dairy free and it still turned out great. Substitutions that worked really well for me~Dairy free tofutti sour cream, GF panko, and ground organic turkey. Next time I will be doubling the gravy. I made some noodles and threw in some fresh arugula and OMG. Yum. Thank you!!
Great recipe
This was a delight to make. Very easy and quick. My family loved it. We served it over brown rice and it was delicious. I did add the Worcestershire sauce as suggested by someone and it added a nice little zing. I was pleasantly surprised at how the dill worked with this dish. I will definitely make this again except next time I’ll be sure to make extra sauce!
I’m a cook who doesn’t like fussy-work and so mucking about with raw meat and eggs, and the idea of transferring meatballs in and out of my instantpot did not thrill me, but I gave it a shot.
I’d send a picture, but we gobbled everything up and licked the platter clean.
Could I prepare this whole dish and leave on warm in the instant pot for a few hours or would you recommend going all the way through the step of cooking thr meatballs and then do the sauce when we are ready to eat? Sports night make things difficult with 3 kids!
We followed your recipe exactly as it is written. Turned out perfect. No substitutions needed. Thank you
This is absolutely delicious. Made it today for the first time and it was great. I forgot to buy egg noodles so I’ll be serving over rice.
OMG. You have knocked my socks off. This is SOOOOOOO GOOOOOOOOOD. Thank you thank you thank you! First time I’ve ever done meatballs in gravy. Wow! I must admit, I did add a splash of Worcestershire at the end. Sublime flavours. Thank you very much. I’ll be back!
Absolutely delish. The dill adds a layer of flavor that can’t be beat. I served with broad noodles and would make this again in a New York minute. The only problem I had was that the meatballs stuck to the IP liner a LOT despite using a good amount of oil. I think next time I’ll try using my non-stick IP liner instead. Other than that, this recipe is a total winner. Thank you.
I really loved this dish. It took longer than 25 minutes to prep, but perhaps the ice cream scoop trick will speed things along the next time. The only I wish this recipe listed was the nutritional value.
I agree it needs the nutritional value and that the ice cream scoop trick totally goes way faster than hand rolling the meatballs.
Oh my goodness!! Whole family LOVED this. Only thing I added was a bit of Worcestershire Even my picky 9 yr old loved it!! Seconds all around!
Made this tonight and it was great, but I have one question.. This cooks in an Instant Pot, yet the pictures seem to show…a skillet?
Double the sauce because it’s THAT GOOD! Made this quite a few times and it’s so delicious and simple
How do you double the sauce? Just add more sour cream?