If you have a soft spot for comfort food that’s both hearty and irresistibly creamy, you are going to fall head over heels for this Instant Pot Swedish Meatballs Recipe. It combines tender, perfectly seasoned meatballs with a rich, velvety sauce all cooked effortlessly in your Instant Pot—making it a weeknight winner and a party pleaser all in one. The magic lies in the harmony of ground pork and beef, fragrant spices like nutmeg and allspice, and the luscious sour cream gravy that’ll have everyone reaching for seconds. Trust me, once you try this recipe, it becomes an instant classic in your home rotation.
Ingredients You’ll Need
Every ingredient in this Instant Pot Swedish Meatballs Recipe plays a crucial role in creating that classic Scandinavian comfort flavor. From the tender blend of ground pork and beef to the subtle warmth of spices and the creamy, rich gravy base, each component is simple yet essential.
- 1 pound ground pork: Adds juiciness and a mild flavor that complements the beef perfectly.
- 1 pound lean ground beef: Provides a deeper savory taste and great texture.
- ½ cup breadcrumbs (Panko recommended): Helps bind the meatballs and keeps them light and tender.
- 1 medium onion, finely chopped or shredded: Offers sweetness and moisture to the meat mixture.
- 2 large egg yolks: Acts as a natural binder, holding everything together beautifully.
- ½ teaspoon salt, or to taste: Enhances all the flavors without overpowering.
- ½ teaspoon black pepper, or to taste: Adds a subtle kick and balances the richness.
- ¼ teaspoon ground nutmeg: Gives a warm, aromatic note signature to Swedish meatballs.
- ¼ teaspoon ground allspice: Adds depth and a hint of earthiness.
- ⅓ cup milk: Soaks the breadcrumbs for tender, moist meatballs.
- 2 tablespoons olive oil, for frying: Used to brown the meatballs, creating a flavorful crust.
- 6 tablespoons unsalted butter: The base for the gravy’s rich roux.
- ⅓ cup all-purpose flour: Thickens the gravy to the perfect consistency.
- 3 cups low-sodium beef broth: Brings a robust meaty flavor to the sauce.
- ¼ teaspoon salt, or to taste: Adjusts seasoning of the gravy precisely.
- ¼ teaspoon black pepper, or to taste: Balances the gravy’s richness with mild heat.
- ¾ cup sour cream: Adds tang and creaminess that defines Swedish meatballs sauce.
- 1 tablespoon fresh dill, chopped: Offers a bright, herbaceous finish.
- 1 tablespoon fresh parsley, chopped: Provides freshness and color as a garnish.
How to Make Instant Pot Swedish Meatballs Recipe
Step 1: Prepare the Meatballs
Start by combining the ground pork and beef with breadcrumbs, finely chopped onion, egg yolks, milk, and the beautiful blend of seasoning — salt, black pepper, nutmeg, and allspice. Mixing these ingredients thoroughly ensures every bite bursts with balanced flavor and tender texture. Shape this mixture into about 40 evenly sized 1-inch meatballs, so they cook uniformly inside your Instant Pot.
Step 2: Brown the Meatballs
Next, select the “Sauté” function on your Instant Pot and heat the olive oil. Brown the meatballs in batches, turning them carefully to get a golden crust on all sides. This step may take a bit of patience, but it locks in flavor and adds irresistible depth. Once browned, remove the meatballs and set them aside — the magic continues in the sauce.
Step 3: Make the Gravy Base
With the “Sauté” still on, melt the unsalted butter in your Instant Pot. Whisk in the all-purpose flour and cook for about a minute to form a roux—the foundation of your creamy Swedish gravy. Slowly whisk in the beef broth, making sure to avoid lumps. Season the mixture with salt and black pepper to taste, letting the savory aroma fill your kitchen.
Step 4: Pressure Cook the Meatballs
Add the browned meatballs back into the pot, nestling them gently into the gravy base. Secure the lid and set your Instant Pot to “Manual” or “Pressure Cook” on high for 8 minutes. This cooking method is a game-changer, tenderizing the meatballs perfectly while infusing them with the rich flavors of the broth and spices.
Step 5: Finish the Sauce and Serve
Once cooking is complete, perform a quick pressure release, then remove the meatballs from the pot and set aside. Return to “Sauté” mode and simmer the gravy for about 4-5 minutes, which thickens it to that signature creamy consistency. Stir in the sour cream to add tang and richness, then pour the luscious gravy over the meatballs. For the final touch, sprinkle fresh dill and parsley on top—it’s those vibrant herbs that bring it all together.
How to Serve Instant Pot Swedish Meatballs Recipe
Garnishes
Fresh herbs like dill and parsley aren’t just for looks—they add a fresh, slightly citrusy brightness that contrasts beautifully with the rich sauce. For a bit of extra warmth, a sprinkle of white pepper or a dash of smoked paprika can elevate the flavor profile subtly.
Side Dishes
Traditional Swedish meatballs love company, so serve them alongside buttery mashed potatoes or creamy egg noodles that soak up every bit of the sauce. Roasted vegetables or a crisp cucumber salad add nice texture contrast and freshness, balancing the meal wonderfully.
Creative Ways to Present
For a fun twist, spoon the meatballs and gravy over a toasted baguette for open-faced sandwiches or stuff them into slider buns for a delicious appetizer. You can even turn this Instant Pot Swedish Meatballs Recipe into a hearty pasta topping or stuff peppers for a unique dinner idea.
Make Ahead and Storage
Storing Leftovers
Leftover Swedish meatballs are a delight the next day. Let them cool completely, then transfer the meatballs and gravy to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making leftovers even tastier.
Freezing
This recipe freezes beautifully — perfect for meal prep. Arrange cooled meatballs in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. You can freeze the gravy separately or together for up to 3 months.
Reheating
Reheat leftovers gently on the stovetop over low heat, stirring occasionally until warmed through. If frozen, thaw overnight in the refrigerator before reheating. Adding a splash of beef broth or water helps loosen the gravy to its creamy goodness again.
FAQs
Can I use all beef instead of mixing pork and beef?
Absolutely! Using all beef will still produce delicious meatballs, though the pork adds extra juiciness and a tender bite. If you prefer all beef, consider adding a little olive oil to keep them moist.
What can I substitute for sour cream in the gravy?
If you don’t have sour cream on hand, plain Greek yogurt or crème fraîche works well and adds a similar tangy creaminess. Just add it at the end to prevent curdling.
Can I make these meatballs on the stovetop instead of the Instant Pot?
You can! Brown the meatballs in a skillet, then simmer them gently in the gravy in a separate pot on low heat for about 20-25 minutes, until cooked through and tender.
How do I prevent the meatballs from falling apart?
Using egg yolks and breadcrumbs soaked in milk really helps bind the mixture. Be sure to mix ingredients gently but thoroughly and avoid overhandling the meat to keep the meatballs tender but intact.
Is this recipe suitable for freezing cooked meatballs without sauce?
Yes, cooked meatballs freeze well on their own. Just thaw and reheat them with freshly made or heated gravy for the best flavor and texture.
Final Thoughts
There is something truly comforting about this Instant Pot Swedish Meatballs Recipe that just feels like a warm hug on a plate. It’s a perfect recipe to impress family or friends with minimal effort but maximum flavor. Don’t hesitate to dig in and make this classic your own—it’s a keeper you’ll want to revisit time and again.
Print
Instant Pot Swedish Meatballs Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Swedish
Description
This Instant Pot Swedish Meatballs recipe offers a deliciously creamy and flavorful twist on a classic dish. Made with a mixture of ground pork and beef, tender meatballs are browned and then cooked in a savory sour cream gravy enriched with fresh dill and parsley. The Instant Pot makes the process quick and easy, delivering perfectly cooked meatballs in under an hour.
Ingredients
Meatballs
- 1 pound ground pork
- 1 pound lean ground beef
- ½ cup breadcrumbs (Panko recommended)
- 1 medium onion, finely chopped or shredded
- 2 large egg yolks
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ⅓ cup milk
- 2 tablespoons olive oil, for frying
Gravy
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups low-sodium beef broth
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¾ cup sour cream
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- Mix the Meatball Ingredients: In a large bowl, combine ground pork, ground beef, breadcrumbs, finely chopped or shredded onion, egg yolks, salt, black pepper, ground nutmeg, ground allspice, and milk. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into approximately 40 meatballs, each about 1 inch in diameter.
- Brown the Meatballs: Turn on the Instant Pot and select the “Sauté” function. Heat the olive oil in the pot. Brown the meatballs in batches, turning to cook evenly on all sides until nicely browned. Remove the browned meatballs and set aside.
- Prepare the Gravy Base: In the same Instant Pot, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the low-sodium beef broth to avoid lumps. Season the mixture with salt and black pepper. Add the browned meatballs back into the pot, ensuring they are submerged in the liquid.
- Pressure Cook the Meatballs: Secure the Instant Pot lid and set it to the “Manual” or “Pressure Cook” mode on high pressure for 8 minutes. Once the cooking cycle ends, quickly release the pressure using the quick release method.
- Finish the Gravy and Serve: Remove the meatballs from the pot with a slotted spoon. Turn the Instant Pot back to the “Sauté” function and simmer the gravy for 4-5 minutes to thicken it slightly. Stir in the sour cream until the sauce is smooth and creamy. Pour the gravy over the meatballs and garnish with freshly chopped dill and parsley before serving.
Notes
- For best results, use Panko breadcrumbs as they provide a lighter texture.
- Be careful not to overmix the meatball mixture to keep them tender.
- You can substitute sour cream with Greek yogurt for a slightly tangier, healthier alternative.
- If you prefer, you can also brown the meatballs in a skillet before transferring to the Instant Pot.
- Make sure to do a quick release after pressure cooking to prevent overcooking the meatballs.
