Hi, welcome to our recipe blog. Right here you can get a guide on how to make really yummy Instant Pot Swedish Meatballs dishes. The production procedure is extremely simple, you just need to adhere to the approaches that we have actually created on this page. The following are the stages of how to prepare Instant Pot Swedish Meatballs. Please adhere to the guidelines well.
There are many delicious recipes you can make with ground beef. Instant Pot Swedish Meatballs is one of my top 5 favorites. The flavor of these pressure cooker Swedish meatballs is really good, and the rich sauce complements the meatballs very well. Served over noodles or mashed.
INGREDIENTS
Meatball Mixture:
- 1 lb Ground Beef (90% lean)
- 1/2 lb Ground Pork
- 1/2 cup Panko Bread Crumbs
- 1/2 cup Milk
- 1 small Sweet Onion, grated on a cheese grater
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/4 tsp Allspice
- 1/4 tsp Nutmeg
- 1 tsp Garlic Powder
- 1 Egg, beaten
- 1/4 cup Fresh Parsley, finely chopped, divided
Sauce:
- 2 Tbsp Olive Oil
- 6 Tbsp Butter, divided
- 2 10 oz cans Beef Consommé (or good beef broth, 2 1/2 cups)
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 2 cups Heavy Cream, divided
- 1/4 cup Flour
- Salt & Pepper to taste
INSTRUCTIONS
- In a mixing bowl add ground beef. ground pork, panko, milk (pour over the crumbs), onion, salt, pepper, allspice, nutmeg, garlic powder, beaten egg, and 2 Tbsp of the parsley. Mix together well to combine the ingredients.
- Form 30 meatballs and set them on parchment paper.
- Turn on the pot’s Sauté setting, and when it is hot, add the olive oil and 2 Tbsp of the butter.
- Add 15 of the meatballs and brown lightly on outside. Do not cook completely. Remove to a plate and repeat with the second batch.
- Add the beef consommé and stir, scraping the bottom of the pot to get up any of the browned bits (deglaze).
- Add the remaining 4 Tbsp of butter, dijon, Worcestershire, and 1 cup of the heavy cream (reserve the remaining 1 cup). Stir well.
- Cancel the Sauté setting.
- Add the meatballs back into the pot. Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial (High pressure), and then the + or – button or dial to select 4 minutes. When the cook time is finished, let the pot sit undisturbed for 6 minutes (6 minute natural release).
- While the meatballs are cooking, mix the flour with the remaining 1 cup of heavy cream. Whisk it well so there are minimal lumps. Set aside.
- Do a controlled Quick Release of the pressure (*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go).
- When the pin in the lid drops down, you can open it.
- Remove the meatballs to a plate and cover. Turn on the Sauté setting (Med – Normal temp) and mix in the flour/cream mixture. Bring to a simmer, stirring frequently, until thickened. Cancel the Sauté setting.
- Taste the sauce and adjust salt & pepper, if needed. You can either add the meatballs back in, or serve and pour the sauce over them. Garnish with remaining parsley.
- Instant Pot Swedish Meatballs go great over noodles or mashed potatoes.
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