Instant Pot Swedish meatballs simmered in a delicious creamy gravy. The meat is a combination of ground beef, pork, breadcrumbs, and spices to create a flavorful appetizer or entree. The Instant Pot braises and pressure cooks the meatballs and sauce all in one device.

Add baking powder for extra tender meatballs

As you know baking powder is a common leavening agent for baked goods, providing height, and air pockets. What’s neat is you can add a small amount to ground meat to give the mixture an interior lift as is cooks. This little extra push from the inside of the sphere prevents the product from becoming too compact and dense.

Ingredients

• 3/4 cup heavy whipping cream, (60ml) divided
• 1 large egg
• 1/2 cup panko breadcrumbs, (37g)
• 8 ounces lean ground pork, (227g)
• 1/4 cup grated yellow onion, (57g)
• 1 teaspoon minced garlic, (4g)
• 1 teaspoon baking powder, (3g)
• 1 1/2 teaspoon kosher salt, (9g) divided
• 1/4 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1/8 teaspoon black pepper
• 8 ounces lean ground beef, (227g) 85% percent lean ground beef recommended
• 1 Tablespoon olive oil, (15ml)
• 1 cup unsalted beef broth, (240ml)
• 2 teaspoons cornstarch, (8g)
• 4 teaspoons water
• 1 teaspoon lemon juice, (5ml)
• 1 Tablespoon chopped parsley, (4g)

Preparation

1. In a medium-sized bowl whisk together 1/4 cup heavy cream and egg.
2. Add in breadcrumbs and stir to combine, set aside.
3. In a large bowl add pork, grated onion, garlic, baking powder, 1 teaspoon salt, nutmeg, allspice, and black pepper.
4. Use your hands to mix and combine the mixture until consistent in appearance, 1 minute.
5. Add in the breadcrumb mixture (panade) and mix with hands to combine until smooth, 1 minute.
6. Add in ground beef and mix with hand until combined, 45 seconds.
7. Roll meatball mixture into 2 tablespoon-sized balls, about 17 total.
8. Select “Saute” on the Instant Pot. Allow pot to heat, it will indicate “Hot” on the display when ready.
9. Add 1 tablespoon olive oil to the pot, once hot add half of the meatballs and brown on one side for 4 minutes, flip over and brown 2 minutes.
10. Remove meatballs from the pot and brown the remaining meatballs, transfer to plate.
11. Add 1 cup of unsalted beef broth, using a whisk to deglaze and scrape any of the browned bits on the bottom of the pan into the liquid.
12. Press “Keep Warm/ Cancel” on the Instant Pot, then add the meatballs back to the pot.
13. Make sure that the release valve is in the “Sealing” position.
14. Place the lid on the Instant Pot, turn and lock the lid.
15. Press “Manual” button on the Instant Pot on high pressure, and then set the timer to 5 minutes using the “+” or “-” buttons.
16. It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
17. Once cook time is complete, allow the pressure to naturally release for 10 minutes.
18. Carefully open the lid. Press the “Keep Warm/ Cancel” button.
19. In a small bowl, whisk together the cornstarch and water to make a slurry.
20. Press “saute” on the “more” setting.
21. Cook and stir sauce until it thickens enough to coat the back of a spoon, 60 to 90 seconds.
22. Press the “Keep Warm/ Cancel” button, stir in 1/2 teaspoon salt, 1/2 cup heavy cream, and lemon juice.
23. Taste sauce and adjust salt and pepper as desired.
24. Garnish meatballs with parsley and serve with egg noodles or mashed potatoes.