Instant Pot Swedish Meatballs

Why you’ll love this recipe:

If you haven’t had success with meatball recipes in the past, this recipe is for you! There’s nothing worse than a dry, flavorless ball of meat. These melt-in-your-mouth tender meatballs are anything but dry!

Here’s what makes these Instant Pot Swedish meatballs so great …

• Smothered in a dark, flavorful gravy
• Made with pantry staples
• Comfort food at its best
• Meatballs can be prepped ahead of time
• One-pot meal with fewer dishes

Swedish meatballs are a perfect recipe if you like to meal plan. You can roll the meatballs a day or two ahead to save time. Unlike baked meatballs, pressure cooker meatballs are very forgiving. They don’t get dry or crumbly!

Key Ingredient Notes:

For the beef meatballs:

• Lean ground beef – It’s important to use lean ground beef to keep the gravy from getting greasy. Ground chuck will work in a pinch, but you may need to skim the excess fat off the top of the gravy.
• Panko breadcrumbs – Breadcrumbs are essential because they lock in moisture. They absorb the milk and the juices from the meat. Plain or Italian breadcrumbs work great too.
• Milk – The enzymes in milk help to tenderize the meat. It also adds moisture to the breadcrumbs, which results in a moist and tender meatball!
• Egg – Eggs bind the ingredients together. One is plenty! Too many eggs and meatballs come out spongy.
• Spices – Salt, pepper, garlic powder, and onion powder pack in flavor.

For the gravy:

Gravy from scratch is worlds better than store-bought. Here’s what you’ll need.

• Beef broth – Beef broth is the liquid base for this brown gravy recipe. It can be packed with excess sodium, which is why I recommend reduced-sodium broth.
• Kitchen Bouquet – Gravy Master and Kitchen Bouquet are in small bottles right by the dry gravy packets. Don’t skip this secret ingredient for a dark brown, rich gravy! They are shelf-stable for up to a year.
• Sour cream – For a thick and creamy gravy!
• Gravy mix – Gravy mix simplifies the gravy-making process! It adds several ingredients and spices in one easy-to-use packet.
• Cornstarch – Cornstarch acts as a thickener for the gravy. Don’t just dump it in the broth, or it will coagulate and form clumps. Clumps of cornstarch taste awful. Be sure to dissolve it with beef broth as the recipe directs.

How to make this recipe:

1. Make the meatballs

1. In a large mixing bowl, mix all the ingredients for the meatballs except the ground beef. This ensures you don’t get chunks of breadcrumbs in your meatballs.
2. Then add the meat and use your hands to mix it all together. Do not overmix, or the meatballs can get dry and tough.
3. Use a portion scoop for uniform-sized meatballs. Scoop it into your hand, then roll it into a ball.
4. Place them onto a sheet pan or large plate. Just be sure to wash the plate if you plan to use it for the cooked meatballs.

2. Sear and cook the meatballs in Instant Pot

1. Preheat the Instant Pot on sauté mode and then drizzle in the oil. It should immediately heat up. Sear 10 to 12 meatballs at a time for about 3 minutes per side. The meatball will gently release when it’s ready to flip.
2. Place the meatballs onto a plate. Add more oil and repeat.
3. Cancel the sauté function, then use a paper towel to absorb the excess oil from the pot. Doing this will ensure the gravy isn’t greasy. Now, pour in a little bit of broth and deglaze the pot really good. Be sure to scrape off any stuck bits to prevent the “BURN” notice.
4. Place the meatballs back into the pot. Pour enough broth to mostly cover the meatballs. It’ll become the base for the gravy. If using, add in the gravy master. Pressure cook on high for 5 minutes, then manually release the pressure. Use a slotted spoon to remove the meatballs to a clean plate.

3. Make the gravy

1. Press sauté on Instant Pot and bring the liquid to a boil. Meanwhile, combine the sour cream, gravy mix, spices, and cornstarch with a little bit of beef broth in a bowl. Doing this is essential for a silky smooth gravy with no cornstarch clumps!
2. Stir until the mixture is nice and smooth.
3. Carefully whisk the mixture into the boiling broth. Continue to whisk as it boils for 2 minutes. Adjust the thickness as needed.
4. Transfer the meatballs back into the pot. Turn the pot off and serve immediately.

Side Dish Ideas:

• Egg noodles are our go-to side dish for these meatballs.
• Serve with rice: For a quick side dish, buy microwaveable rice. It’s ready in less than two minutes. Uncle Ben’s jasmine ready rice is a great option. Or you can make a perfect white rice on stovetop in just 15 minutes!!
• Cook mashed potatoes the day before. Reheat the mashed potatoes in the oven at 325 degrees while you cook the meatballs. Stir in a splash of half and half and stir the potatoes occasionally.

Storing Tips:

• Instant Pot meatballs can be stored in the fridge in the gravy for up to 3 days in an airtight container.
• Reheat gently over medium-low heat on a saucepan, or place in a crockpot on low for a few hours. You can also microwave individual portions until warmed through.
• To freeze raw meatballs, place the meatballs on a lined sheet pan. Place the sheet pan in the freezer until the uncooked meatballs are frozen. Place them into a freezer-safe container or zip-top bag. Thaw the meatballs in the refrigerator once ready to use. For best results, use within 2 months.

FAQs:

More Ground Beef Recipes:

• Ground Beef Potato Hash
• Beefaroni
• Cheesy Homemade Hamburger Helper
• Jalapeno Popper Stuffed Burgers