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
Scale
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.
