Hard Side Dish

Instant Pot® Swedish Meatballs

Name: Instant Pot® Swedish Meatballs
Prep time: 33 min
Cook time: 64 min
Total time: 97 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1.25 pounds lean ground turkey; 1 large egg , beaten; 3 tablespoons panko bread crumbs; 1 teaspoon granulated onion; 0.5 teaspoons granulated garlic; 0.5 teaspoons salt; 0.25 teaspoons ground black pepper; 1 pinch ground allspice; 1 pinch ground nutmeg; 2 tablespoons salted butter; 1.5 tablespoons olive oil; 1.25 cups beef broth; 0.75 cups half-and-half , divided; 0.5 teaspoons Dijon mustard; 1.5 teaspoons Worcestershire sauce; 2 tablespoons sour cream; 2 tablespoons all-purpose flour; 1 tablespoon chopped fresh parsley

Total Time

1h 37m

33m prep · 64m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Feel free to serve these meatballs over egg noodles or hot mashed potatoes.

Ingredients

1.25 pounds lean ground turkey
1 large egg , beaten
3 tablespoons panko bread crumbs
1 teaspoon granulated onion
0.5 teaspoons granulated garlic
0.5 teaspoons salt
0.25 teaspoons ground black pepper
1 pinch ground allspice
1 pinch ground nutmeg
2 tablespoons salted butter
1.5 tablespoons olive oil
1.25 cups beef broth
0.75 cups half-and-half , divided
0.5 teaspoons Dijon mustard
1.5 teaspoons Worcestershire sauce
2 tablespoons sour cream
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley

Instructions

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.