Instant Pot Swedish Meatballs

Why You’ll Love This Recipe

Making Swedish meatballs in the Instant Pot is a game-changer. Here’s why this recipe is a keeper:

• Quick and easy: From prep to plate in just 40 minutes.

• No sacrificing flavor: You’ll still get that rich, traditional Swedish taste.

• Perfectly juicy meatballs: Thanks to a blend of ground beef with cream and breadcrumbs.

• Ideal for entertaining: This recipe makes 5 to 6 dozen meatballs—great for feeding a crowd.

• Versatile serving options: Serve over mashed potatoes, egg noodles, or even on a sandwich.

ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

• 2 lbs ground beef

• ½ cup white onion, minced

• 1 cup plain bread crumbs

• ½ teaspoon allspice

• ½ teaspoon kosher salt

• ¼ teaspoon black pepper

• 2 large eggs

• ¼ cup heavy whipping cream

For the sauce:

• 4 tablespoon unsalted butter

• 1 ¼ cup beef broth

• 1 teaspoon allspice, divided

• 1 teaspoon kosher salt, divided

• ½ teaspoon black pepper

• 1 ¼ cup heavy whipping cream

• ¼ cup all-purpose flour

• ¼ cup water

• 1 tablespoon fresh parsley, chopped

directions

1. In a large bowl, combine all meatball ingredients. Mix thoroughly using your hands.

2. Roll into 1-inch meatballs (you’ll get about 75).

3. Turn Instant Pot to sauté mode. Melt butter and brown meatballs in batches for about 3 minutes on each side. Set aside each batch as it finishes.

4. Add beef broth and deglaze the pot by scraping the bottom.

5. Turn off the pot. Add meatballs back to the pot. Sprinkle with ½ teaspoon each of allspice and kosher salt.

6. Secure lid, set valve to SEALING. Pressure cook on HIGH for 5 minutes.

7. Allow a 10-minute natural release, then quick release any remaining pressure.

8. In a small bowl, whisk flour and water until smooth.

9. Turn Instant Pot to sauté again. Stir in cream, flour mixture, remaining allspice, salt, and pepper. Cook until thickened (about 3-4 minutes).

10. Turn off the heat. Stir in fresh parsley and serve hot.

Servings and timing

• Yield: About 5–6 dozen meatballs

• Servings: Approximately 8

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Add nutmeg: A traditional Swedish touch alongside the allspice.

• Make it spicy: Add red pepper flakes for a bit of heat.

• Dairy-free: Use coconut cream and dairy-free butter alternatives.

• Gluten-free: Substitute gluten-free breadcrumbs and flour.

storage/reheating

• Storage: Refrigerate leftovers in an airtight container for up to 3 days.

• Freezing: Freeze cooked meatballs and sauce separately for up to 3 months.

• Reheating: Reheat in the microwave or on the stovetop until warmed through. Add a splash of cream or broth to loosen the sauce if needed.

FAQs

How many meatballs does this recipe make?

This recipe makes approximately 5 to 6 dozen (about 75) 1-inch meatballs.

Can I use frozen meatballs instead of making them from scratch?

You can, but homemade gives the best flavor and texture. If using frozen, adjust cook time slightly and ensure they’re fully cooked.

What type of meat is best for Swedish meatballs?

A blend of ground beef provides both flavor and moisture for perfectly tender meatballs.

Can I make this recipe dairy-free?

Yes, use coconut cream instead of heavy cream and vegan butter in place of regular butter.

Can I make this in a different size Instant Pot?

The recipe was tested in a 6-quart Instant Pot. Using a different size may require adjusting the batch size and cook time.

Is the sauce thick or runny?

The sauce thickens beautifully after adding the flour-water slurry and simmering for a few minutes.

Do I need to sauté the meatballs first?

Yes, browning them adds flavor and helps them hold their shape during pressure cooking.

Can I double the sauce?

Absolutely! Many people love extra sauce, especially when serving over noodles or mashed potatoes.

What should I serve with these meatballs?

Mashed potatoes, egg noodles, or rice work great. Add lingonberry jam for a traditional Swedish touch.

Can I make this ahead of time?

Yes, the meatballs can be made a day ahead and reheated with the sauce just before serving.

Conclusion

Instant Pot Swedish Meatballs are a delicious and fuss-free way to enjoy a classic comfort meal. With rich flavors, tender meatballs, and a creamy sauce that’s perfect over noodles or potatoes, this dish will quickly become a household favorite. Whether for weeknight dinners or entertaining guests, this recipe delivers every time.

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These Instant Pot Swedish Meatballs are a quick and easy comfort food solution, offering tender, flavorful meatballs in a rich, creamy sauce. Ready in just 40 minutes, this recipe is perfect for a weeknight dinner or special occasion. Serve over mashed potatoes, egg noodles, or rice for a hearty meal. Ideal for families and entertaining, with options to customize for dietary needs.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 5–6 dozen meatballs
• Category: Main Course
• Method: Pressure Cooker (Instant Pot)
• Cuisine: Swedish
• Diet: Gluten Free

Ingredients

For the Meatballs:

2 lbs ground beef

½ cup white onion, minced

1 cup plain bread crumbs

½ tsp allspice

½ tsp kosher salt

¼ tsp black pepper

2 large eggs

¼ cup heavy whipping cream

For the Sauce:

4 Tbsp unsalted butter

1 ¼ cup beef broth

1 tsp allspice, divided

1 tsp kosher salt, divided

½ tsp black pepper

1 ¼ cup heavy whipping cream

¼ cup all-purpose flour

¼ cup water

1 Tbsp fresh parsley, chopped

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Instructions

• In a large bowl, combine all meatball ingredients and mix thoroughly using your hands.

• Roll into 1-inch meatballs (about 75).

• Turn the Instant Pot to sauté mode. Melt butter and brown meatballs in batches for about 3 minutes on each side. Set aside.

• Add beef broth to deglaze the pot. Turn off the Instant Pot and add meatballs back in.

• Sprinkle with ½ teaspoon allspice and salt. Secure the lid, set the valve to SEALING, and cook on HIGH for 5 minutes.

• Allow a 10-minute natural release, then quick release any remaining pressure.

• In a small bowl, whisk together flour and water.

• Turn the Instant Pot to sauté and stir in cream, flour mixture, remaining allspice, salt, and pepper. Cook until thickened (about 3-4 minutes).

• Stir in fresh parsley and serve hot.

Notes

• For extra flavor, add nutmeg or red pepper flakes.

• For a dairy-free version, substitute coconut cream and vegan butter.

• For a gluten-free version, use gluten-free breadcrumbs and flour.

• Store leftovers in the fridge for up to 3 days, or freeze for up to 3 months. Reheat with extra cream or broth if needed.