Can I make these Swedish meatballs using frozen pre-cooked meatballs?u003cbr/u003e

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.

My gravy is thin and runny?u003cbr/u003e

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.

What is an Instant Pot trivet?u003cbr/u003e

A stainless steel rack that holds food or food containers above the liquid in the inner pot. My Instant Pot came with this accessory.

Easy Instant Pot Swedish Meatballs

Name: Easy Instant Pot Swedish Meatballs
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Swedish
Ingredients: 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; 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; 1 tablespoon cornstarch; 1 tablespoon warm water

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

Scale

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

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Instructions

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.

Notes

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.