One Pot Swedish Meatballs


  • 1 1/2 lbs ground beef
  • 1/3 cup panko bread crumbs
  • 1 small onion
  • 1 egg
  • 2 tbsp finely chopped parsley
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 1/2 cups beef broth
  • 4 tbsp butter
  • 1 cup cream
  • 1 tsp Dijon mustard
  • 1 tbsp Worcestershire
  • 1/2 cup cream
  • 1/4 cup flour
  • Additional chopped parsley for garnish
  • In a large bowl, combine Meatball Mixture ingredients thoroughly and form into 30 meatballs.
  • Add olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  • When oil gets hot and butter melts, brown the meatballs. Meat will not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
  • Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  • Add remaining Sauce Mixture ingredients to the pot and stir until well combined.
  • Put the meatballs back into to the pot, ensuring all are coated in sauce.
  • Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  • Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  • When the time is up, let the pressure naturally release for 7 minutes, then quick-release the remaining pressure.
  • Carefully remove the meatballs from the pot to a shallow dish and cover loosely with foil.
  • In a small bowl whisk together the remaining 1/2 cup cream and flour. Stir into the pot and simmer 3-5 minutes until thickened, returning to SAUTE mode as needed. Adjust seasonings.
  • Serve sauce-coated meatballs as an appetizer, or as an entree over egg noodles, mashed potatoes or rice. Garnish with additional chopped parsley.
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