One Pot Swedish Meatballs

By: Chop Secrets

One Pot Swedish Meatballs
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 4 - 6 servings, additional chopped parsley for garnish, allspice, beef broth, butter, contributed, cook 20 min, cream, dijon mustard, easy, egg, finely chopped parsley, flour, garlic powder, ground beef, modern, nutmeg, olive oil, panko bread crumbs, pepper, prep 20 min, pressure cook, salt, sauté, side dish, small onion, worcestershire

prep icon Prep Time
20 min
cook icon Cook Time
20 min

serving icon Servings
4 - 6 servings
Ingredients
  • 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
Instructions
  • 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.
Notes
  • *The MANUAL and PRESSURE COOK buttons are interchangeable.
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