These classic Swedish meatballs are smothered in creamy-rich gravy and piled high atop a mound of fluffy mashed potatoes or buttery egg noodles. Bonus: they're make ahead-friendly and whip together with just 15 minutes hand on prep! An easy instant pot recipe.
This Instant Pot Swedish Meatball recipe was not only delicious, but so easy to make. I'm new to using my Instant Pot, but the directions made everything so simple. This one is a new family favorite!
Kelly
Instant Pot Swedish Meatballs are basically three amazing things in one: fast, freezer-friendly, and best of all... an easy meal that the whole family is sure to enjoy.
Swedish meatballs are also lots of other good things, like: tender, savory and creamy. Ground ground beef is infused with garlic, parmesan cheese and a hint of onion. It all works together to create meatballs that are bursting with flavor. As if that's not enough these homemade meatballs are then bathed in the silkiest cream based gravy. It's chill, it's comforting, and it couldn't be simpler to throw together.
This recipe was inspired by leftover simple mashed potatoes hanging out in our fridge searching for a purpose. Traditional Swedish meatballs + gravy provided the perfect way to use up the extras and serve up a simple weeknight meal. Added bonus .. the IP did all the hard work!
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Ingredients
For The Homemade Meatballs
- ground beef - the star of the recipe
- onion - dice very finely so there are no large chunks in meatballs
- garlic - adds flavor, complexity and depth to the meatballs
- bread crumbs - plain is recommended, but use what you have on hand
- milk - 2% or whole milk works best
- egg - works as a binder for the meatballs
- parmesan cheese - adds a melty texture and umami taste
- parsley - a clean peppery flavor addition
For The Creamy Sauce:
- butter - use unsalted or reduce the amount of salt added in the recipe
- beef broth - adds a richness to the gravy
- cream - use heavy cream toto create a silky texture
- Worcestershire sauce - adds a complexity and tang
- dijon mustard - adds a zing to this Swedish meatball dish
- cornstarch - a thickening agent
See recipe card for quantities.
Instructions
Step 1: Prepare the meatballs. Add all ingredients to a large bowl. Mix with clean hands and form into 1.5" balls.
Step 2: Prepare the sauce. Add all ingredients to the Instant Pot. Whisk to combine.
Step 3: Add The Meatballs. Place a trivet into the Instant Pot (it will be sitting in the sauce). Stack prepared meatballs onto the trivet. They do not need to be in a single layer. Cook on high pressure for 7 minutes, followed by a 5 minute natural release.
Step 4: Prepare a cornstarch slurry. In a small bowl, combine 1 tablespoon warm water with 1 tablespoon of cornstarch. Stir until smooth.
Step 5: Thicken the gravy. Use a slotted spoon to remove meatballs from the bottom of the pot. Turn on the sauté function. Add the cornstarch slurry to the sauce in the IP. Whisk continuously until sauce thickens, 3-5 minutes.
Step 6: Finish up. Add the meatballs back to the IP and coat with sauce. Serve on a bed of mashed potatoes or on a bed of egg noodles for a delicious dinner.
Hint: The sauce/gravy will continue to thicken as it cools. For best results, turn off the sauté function before the gravy reaches the perfect consistency.
Substitutions
Ground beef - can be substituted for ground pork or chicken.
Gluten free - use gluten free breadcrumbs and a gluten-free Worcestershire sauce (French's brand is a great option available in most local stores)
Worcestershire sauce -soy sauce or liquid aminos can be subbed
Variations
Kid-friendly - eliminate the diced onion from the meatballs (although delicious, the taste is not subtle)
Classic dish - serve Swedish meatballs with a side of lingonberry jam and dill cucumber salad.
Swedish Meatballs with Frozen Meatballs
- Prepare Instant Pot Swedish Meatballs as directed, do not cook. Arrange meatballs into a single layer on a parchment covered baking sheet. Freeze for 4 hours. Remove raw meatballs from freezer and store in an airtight ziplock bag for up to 3 months.
- To prepare, remove the meatballs from the freezer and allow them to thaw in the refrigerator overnight.
- Reshape any meatballs that look smushed. Follow recipe directions as written starting at step 2.
Equipment
- Instant Pot- You can use either the 8 qt. or the 6 qt. I have and use both.
- Instant Pot Trivet- This most likely came with your Instant Pot, but if you need a spare, here's the link.
What To Serve With Swedish Meatballs:
Simple Mashed Potatoes - Use the link for my favorite homemade version, but ... THESE store-bought mashed potatoes taste every bit as delicious if you are short on time.
Buttered Egg Noodles - This is a favorite option among the youngest members of my family.
Fresh green veggies - this could be in the form of cucumber dill salad, blanched asparagus, a crisp garden salad, green beans, etc. Swedish potatoes are a heavy meal so a fresh crisp vegetables are a welcome contrast.
Watch VIDEO: Instant Pot Swedish Meatballs
📖 Recipe
Easy Instant Pot Swedish Meatballs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
These classic Swedish meatballs are smothered in creamy-rich gravy and piled high atop a mound of fluffy mashed potatoes or buttery egg noodles. Bonus: they're make ahead-friendly and whip together with just 15 minutes hand on prep!
Ingredients
For the Meatballs:
- 1 lb. ground beef
- ½ cup finely chopped onion
- 1 garlic clove, minced
- ½ cup breadcrumbs
- ½ cup milk
- 1 egg
- ½ cup grated parmesan cheese
- ¼ cup finely chopped fresh parsley ** extra for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Sauce:
- 2 tablespoons butter
- ½ cup beef broth
- ½ cup cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
To thicken gravy:
- 1 tablespoon cornstarch
- 1 tablespoon warm water
To serve:
- 1 pound prepared mashed potatoes
Instructions
- Prepare Meatballs - In a large mixing bowl, combine 1 lb. ground beef, ½ cup onion, 1 minced garlic clove, ½ cup breadcrumbs, ½ cup milk, 1 egg, ½ cup grated parmesan cheese, ¼ cup chopped fresh parsley, 1 teaspoon salt, and 1 teaspoon black pepper. Mix everything with clean hands until fully combined. Roll the mixture into 1.5-inch meatballs and set them aside. (10 minutes)
- Prepare Sauce - Add 2 tablespoons butter, ½ cup beef broth, ½ cup cream, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon pepper into the bottom of the Instant Pot. Whisk to combine all the ingredients. (5 minutes)
- Cook the Meatballs - Place the trivet that came with your Instant Pot into the bottom of the pot, ensuring it sits in the sauce. Carefully place the prepared meatballs onto the trivet, stacking if necessary. Secure the Instant Pot lid and set the vent to sealing. Cook on high pressure for 7 minutes. Allow a natural pressure release for 5 minutes, then manually release the remaining pressure. (12-15 minutes)
- Thicken Sauce - Remove the meatballs and set them aside on a clean plate. Set the Instant Pot to sauté mode. In a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon warm water until smooth to create a slurry. Once the slurry is fully mixed, add it to the sauce in the Instant Pot. Whisk the sauce continuously until it thickens. Add the meatballs back into the thickened sauce. (3-5 minutes)
- Prepare the Mashed Potatoes - While the sauce is thickening, heat 16 ounces of prepared mashed potatoes in the microwave according to the package instructions. Fluff the mashed potatoes with a fork before serving. (5 minutes)
- Serve - Serve the meatballs over a bed of warm mashed potatoes. Spoon extra sauce over the top and garnish with additional chopped parsley if desired. (2 minutes)
Notes
To Make Without An Instant Pot: Prepare the meatballs according to the recipe directions. Place them on a baking sheet and bake at 375°F for about 25 minutes, or until the center of the meatballs is no longer pink. Remove from the oven. While the meatballs bake, add the sauce ingredients to a saucepan over medium-low heat. Whisk continuously until smooth. Reduce the heat to low and, in a small bowl, mix 1 tablespoon cornstarch with 1 tablespoon warm water to create a slurry. Gradually whisk the slurry into the sauce, continuing to whisk until the sauce thickens. Remove from heat. Serve the cooked meatballs over mashed potatoes. Spoon extra sauce over the top and garnish with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 25
- Category: Main Meal
- Method: Instant Pot
- Cuisine: Swedish
Nutrition
- Serving Size:
- Calories: 381
- Sugar: 4.1 g
- Sodium: 1639.9 mg
- Fat: 19.5 g
- Carbohydrates: 15.5 g
- Protein: 34.8 g
- Cholesterol: 154.3 mg
FAQ - Instant Pot Swedish Meatballs
Yes. If you would like to prepare, cook and freeze the meatballs in advance that's no problem. Prepare the gravy as instructed by the recipe, add the trivet and then pile the frozen meatballs on top. Cook on high pressure for 5 minutes followed by a 5 minute natural release.
The gravy should thicken nicely, but you have to be patient. Continue simmering the sauce using the sauté function until you reach the perfect consistency.
A stainless steel rack that holds food or food containers above the liquid in the inner pot. My Instant Pot came with this accessory.
K
Would it be possible to make potatoes and meatballs all at the same time in the instant pot?