★★★★★

Instant Pot Swedish Meatballs

Delicious Swedish Meatballs made in the Instant Pot will have you counting down the seconds until dinnertime! Served over egg noodles or mashed potatoes, everyone loves Swedish Meatballs.

Swedish meatballs in sauce in the instant pot.

What are Swedish Meatballs?

If you’ve never had Swedish Meatballs before, let me clarify one thing right away: these are NOT just Italian meatballs served with a different sauce.

Aside from the fact that they are both made from ground beef or pork and held together with eggs, they’re pretty diffferent from one another as far as flavor is concerned.

Traditional Swedish Meatballs are flavored with all-spice which gives them a distinct aroma and sweet-and-spicy flavor.

And then, there’s the sauce.

The creamy, savory sauce made with beef broth, heavy cream and butter with a sprinkle of parsley for freshness. In Sweden, I ate these served with a side of pureed potatoes and cucumber salad, along with lingonberry preserves.

When I make them at home I often swap the mashed potatoes for egg noodles. They’re a hit with the family however I serve them!

Since my love affair with Instant Pot cooking has grown, and in the height of summer, I had a serious craving for Swedish Meatballs. But I also had zero desire to stand over a hot skillet to make them.

Enter: the Instant Pot! I tested a few different ways of making these meatballs in the pressure cooker and the recipe I’m sharing with you today is the result, baked off my original recipe!

Tender, flavorful meatballs in a creamy sauce, all without turning on the stove!

Ingredient Notes

Ingredients needed to make swedish meatballs, including ground beef and pork.

Meat. For authentic swedish meatballs, you need reindeer, haha. But today, we’re using a combination of ground beef and ground pork!

Breadcrumbsplain is best, homemade works great too. Avoid Italian and panko crumbs

Allspiceit’s the combination of warm flavors that make up this unique spice blend, and give your meatballs that authentic taste.

Onionyou’ll want to MINCE the onion by rubbing it on a zester or grater for best results. No big chunks here!

Step by Step Instructions

Step by step photos showing how to make meatballs.

STEP 1. Form the meatballs

For homemade meatballs, combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream in a large bowl. Using your hands, combine ingredients completely until thoroughly mixed.

Roll mixture into 1-inch sized meatballs, packing tightly. You’ll have about 75 meatballs.

STEP 2. Cook meatballs

First, partially cook the meatballs in batches. Melt butter on the bottom of your instant pot using the saute function. Add one layer of meatballs, cooking about 3 minutes on each side.

Remove cooked meatballs and repeat with another layer of meatballs.

When all the meatballs are partially cooked, drain the excess grease and add the beef broth to the pot to deglaze the pan. Use a wooden spoon to make sure you scrape off any pieces of meat or spice stuck to the pan. Turn off the pot.

Return the meatballs to the pot. Sprinkle in some of the allspice and salt, then cook covered on high pressure for 5 minutes. Allow the pot to naturally release for 10 minutes.

Step by step photos showing how to cook meatballs in the instant pot pressure cooker.

STEP 3. Make the sauce

While the meatballs are cooking, whisk flour and water together to form a smooth paste.

After releasing any remaining pressure, add the flour mixture to the pot over the meatballs, along with the whipping cream and remaining ingredients.

SAUTE until thick and bubbly.

Serve hot and enjoy!

How to Serve

My two favorite ways to enjoy Swedish meatballs are over egg noodles or with mashed potatoes. The creamy sauce mixes with the starch makes for a satisfying comfort food experience!

To complete the meal, I find Swedish Meatballs need a little freshness. A cucumber salad and some sweetness from a lingonberry sauce are my picks!

You could also serve this with broccoli, red cabbage, green beans or any favorite vegetable.

Swedish meatballs in the pressure cooker being stirred with a wooden spoon.

Can the meatballs be made ahead of time?

YES! The most time consuming part of this recipe is mixing and forming the homemade meatballs. There are two ways I use to make dinner time quicker when making Swedish meatballs:

The first method is to make the homemade meatballs in advance .

Whenever you have a spare few minutes, you can assemble the meatballs and set them aside until you’re ready to make dinner. Place on a baking sheet and cover tightly, then store in the fridge for up to a day. You can also make the meatballs further in advance and freeze them!

The second way to make this recipe quicker and easier? Use frozen meatballs!

Tips for Frozen Meatballs

Sometimes you just don’t have time to make your own meatballs. That doesn’t mean you can’t still enjoy tasty homemade Swedish Meatballs.

If using frozen meatballs, skip the first saute step in the recipe. Just add the frozen meatballs right to the pot with the beef broth and seasoning–no need to thaw. The cook time will be the same.

Swedish meatballs served on a plate of egg noodles with instant pot in background.

Can you freeze Swedish Meatballs

As I mentioned above, you can definitely make the meatballs in advance, then transfer the raw meatballs to the freezer until ready to use. To do this, I recommend, freezing them on a baking sheet first until solid, then transferring to a freezer bag or container.

I know some of you will also be wondering if you can freeze the finished meal. This makes a LOT of meatballs, so if you have a smaller family, chances are you’ll have leftovers. I don’t recommend freezing the meatballs and sauce together.

You CAN however store leftovers in the fridge. Keep the Swedish Meatballs and sauce in an airtight container for up to 3 days.

Recipe FAQs

What makes meatballs Swedish?

Swedish meatballs are cooked in a roux-based cream gravy with a hint of allspice. Italian meatballs are cooked in a red sauce.

Can I use frozen meatballs for Swedish Meatballs?

Most store bought meatballs are flavored for Italian dishes. However, you can make the swedish meatballs above and freeze the meatballs until ready to use.

What kind of meat is used in Swedish Meatballs?

For best flavor I recommend a combination of beef and pork.

Why did I get a burn notice?

Most likely, there was a little bit of food stuck to the bottom of the Instant Pot. Make sure to deglaze the pot with the broth and wooden spoon COMPLETELY before pressure cooking.

Swedish meatballs with egg noodles on a white plate.

More Classic Dinner Ideas

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Yield: 5-6 dozen meatballs

Instant Pot Swedish Meatballs

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Delicious Swedish Meatballs made in the Instant Pot will have you counting down the seconds until dinnertime! Served over egg noodles or mashed potatoes, everyone loves Swedish Meatballs.

Ingredients

For the meatballs

  • 1 lb ground beef
  • 1 lb ground pork
  • 1/2 cup white onion, minced
  • 1 cup plain bread crumbs
  • 1/2 tsp allspice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 large eggs
  • 1/4 cup heavy whipping cream

For the sauce

  • 4 Tbsp unsalted butter
  • 1 1/4 cup beef broth
  • 1 tsp allspice, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 1 1/4 cup heavy whipping cream
  • 1/4 cup all-purpose flour
  • 1/4 cup water
  • 1 Tbsp fresh parsley, chopped

Instructions

    1. In a large mixing bowl, combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream. Using your hands, combine ingredients completely until thoroughly mixed.
    2. Roll mixture into 1-inch sized meatballs, packing tightly. Set aside until all the mixture is used. You should be able to make about 75 meatballs.
    3. Add butter to bottom of Instant Pot. Turn on saute. When butter is melted, add one layer of meatballs, cooking about 3 minutes on each side. (They may not be all the way cooked inside, that's okay). Remove cooked meatballs onto a plate and repeat with another layer of meatballs.
    4. When all the meatballs are partially cooked, add the beef broth to the pot. Using a wooden spoon, scrape up any bits and pieces that are stuck to the bottom of the pan. This technique is called "deglazing" and it reduces the burn notice tendencies.
    5. Turn off Instant Pot. Return the meatballs to the pot into the beef broth. Sprinkle with 1/2 tsp allspice, and 1/2 tsp kosher salt.
    6. Secure the lid and make sure the valve is set to "SEALING."
    7. Select HIGH PRESSURE and a cook time of 5 minutes. When cook time ends, allow to naturally release for 10 minutes.
    8. While the meatballs are cooking, in a small bowl whisk together flour and water until smooth. Set aside.
    9. After the ten minute natural release of pressure, turn the valve to "VENTING" and allow the remaining pressure to release. Open the lid.
    10. Turn the Instant Pot on saute, and add in the heavy whipping cream, flour mixture, 1/2 tsp allspice, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until thickened. This will take about 3-4 minutes.
    11. Turn off and add fresh parsley.
    12. Serve over mashed potatoes or egg noodles!

Notes

  • This recipe was tested in a 6 quart Instapot. Results will not be the same in other size pots or pressure cookers.
  • I used a combination of beef and pork here. If you prefer, you can swap it for all pork or all beef.
  • Make sure not to skip the deglazing step! Any bits of meat or spice left on the pot before pressure cooking are likely to cause a burn notice.

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Nutrition Information:

Yield:

8 servings

Serving Size:

1

Amount Per Serving: Calories: 621Total Fat: 46gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 216mgSodium: 799mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 36g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

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Traditional Swedish Meatballs with creamy sauce are the answer to the question, “What’s for dinner?” Made in the Instant Pot, this recipe will become a staple in your kitchen!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on August 27, 2020

Comments & Reviews

  1. ALLSPICE is NOT a spice blend.
    “Contrary to what its name suggests, allspice isn’t a blend of other spices—it’s a unique ingredient that lends its distinctive flavor to fall desserts and savory dishes like Jamaican jerk chicken and Swedish meatballs. ”
    “Allspice is a spice made from the dried berries of a plant known as Pimenta dioica, which is a member of the myrtle family. “

  2. Done this twice now. Second time I said screw the meatballs lol. Left the meat ground up and followed every other step. Much better ratio of meat and sauce in every bite with all the flavors still intact.

  3. I will make these as soon as I get some heavy cream ( Trader Joe’s sells UHT whipping cream but just gave my last 2 boxes to a friend). I may sub cranberry sauce for the lingonberry jam.

  4. Yummy!! I love meatballs. This looks so easy to make and super delicious. Can go wrong using the Instant Pot either.

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