What exactly are Swedish Meatballs?
If you’ve never tasted Swedish Meatballs, let me clear right away: they are NOT simply Italian meatballs in a different sauce.
Aside from the fact that they’re both produced with ground beef or pig and kept together with eggs, they’re rather different in terms of flavor.
Traditional Swedish Meatballs are seasoned with allspice, giving them a distinct scent and sweet-and-spicy flavor.
There’s also the sauce.
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The creamy, savory sauce is made with beef broth, heavy cream, and butter, with a fresh sprinkle of parsley. In Sweden, I ate these with pureed potatoes and cucumber dill salad, as well as lingonberry preserves.
When I prepare them at home, I frequently substitute egg noodles for the mashed potatoes. They’re a big hit with the family no matter how I serve them!
I’ve learned to adore Instant Pot cooking, and at the height of summer, I had a major yearning for Swedish Meatballs. But I didn’t want to stand over a hot skillet to prepare them.
The Instant Pot comes into play! I experimented with a few different pressure cooker methods to make these meatballs, and the recipe I’m sharing with you today is the outcome, baked off my original recipe!
To make the meatballs
1 pound ground beef
1 pound ground pork
12 cup minced white onion
1 cup unbleached bread crumbs
12 teaspoon ground allspice
12 tsp kosher salt 14 tsp black pepper
two huge eggs
14 cup whipping cream
To make the sauce
4 tbsp unsweetened butter
14 cup beef broth 1 teaspoon allspice
divided 1 teaspoon kosher salt
12 tsp black pepper
14 cup thick whipped cream
14 cup regular flour
14 cup of water
1 tablespoon chopped fresh parsley
Combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream in a large mixing bowl. Using your hands, thoroughly incorporate all of the ingredients.
Roll the mixture into 1-inch meatballs, compressing them tightly. Set aside until all of the mixture has been used. You should have enough meatballs to create 75 meatballs.
Place butter in the bottom of the Instant Pot. Turn on the saute function. When the butter has melted, add one layer of meatballs and fry for 3 minutes per side. (It’s okay if they’re not completely cooked on the inside). Transfer the cooked meatballs to a platter and repeat with the remaining meatballs.
When all of the meatballs are partly cooked, pour in the beef broth. Scrape up any bits and pieces that have gotten stuck to the bottom of the pan with a wooden spoon. This method is known as “deglazing,” and it helps to lessen burn notice.
Switch off the Instant Pot. Return the meatballs to the stove and place them in the beef broth. Mix in 1/2 teaspoon allspice and 1/2 teaspoon kosher salt.
Close the lid and ensure that the valve is set to “SEALING.”
Choose HIGH PRESSURE and a 5-minute cooking duration. Allow for a 10-minute natural release when the cook time is over.
While the meatballs are cooking, whisk together the flour and water in a small basin until smooth. Place aside.
Turn the valve to “VENTING” after the ten-minute natural pressure release and let the leftover pressure to escape. Remove the lid.
Sauté the heavy whipping cream, flour mixture, 1/2 teaspoon allspice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in the Instant Pot. Stir until the sauce has thickened. This will take approximately 3-4 minutes.
Turn off the heat and sprinkle with fresh parsley.
Serve with mashed potatoes or egg noodles if desired!
