Instant Pot Swedish Meatballs (Page 5 ) | September 18, 2023
Annonce:
  • In a large mixing bowl, combine ground beef, ground pork, minced onion, breadcrumbs, seasonings, eggs, and heavy cream. Using your hands, combine ingredients completely until thoroughly mixed.
  • Roll mixture into 1-inch sized meatballs, packing tightly. Set aside until all the mixture is used. You should be able to make about 75 meatballs.
  • Add butter to bottom of Instant Pot. Turn on saute. When butter is melted, add one layer of meatballs, cooking about 3 minutes on each side. (They may not be all the way cooked inside, that’s okay). Remove cooked meatballs onto a plate and repeat with another layer of meatballs.
  • When all the meatballs are partially cooked, add the beef broth to the pot. Using a wooden spoon, scrape up any bits and pieces that are stuck to the bottom of the pan. This technique is called “deglazing” and it reduces the burn notice tendencies.
  • Turn off Instant Pot. Return the meatballs to the pot into the beef broth. Sprinkle with 1/2 tsp allspice, and 1/2 tsp kosher salt.
  • Secure the lid and make sure the valve is set to “SEALING.”
  • Select HIGH PRESSURE and a cook time of 5 minutes. When cook time ends, allow to naturally release for 10 minutes.
  • While the meatballs are cooking, in a small bowl whisk together flour and water until smooth. Set aside.
  • After the ten minute natural release of pressure, turn the valve to “VENTING” and allow the remaining pressure to release. Open the lid.
  • Turn the Instant Pot on saute, and add in the heavy whipping cream, flour mixture, 1/2 tsp allspice, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until thickened. This will take about 3-4 minutes.
  • Turn off and add fresh parsley.
  • Serve over mashed potatoes or egg noodles!

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