Best 3 Instant Pot Swedish Meatballs Recipes
Tantalize your taste buds with the delectable flavors of Swedish meatballs, a classic dish brimming with history and culinary charm. These tender and savory meatballs, nestled in a rich and creamy sauce, are a testament to the culinary prowess of Swedish cuisine. Originating in the 17th century, Swedish meatballs have captured the hearts of food enthusiasts worldwide with their harmonious blend of spices, aromatic herbs, and succulent textures. In this article, we present a collection of irresistible Swedish meatball recipes, each offering a unique twist on this timeless classic. From the traditional preparation to innovative variations, these recipes cater to every palate, ensuring a delightful culinary experience. Whether you're a seasoned home cook seeking inspiration or a novice yearning to explore the wonders of Swedish cuisine, this comprehensive guide will equip you with the knowledge and techniques to create mouthwatering Swedish meatballs that will leave a lasting impression on your taste buds.
Let's cook with our recipes!
INSTANT POT® SWEDISH MEATBALLS
Pasta and meatballs, Swedish-style! It's a luscious, creamy and hearty dish full of warming spices and brightened up with a side of lingonberry preserves and a garnish of chopped fresh dill. While we never tire of this comforting dish, this version is extra special. The Instant Pot®, as it turns out, is a magical pasta pot. Cooking the noodles under pressure doesn't just turn them silken, it also permeates them with rich, saucy flavor-and that's only half of what makes this recipe so special. Meatballs cooked in the Instant Pot® have a chance to brown, thanks to the SAUTE function, and they still turn out juicy and tender since they get finished under pressure. Once we discovered this pot's knack for knocking out 5-star spaghetti and meatballs, we've been working through all our favorite versions of this classic combo, which is why we're so excited about this recipe. We hope you enjoy it as much as we do!
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- In large bowl, mix beef, bread crumbs, onion, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, the nutmeg, allspice, milk and egg. Shape mixture into 20 (1 1/2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
- Stir broth, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in egg noodles.
- Place meatballs evenly over egg noodle mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir whipping cream and cream cheese into mixture 1 to 2 minutes or until cheese is melted and egg noodles are completely separated. Noodles will appear to be stuck together but will separate while stirring. Let stand 10 minutes. Garnish with dill; serve with preserves.
Nutrition Facts : Calories 420, Carbohydrate 25 g, Cholesterol 135 mg, Fat 3, Fiber 1 g, Protein 20 g, SaturatedFat 13 g, ServingSize 1 1/2 Cups, Sodium 1040 mg, Sugar 3 g, TransFat 1 g
INSTANT POT SWEDISH MEATBALLS
This speedier version of Swedish meatballs is streamlined and made in an Instant Pot®, but loses nothing that we love about the classic recipe. Gone is the step of chilling and resting the subtly spiced meatballs; we brown them as soon as they're formed. We also bypass the tedious process of making a roux and whisking in broth to form the rich, creamy gravy. Instead, we simply pour the broth over the meatballs, dot it with pieces of beurre manie and let the Instant Pot® do the work. After the steam is released, all that's left to do is stir in some heavy cream.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the gravy: Knead together the butter and flour in a medium bowl until there are no streaks of unmixed flour and the mixture resembles a very soft, paste-like sugar cookie dough. Set aside the beurre manie until ready to use. In a large bowl or a 2-cup measuring cup, whisk together the broth, Worcestershire, 1 teaspoon salt and a few grinds of pepper and set aside.
- For the meatballs: Place the beef, pork, breadcrumbs, onions, garlic, eggs, Worcestershire, allspice, white pepper and 2 teaspoons salt in a large bowl. Mix with your hands until combined. Scoop a heaping tablespoon (1 ounce) of the mixture, form into a meatball and place on a baking sheet. Repeat with the remaining mixture; you should end up with about 35 meatballs.
- Set the Instant Pot® to saute on high (see Cook's Note). When the pot registers hot, add 2 tablespoons vegetable oil. Working in three batches, add the meatballs and cook in a single layer, undisturbed, until golden brown on the bottom, about 3 minutes. Gently stir and move around the meatballs to turn them on another side. Cook, undisturbed, until golden brown on the second side, about 3 minutes more. Transfer the meatballs to a plate and repeat with the rest of the meatballs. (You may need to add more oil for each batch.)
- When there's 1 minute left in browning the last batch of meatballs, turn off the saute mode. Add the other two batches of browned meatballs to the pot and the reserved broth mixture. Tear off dime-size pieces of the beurre manie and distribute them evenly over the meatballs.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 4 minutes. After the pressure cycle is complete, set the timer for 7 minutes to natural release. Follow the manufacturer's guide for quick release and wait until it is complete. Be careful of any remaining steam when unlocking and removing the lid.
- Stir in the heavy cream and make sure all the beurre manie pieces are dissolved into the gravy. Set the pot to saute on high and let boil for 1 minute. Top with the parsley and serve with mashed potatoes or egg noodles.
INSTANT POT® SWEDISH MEATBALLS
Feel free to serve these meatballs over egg noodles or hot mashed potatoes.
Provided by thedailygourmet
Categories Main Dish Recipes Meatball Recipes Swedish Meatball Recipes
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Combine ground turkey, egg, bread crumbs, onion, garlic, salt, pepper, allspice, and nutmeg in a large bowl; mix until well combined. Use a spring-hinged scoop to form about 12 meatballs.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and oil; heat until butter is melted. Cook meatballs in the hot fat until browned on all sides, about 4 minutes. Work in batches if necessary. Transfer browned meatballs to a shallow dish and loosely cover with foil.
- Pour broth into the pot and scrape off all the browned bits from the bottom of the pot using a wooden spoon. Mix in 1/2 cup half-and-half, Dijon mustard, and Worcestershire sauce. Return meatballs to the pot and coat with the sauce.
- Cancel Saute mode. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 7 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Transfer meatballs carefully to a shallow dish and cover loosely with foil.
- Whisk together remaining 1/4 cup half-and-half, sour cream, and flour in a small bowl. Stir into the pot and simmer until thickened, 3 to 5 minutes. Serve meatballs with sauce and garnish with parsley.
Nutrition Facts : Calories 435.9 calories, Carbohydrate 10.4 g, Cholesterol 186.5 mg, Fat 30 g, Fiber 0.4 g, Protein 33.3 g, SaturatedFat 11.9 g, Sodium 760.5 mg, Sugar 0.6 g
Tips:
- Use high-quality ground beef. The better the beef, the better the meatballs will be. Look for ground beef that is at least 80% lean.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough. Mix just until the ingredients are combined.
- Cook the meatballs in a single layer. This will help them cook evenly.
- Don't overcrowd the pot. If you overcrowd the pot, the meatballs will not cook evenly.
- Use a meat thermometer to ensure that the meatballs are cooked through. The internal temperature of the meatballs should reach 165 degrees Fahrenheit.
- Serve the meatballs with your favorite sauce. Swedish meatballs are traditionally served with a creamy gravy, but you can also serve them with tomato sauce, barbecue sauce, or any other sauce that you like.
Conclusion:
Instant Pot Swedish meatballs are a delicious and easy-to-make meal. They are perfect for a weeknight dinner or a special occasion. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love. So next time you're looking for a quick and easy meal, give Instant Pot Swedish meatballs a try. You won't be disappointed!
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