22 September, 2025

Swedish Meatballs

Posted in : All on September 22, 2025 by : Jeremy Korger

• Prep Time: 20 minutes
• Pressure Building Time: 15 minutes
• Pressure Cook Time: 15 minutes
• Natural Release Time: 10 minutes
• Combine Time: 10 minutes
• Total Time: 70 minutes

The Meatballs

• 2 pounds ground beef
• 1 pound ground pork
• 1/2 cup whole milk
• 1 1/3 cup plain breadcrumbs
• 2 large eggs, lightly beaten
• 6 cloves garlic, minced
• 4 tablespoons dried parsley flakes
• 3 teaspoons seasoned salt
• ½ teaspoon onion powder
• 1 teaspoon white pepper
• 2 teaspoons black pepper

The Sauce

• 4 tablespoons cornstarch
• 10 tablespoons salted butter
• 2 cups heavy cream
• 2 packets beef gravy mix
• 2 tablespoons Dijon mustard
• 4 cups beef broth

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Directions

1. Make the Meatballs: In a large mixing bowl, combine the ground beef, ground pork, whole milk, breadcrumbs, beaten eggs, minced garlic, parsley flakes, seasoned salt, onion powder, white pepper, and black pepper. Mix until just combined. Form the mixture into about 48 meatballs, each roughly the size of a Ping-Pong ball.
2. Load the Meatballs: Place the trivet in your Instant Pot. Add 4 cups of beef broth to the pot. Carefully arrange the meatballs on top of the trivet or directly in the broth if preferred (ensure they are not submerged if using the trivet to prevent them from steaming only).
3. Pressure Cook: Secure the lid, move the valve to the sealing position, and set the Instant Pot to Pressure Cook on High Pressure for 15 minutes.
4. Natural Release: Once cooking is complete, allow a 10-minute natural release, then manually release any remaining pressure. Remove the meatballs from the pot, leaving the broth.
5. Prepare the Roux: While the meatballs are depressurizing, melt the 10 tablespoons of salted butter in a separate saucepan over medium heat. Whisk in the 4 tablespoons of cornstarch and cook for 1 minute, stirring constantly, to create a roux.
6. Build the Sauce: Set the Instapot to High, and gradually whisk in the 2 cups of heavy cream, then the 2 packets of beef gravy mix (or beef bouillon powder dissolved in hot water), and the 2 tablespoons of Dijon mustard. Bring the sauce to a simmer. Once it simmers, add the roux, cook for 10 seconds then turn off the Instapot.
7. Combine: Add the meatballs and stir gently to coat the meatballs in the creamy gravy.
8. Serve: Serve hot over egg noodles, mashed potatoes, or rice.