I love Swedish Meatballs, and while I secretly even love Ikea meatballs, homemade taste WAY better and are made with better ingredients. Plus, I can save myself the hassle of a long drive and the stress of crowds by making them at home.
I modified my Swedish Meatball recipe for theInstant Pot®, and they turned out great. I usually serve Swedish Meatballs with buttered egg noodles, but this time I made whole wheat rotini, and my family gobbled them up. They are also delicious with rice or potatoes, or just on their own, covered with the cream gravy. Traditionally, they are also served withLingonberry Sauce, but in a pinch, you could use Cranberry Sauce.
My recipe calls for nutmeg, allspice, and cardamom, but after starting to cook, I realized I was out of cardamom. I just omitted it, and they were still really good. Another note, you can absolutely brown your meatballs using the sauté function on the Instant Pot® to make this a one-pot recipe. However, the surface area is not very large, and it will take a long time. I used my 12 inch cast iron skillet to do the job. It makes for more dishes but saves time.
Instant Pot® Swedish Meatballs
For the meatballs:
1 tablespoon olive oil
1 small onion, grated
1/2 cup plain bread crumbs
1 egg, beaten
1 pound ground beef (I used 90% lean)
1 pound ground pork
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cardamom
For the gravy:
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups beef broth
1/2 cup heavy cream
salt and pepper, to taste
1 tablespoon Worcestershire sauce
parsley, to garnish
1. Using a food processor (or by hand) mince the onion. Add breadcrumbs, egg, beef, pork, and all seasoning to the food processor and pulse until combined. You can do this by hand in a bowl, but the meatballs will not be as fine.
2. Set Instant Pot® to sauté and heat 1 tablespoon of olive oil until shimmering. Alternately, you can heat the oil in a skillet on the stove top. Using a tablespoon to measure, form the meatballs into balls. Brown on each side. Set aside.
3. When meatballs have finished browning, add them all to the Instant Pot®. Cover with 1 cup of beef brown. Lock the lid, making sure the valve is in the sealing position. Set the Instant Pot® to manual high-pressure for 8 minutes. When finished, allow the pressure to release naturally for 10 minutes, and then do a quick pressure release by moving the valve to venting. Carefully remove meatballs to a bowl and set aside.
4. De-fat the broth left in your pot with either a fat separator or with the following method: place a large ziplock bag into a measuring cup. Fill with stock and allow to sit for 3 minutes. The fat will rise to the top. Snip the corner of the plastic bag, and allow the broth to drain into the measuring cup, being sure to stop before the fat starts coming out. You should be left with a cup of stock. If not, add more stock or water to make one cup.
5. Set the Instant Pot® to sauté. Melt the butter and whisk in the flour. Cook for 3 minutes, to remove the floury taste. Whisk in the reserved cooking liquid plus an additional cup of beef broth. Allow to boil until it begins to thicken - about 4 minutes. Stir in cream, salt and pepper to taste, and 1 tablespoon of Worcestershire sauce. Return the meatballs to the sauce and allow to simmer for 10 minutes, so that all the flavors combine. Serve with noodles, potatoes, or rice, and garnish with fresh parsley.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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