Instant Pot Swedish Meatballs
Total comfort food in the Instant Pot with this IKEA staple!
I am completely unsure why this wasn’t a staple dish where I grew up but it could be because it’s Swedish and not Norwegian. I would think they would still make they’re way to my area of the Midwest but they did not. And mind you, I grew up eating scalloped potatoes with mini beef meatballs which is my favorite way to have scalloped potatoes. I saw these a ton when IKEA became super mainstream and had to make them with an IKEA nowhere near where I was living. The second I got my Instant Pot, I knew I was going to love doing meatballs in it. It’s so easy to do and they cook so fast!
What You Need:
1 lb. ground beef
1/2 cup Panko breadcrumbs
1 large egg
2 cloves minced garlic
3/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1 Tbsp. vegetable oil
1 Tbsp. unsalted butter
2 Tbsp all purpose flour
2 cups beef broth
1/2 cup heavy cream
2 Tbsp. Worcestershire sauce
2 Tbsp. minced fresh parsley
Salt and pepper to taste
Cooked egg noodles for serving
Directions:
In a large bowl, mix together ground beef, Panko, egg, garlic, salt, and pepper until just combined.
Form into 1-inch meatballs and set aside on a plate.
Heat Instant Pot using the Brown/Saute setting. Add a little vegetable oil to coat the bottom of the Instant Pot.
Add meatballs and sear on all sides, then remove to plate (you can use the same one since the meatballs will cook again).
Melt butter in the drippings and then whisk in flour. Let cook for 1 to 2 minutes, stirring often.
Slowly whisk in beef broth and continue whisking until smooth.
Add meatballs back to Instant Pot. Add lid, turn valve to seal, and cook on HIGH pressure for 8 minutes.
Release pressure then remove lid.
Fold in heavy cream, Worcestershire, and parsley. Season to taste with salt and pepper.
Serve over cooked egg noodles.
Recipe from Whole & Heavenly Oven