Instant Pot Swedish Meatballs
Ingredients
Meatball Mixture
-
1
lb
Ground Beef (85%-90% lean)
-
½
lb
Ground Pork
-
½
cup
Panko Bread Crumbs
-
½
cup
Milk
-
1
small
Sweet Onion, grated
-
1
teaspoon
Salt
-
½
teaspoon
Pepper
-
¼
teaspoon
Allspice
-
¼
teaspoon
Nutmeg
-
1
teaspoon
Garlic Powder
-
1
Egg
beaten
-
¼
cup
Fresh Parsley, finely chopped, divided
Sauce
-
2
Tablespoons
Olive Oil
-
6
Tablespoons
Butter, divided
-
2
10-ounce cans
Beef Consommé (or good beef broth, 2½ cups)
-
1
teaspoon
Dijon Mustard
-
1
teaspoon
Worcestershire Sauce
-
2
cups
Heavy Cream, divided
-
¼
cup
Flour
-
Salt & Pepper
to taste
Instructions
- Combine the meatball mixture ingredients in a bowl and mix well.
- Form 30 meatballs and place them on parchment paper.
- Sauté olive oil and butter in the Instant Pot, then brown the meatballs in batches.
- Remove browned meatballs and deglaze the pot with beef consommé.
- Add remaining butter, Dijon mustard, Worcestershire sauce, and 1 cup of heavy cream to the pot.
- Return the meatballs to the pot, seal the lid, and cook on high pressure for 4 minutes.
- Let the pot sit for 6 minutes for natural release.
- Mix flour with the remaining heavy cream and set aside.
- Perform a controlled quick release of the pressure and remove the meatballs.
- Bring the sauce to a simmer and whisk in the flour/cream mixture until thickened.
- Adjust seasoning and serve meatballs with sauce over noodles or mashed potatoes.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
336
Total fat
25g
Total carbohydrates
10g
Total protein
20g
Sodium
500mg
Cholesterol
100mg
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