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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Have this one on repeat. Awesome family meal.
Absolutely delicious. Didn’t have shallots or fresh dill- just added some onion powder and extra parsley. Sauce didn’t thicken much- next time will add a cornstarch slurry. But definitely will make again.
Yummy! Crowd pleasing recipe. Thank you! I followed the recipe as is the only change I made because I don’t usually have sour cream. I used half greek yogurt and half table cream. My family loved it, no left overs!!!
Tastes good. Meatballs did not cook all the way. Cook longer. 8 min is not enough time for just browning then in the pan. Needs to be 10-12 min
Delicious, but any tips for avoiding the sour cream curdling?
Made this last night and my boys and I loved it! Halved the meatball recipe, used ground turkey (still got 30 1″ meatballs) and made the full gravy recipe and had almost no leftovers. The fam asked me to add this to our regular rotation. Another Damn Delicious go-to!
These meatballs were delicious! I mixed all ingredients, except meat, together first and then added 2lbs of ground turkey (93/7, not breast, it’s too lean) and the meatballs came out moist and flavorful. An 1/8 cup measure cup works well for portioning out the meat. I dipped it in water between scoops to prevent sticking. I’ve added this recipe to my list of go-to dinners!
Family of 7, many of us are picky eaters. Our preferences clash often. Matter of fact, I only have one kid who eats nearly everything.
I had only 1 LB of ground beef on hand, so I halved the recipe, made 2″ meatballs (used crumbled toast instead of Panko), and scrambled the egg white to mix in with the 3 cups of brown rice I served the meatballs over. I didn’t have any parsley or dill on hand, and these were still outta the ballpark scrumptious! I also used 1/8 cup whole milk in place of the sour cream because mine had gone bad.
Definitely need to double the sauce!
My ENTIRE family ate this until each one was stuffed full.
Miracle? We had enough for everybody to eat, even though I forgot to do up a veggie.
Great recipe! I saw this on your Instagram and knew I needed to make it for Sunday dinner. Really enjoyed the gravy!
These were a huge hit, and I will definitely make again. I had to brown in 3 separate batches, but it wasn’t too bad. The gravy sauce is sooo delicious.
These came out PERFECT! My whole family loved it. Definitely a keeper.
I’m deleting my other swedish meatball recipe. This was super tasty!
Like other reviewers, I made my meatballs bigger (1.5 – 2 inches) so I didn’t have to brown so many batches. I was skeptical that the two cups of broth would not be enough to pressure cook the meatballs (was afraid of burn notification), but it was just the right amount. I forgot the milk in the meatballs and they still turned out really *moist*. I did add a splash of white wine and cooked it off, then a splash of worcestershire and about a tsp of Dijon before adding the sour cream. Served o we egg noodles. 10/10 would make these again.
Made these tonight. I made the meatballs bigger (2”) and I am glad I did as the recommended 1” sized meatballs would have been very tough when cooked for 8 minutes in the Instant Pot. The sauce is delicious.
Will make this again.
Would not change a thing! I got a bit nervous when trying to roll over the meatballs in the first batch while cooking. I was using long kitchen thongs and some of the meatballs were tearing apart when flipping them over. A spatula made quick work of this. I will definitely make this recipe again – going into my recipe collection as “keeper”…
So delicious. Somehow I ended up with 45 meatballs so decided to freeze half after the browning stage. The gravy was incredible and I served everything over egg noodles. My kids asked for seconds and thirds! Thanks for a keeper.
This is a keeper! My entire family loved it!
Can these be cooked on the stove top?
Great recipe. been cooking for 72 years never saw this one. but please no CANOLA OIL. it is a GMO created by MONSANTO maker of ROUND UP otherwise a SUPER Great Recipe
What is a good substitute in this recipe for the pork? I can’t have pork and I’m wondering what other ground meat would mix well with the beef? And what percentages of lean vs fat?