Instant Pot Swedish Meatballs
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1
By Matthew Svee
Instant Pot Swedish Meatballs
6 steps
Prep:20minCook:15min
Updated at: Thu, 17 Aug 2023 00:16:59 GMT
Nutrition balance score
Unbalanced
Glycemic Index
57
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories743 kcal (37%)
Total Fat44.2 g (63%)
Carbs53.5 g (21%)
Sugars4.2 g (5%)
Protein32.1 g (64%)
Sodium1551.8 mg (78%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
The Meatballs
1 lbground beef
0.5 lbground pork
⅓ cupwhole milk
⅓ cupplain breadcrumbs
1egg
large, lightly beaten
3cloves garlic
minced
2 tablespoonsdried parsley flakes
1 ½ teaspoonssalt
1 ½ teaspoonsonion powder
¾ teaspoonspepper
¼ teaspoonsallspice
2 cupsbeef broth
The Sauce
2 tablespoonscornstarch
2 tablespoonswater
5 tablespoonssalted butter
½ cupsheavy cream
1 packetbeef gravy mix
1 teaspoonsdijon mustard
The Noodles
Instructions
Step 1
Cook 12 Oz egg noodles according to the package instructions.
Step 2
Make the meatballs: With clean hands, mix all meatball ingredients (except broth) in a large mixing bowl.form about 24 Meatballs, each about the size of a ping-pong ball.
Step 3
Add the trivet to the instant pot. Pour the broth into the opt and add the meatballs, carefully allowing them to rest on top of each other.
Step 4
Pressure cook on high for 10 minutes. Allow natural release for 5 minutes, then break the seal.
Step 5
Transfer meatballs to a plate and set aside. Remove trivet. Mix cornstarch and water and set aside.
Step 6
Set instant pot for sauté. Stir in butter, clean, gravy mix, and mustard. Bring to a simmer. Once bubbling, immediately stir in cornstarch slurry. Allow to simmer for 10 seconds, then cut heat.
Notes
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Delicious
Easy
Go-to
Makes leftovers
Moist
