Name: Instant Pot Swedish Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 lb ground beef (or beef/pork mix); 1/2 cup breadcrumbs; 1/4 cup milk; 1 small onion (finely grated or minced); 1 egg; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon allspice; 1/4 teaspoon nutmeg; 1 tablespoon olive oil (for browning); 2 cups beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Dijon mustard; 2 tablespoons butter; 2 tablespoons cornstarch; 1/4 cup cold water; 1/2 to 1 cup heavy cream (to taste); Fresh parsley (chopped (optional garnish))

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Imagine tender, juicy meatballs enveloped in a rich, creamy Swedish-style gravy, all prepared effortlessly in your Instant Pot. This dish brings cozy comfort that is perfect for chilly evenings or whenever you crave a hearty, satisfying meal.

With a blend of traditional spices and a luscious sauce, these meatballs offer both depth of flavor and an inviting texture. Whether served over mashed potatoes, noodles, or rice, this Instant Pot classic is sure to become a favorite in your dinner rotation.

Why You’ll Love This Recipe

Quick and easy preparation with the Instant Pot saves time without sacrificing flavor.
The creamy gravy is rich, silky, and perfectly seasoned to elevate simple meatballs.
Versatile serving options make it ideal for family dinners or entertaining guests.

Ingredients

Ground beef (1 lb/450 g): Choose fresh, quality ground beef or a beef and pork blend for juicy, flavorful meatballs.
Breadcrumbs (½ cup): Soft breadcrumbs absorb moisture, ensuring tender meatball texture.
Milk (¼ cup): Adds necessary moisture to the mixture, keeping meatballs soft and moist.
Small onion, finely grated or minced (1): Provides sweetness and depth without overpowering the meatballs.
Egg (1): Acts as a binder holding the meat mixture together for uniform cooking.
Salt (½ teaspoon): Enhances all the flavors and balances the seasoning perfectly.
Black pepper (½ teaspoon): Adds gentle heat and earthy undertones.
Allspice (½ teaspoon): Traditional Swedish spice contributing warmth and subtle complexity.
Nutmeg (¼ teaspoon): Complements the allspice with aromatic, nutty notes that brighten the meatballs.
Olive oil (1 tablespoon): Used for browning meatballs and building flavor before pressure cooking.
Beef broth (2 cups): Forms the flavorful base for the savory Swedish-style gravy.
Worcestershire sauce (1 tablespoon): Adds depth and umami, enhancing the richness of the sauce.
Dijon mustard (1 teaspoon): Brings slight tang and complexity to the gravy.
Butter (2 tablespoons): Creates a rich mouthfeel and helps in thickening the sauce.
Cornstarch (2 tablespoons): Used as a thickening agent to achieve perfect gravy consistency.
Cold water (¼ cup): Mixed with cornstarch to prevent lumps during thickening.
Heavy cream (½ to 1 cup, to taste): Adds luxurious creaminess to the final sauce.
Fresh parsley (optional): Chopped, for a fresh, vibrant garnish that brightens the dish.

Instructions

Prepare the Meatball Mixture: In a large mixing bowl, combine the breadcrumbs and milk, allowing them to soak for 1 to 2 minutes to hydrate the crumbs fully. Then add the ground meat, finely grated onion, egg, salt, black pepper, allspice, and nutmeg. Gently mix until just combined to avoid dense meatballs, ensuring tender results.
Form the Meatballs: Roll the mixture into small, uniform meatballs, approximately 1½ tablespoons each. This size is perfect for even cooking and balances nicely with the creamy sauce.
Sauté the Meatballs in the Instant Pot: Set the Instant Pot to Sauté mode and heat the olive oil. Brown the meatballs in batches, turning occasionally to develop a golden crust. The purpose here is to add flavor and texture; the meatballs do not need to cook fully at this stage. Remove and set aside once browned.
Create the Gravy Base: Add butter to the Instant Pot and allow it to melt. Pour in beef broth, Worcestershire sauce, and Dijon mustard, scraping the bottom of the pot thoroughly to deglaze and incorporate all the browned bits. This step intensifies the flavor of the sauce and prevents burning.
Pressure Cook the Meatballs: Return the browned meatballs to the pot with the sauce. Seal the Instant Pot lid and cook on High Pressure for 5 minutes. Allow the pressure to naturally release for 5 minutes, then perform a quick release to finish. This method ensures the meatballs cook evenly while absorbing the sauce’s richness.
Thicken the Gravy: Switch the Instant Pot back to Sauté mode. Mix cornstarch with cold water in a small bowl to form a slurry, then stir it into the cooking liquid. Simmer for 2 to 3 minutes until the sauce thickens to a luscious, gravy-like consistency, essential for coating the meatballs perfectly.
Finish with Heavy Cream: Stir in heavy cream gradually, heating gently until the sauce is smooth and creamy. Adjust seasoning if necessary. The cream adds silky texture and richness that elevates the dish to authentic Swedish comfort food.
Serve and Garnish: Serve the meatballs and gravy hot, ideally over mashed potatoes, egg noodles, or rice. Garnish with freshly chopped parsley for a touch of color and freshness that complements the rich sauce.

You Must Know

For a lighter alternative, substitute heavy cream with half-and-half to reduce fat without losing creaminess.
Enhance umami by adding a splash of soy sauce to the gravy during cooking for extra depth.
These meatballs freeze well before cooking; simply thaw and proceed with the recipe as usual.
Serve with lingonberry jam on the side to offer a traditional Swedish flavor contrast.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze cooked meatballs and gravy for up to 3 months; thaw overnight in the fridge before reheating gently.

Serving Suggestions

This dish pairs wonderfully with creamy mashed potatoes, buttery egg noodles, or steamed rice for soaking up the velvety gravy. Add a side of steamed green beans or a crisp salad to balance the richness and complete your meal.

Professional Tips

Use finely grated onion instead of chopped for better integration into the meat mixture.
Roll meatballs uniformly to ensure even cooking and a pleasing presentation.
Deglazing the pot is key for flavor depth; don’t skip scraping those tasty browned bits.
Adjust cream quantity gradually to control the sauce richness according to your preference.

FAQs

Can I use different meats for the meatballs?: Yes, you can substitute ground pork, turkey, or a combination for beef to vary flavor and texture.
Is it necessary to brown the meatballs first?: Browning adds flavor and texture but is optional if short on time; the Instant Pot cooking will still ensure tenderness.
How do I thicken the gravy if I don’t have cornstarch?: You can use all-purpose flour mixed with butter to create a roux or use potato starch as an alternative thickener.
Can I make this recipe dairy-free?: Yes, substitute heavy cream with coconut cream or a dairy-free alternative, and use oil instead of butter in the gravy.
How do I reheat leftovers without drying out the meatballs?: Reheat slowly on the stove over low heat, adding a splash of broth or water to maintain moisture in the gravy and meatballs.
What side dishes traditionally accompany Swedish meatballs?: Lingonberry jam, creamy mashed potatoes, and pickled cucumbers are classic accompaniments that balance the rich flavors.
Can the meatballs be frozen before or after cooking?: They freeze well both ways; freeze raw meatballs for convenience or cooked meatballs in sauce for ready-to-eat meals.