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
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/4 cup finely chopped fresh parsley ** extra for garnish
- 1 teaspoon salt
- 1 teaspoon black pepper
For the Sauce:
- 2 tablespoons butter
- 1/2 cup beef broth
- 1/2 cup cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/4 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, 1/2 cup onion, 1 minced garlic clove, 1/2 cup breadcrumbs, 1/2 cup milk, 1 egg, 1/2 cup grated parmesan cheese, 1/4 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, 1/2 cup beef broth, 1/2 cup cream, 1 teaspoon Worcestershire sauce, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, and 1/4 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
