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!
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.
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.
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
Kid-friendly - eliminate the diced onion from the meatballs (although delicious, the taste is not subtle)
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.
- 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:
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
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!
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
- Prepare Meatballs - Combine all meatball ingredients in a large mixing bowl. Mix with clean hands until all ingredients are fully incorporated. Roll meatballs into 1.5" balls. Set aside.
- Prepare Sauce - Add all sauce ingredients into the bottom of the Instant Pot. Whisk to combine.
- Place the trivet that came with your IP into the bottom of the pot (it will be sitting in the sauce ingredients). Place prepared meatballs onto trivet, stacking if needed. Secure Instant Pot lid and seal the vent. Cook on high pressure for 7 minutes. Perform a natural release for 5 minutes before releasing pressure manually.
- Thicken Sauce: Prepare a cornstarch slurry (1 Tbs. water + 1 Tbs. cornstarch: mix until smooth).
- Remove meatballs and set aside on a clean plate. Set IP to sauté. Add the cornstarch slurry to the sauce in the IP. Whisk until sauce thickens, about 3-5 minutes.
- Add meatballs back to Instant pot.
- Serve immediately on a bed of mashed potatoes or buttered egg noodles. Make sure to spoon extra sauce onto the top. Garnish with extra parsley if desired.
To Make Without An Instant Pot: Prepare the meatballs according to recipe directions. Bake at 375 degrees for 25 minutes or until center is no longer pink. Remove from oven. While meatballs bake, add sauce ingredients to a sauce pan over medium- low heat. Whisk continuously until smooth. Reduce heat to low and add cornstarch slurry, whisking continuously until sauce thickens. Remove from heat. Serve cooked meatballs atop mashed potatoes or buttered egg noodles. Spoon extra sauce over the top and garnish with parsley.
Keywords: meatballs, Swedish, Instant Pot
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.