whole and heavenly oven

Swedish Meatballs

These meatballs are...

- Perfectly tender and juicy. - Cooked in the most incredible cream sauce. - Made entirely in the instant pot and ready in only 40 minutes!


- Ground beef - Unsalted butter - Breadcrumbs - Vegetable oil - Egg - Spices - Garlic

- All-purpose flour - Beef broth - Fresh parsley - Heavy cream - Worcestershire - Egg noodles

Make the meatballs


In a large bowl, combine ground beef, breadcrumbs, seasonings, garlic, and egg. Gently knead until mixture is just combined.

Shape the meatballs


Shape the meatballs into 1-inch balls. Refrigerate or freeze until ready to use.

Sear meatballs


Heat vegetable oil in an instant pot set to BROWN/SAUTE. Add meatballs to instant pot and sear on all sides until golden brown. Transfer to a plate.

Make the sauce


Melt butter in instant pot drippings, then whisk in flour until smooth and let cook until golden-brown. Gradually whisk in beef broth until smooth.

Cook meatballs


Add meatballs to sauce, lock instant pot lid in place, and close the vent. Cook meatballs on high pressure 8  minutes, then quick-release instant pot to release pressure.

Finish the sauce


Fold heavy cream, Worcestershire, and parsley into sauce until smooth. Season with salt and pepper to taste if needed.

Serve the meatballs


Ladle meatballs and sauce over a bowl of egg noodles and top with additional parsley if desired. Enjoy!

Get the full recipe on wholeandheavenlyoven.com