Instant Pot Swedish Meatballs
These instant pot Swedish meatballs feature juicy beef meatballs in the most incredible creamy sauce. They're made completely in the instant pot in minutes and amazing served over hot egg noodles!
Servings 4 servings
Calories 269kcal
Ingredients
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 medium cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground nutmeg
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1/2 cup heavy whipping cream
- 2 tablespoons Worcestershire sauce
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- Cooked egg noodles for serving
Instructions
- In a large bowl, combine ground beef, breadcrumbs, egg, garlic, salt, and pepper. Scoop mixture into 1-in meatballs and place on a plate.
- Heat an instant pot using BROWN/SAUTE function. Swirl vegetable oil to coat bottom of instant pot. Place meatballs in instant pot and sear on all sides until lightly browned. Transfer to a plate.
- Melt butter in instant pot drippings. Whisk in flour until smooth and let cook 1-2 minutes until golden-brown. Gradually whisk in beef broth until smooth.
- Add meatballs to instant pot, lock lid into place, and close vent. Cook meatballs on high pressure 8 minutes, then quick release instant pot to release pressure.
- Unlock lid from instant pot and fold heavy cream, Worcestershire sauce, and parsley into meatballs. Season sauce with salt and pepper to taste. Serve meatballs warm over egg noodles and enjoy!
Notes
Storing Instructions
Store meatballs in refrigerator up to 6 days. Meatballs may also be frozen up to 2 months.
Nutrition
Serving: 4meatballs (calculated without egg noodles) | Calories: 269kcal | Carbohydrates: 8.2g | Protein: 11.7g | Fat: 20.8g | Saturated Fat: 9.8g | Cholesterol: 105mg | Sodium: 996mg | Potassium: 242mg | Fiber: 0.4g | Sugar: 2.1g | Calcium: 33mg | Iron: 2mg