Swedish Meatballs
Instant Pot Swedish Meatballs are tender, flavorful meatballs with a delicate flavor. Covered in a rich sauce and served over noodles or mashed potatoes. These pressure cooker Swedish Meatballs are a family favorite recipe!
Nutrition
per per servingIngredients
| 450 гр | ground beef (90% lean) | |
| 220 гр | ground pork | |
| 0.5 ч.ч. | breadcrumbs | |
| 0.5 ч.ч. | fresh milk | |
| 1 | small shallot, finely chopped | |
| 1 ч.л. | salt | |
| 0.5 ч.л. | black pepper | |
| 0.25 tsp | 1.3 ml | allspice |
| 0.25 ч.л. | nutmeg | |
| 1 ч.л. | garlic powder | |
| 1 | egg, beaten | |
| 0.25 ч.ч. | fresh parsley, finely chopped | |
| 2 с.л. | olive oil | |
| 6 с.л. | butter | |
| 2.5 ч.ч. | beef broth or consomme | |
| 1 ч.л. | Dijon mustard | |
| 1 ч.л. | Worcestershire sauce | |
| 1 | cooking cream (200 ml) | |
| 1 | small carton of sour cream | |
| 0.25 ч.ч. | flour (or corn starch to thicken) | |
| — | salt and black pepper |
Instructions
Prep Time: 20 mins. Cook Time: 4 mins. Total Time: 39 mins. Course: Dinner, Main Course. Cuisine: Swedish. Keyword: instant pot meatballs, instant pot recipes, instant pot swedish meatballs, pressure cooker swedish meatballs, swedish meatballs. Servings: 5 - 7. Calories: 336 kcal. Author: Sandy Clifton.
- In a bowl mix the ingredients for the meatballs, taking only 2 tbsp of the parsley. Knead a nice mince and form about 30 meatballs.
- Turn the machine on Sauté, and when it is hot add the olive oil and half of the meat. (You can also do this in a pan if you don't have a pot.)
- Put 15 of the meatballs in and lightly brown them on each side, without cooking them fully. Put them on a plate and repeat with the second batch of 15 meatballs. Then remove those too.
- Add the beef broth and stir to release everything from the bottom in case something is stuck.
- Add the mustard, Worcestershire sauce and the liquid cooking cream. Stir well.
- Cancel the Sauté setting.
- Add the meatballs, close the lid and set the vent to Sealing. (Or, if you are not going to pressure cook, transfer everything to a pot and cook until the meatballs are done.)
- Select Pressure Cook for 4 min at High pressure. When done, let it do only a 6 minute natural release.
- Then manually and in a controlled way release the remaining steam in several bursts. (*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go.)
- Remove the meatballs (including if you cooked them in a pot on the stove). Add the sour cream and stir until it melts. In a small cup pour some of the broth and dissolve the flour or corn starch into a paste and pour it into the pot. Turn on Sauté (Med - Normal temp) (or simply keep cooking on the stove at medium temperature) and stir until the sauce thickens. Then remove from the heat.
- Season with salt and pepper if needed. Then you can either return the meatballs inside and serve like that, or serve the meatballs and pour the sauce over them.
- By the original recipe, instead of sour cream, add at the end: a second 200 ml carton of cooking cream.
Tip: Lightly browning the meatballs before pressure cooking them gives them, and the sauce, a richer depth of flavor that only something fried/browned can give. Please don't skip this step unless you are using frozen meatballs.
From: https://www.simplyhappyfoodie.com/instant-pot-swedish-meatballs/