One Pot Swedish Meatballs
Servings Prep Time
4 – 6 servings 20minutes
Cook Time
Servings Prep Time
4 – 6 servings 20minutes
Cook Time
Meatball Mixture:
  • 1 1/2lbs ground beefpreferably 93% lean
  • 1/3cup panko bread crumbs
  • 1 small oniongrated (with any juices)
  • 1 eggbeaten
  • 2tbsp finely chopped parsley
  • 1tsp salt
  • 1tsp garlic powder
  • 1/2tsp pepper
  • 1/4tsp allspice
  • 1/4tsp nutmeg
To Saute
  • 2tbsp olive oil
  • 2tbsp butter
Sauce Mixture:
  • 2 1/2cups beef broth
  • 4tbsp butter
  • 1cup cream
  • 1tsp Dijon mustard
  • 1tbsp Worcestershire
To Finish:
  • 1/2cup cream
  • 1/4cup flour
  • Additional chopped parsley for garnish
  1. In a large bowl, combine Meatball Mixture ingredients thoroughly and form into 30 meatballs.
  2. Add olive oil and 2 tbsp butter to the Instant Pot. Using the display panel select the SAUTE function.
  3. 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.
  4. Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add remaining Sauce Mixture ingredients to the pot and stir until well combined.
  6. Put the meatballs back into to the pot, ensuring all are coated in sauce.
  7. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  8. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 3 minutes.
  9. When the time is up, let the pressure naturally release for 7 minutes, then quick-release the remaining pressure.
  10. Carefully remove the meatballs from the pot to a shallow dish and cover loosely with foil.
  11. 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.
  12. Serve sauce-coated meatballs as an appetizer, or as an entree over egg noodles, mashed potatoes or rice. Garnish with additional chopped parsley.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable.