Instant Pot® Swedish Meatballs


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

Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
15 mins
Total Time:
55 mins
4 servings


  • 1 ¼ pounds lean ground turkey

  • 1 large egg, beaten

  • 3 tablespoons panko bread crumbs

  • 1 teaspoon granulated onion

  • ½ teaspoon granulated garlic

  • ½ teaspoon salt

  • ¼ teaspoon ground black pepper

  • 1 pinch ground allspice

  • 1 pinch ground nutmeg

  • 2 tablespoons salted butter

  • 1 ½ tablespoons olive oil

  • 1 ¼ cups beef broth

  • ¾ cup half-and-half, divided

  • ½ teaspoon Dijon mustard

  • 1 ½ teaspoons Worcestershire sauce

  • 2 tablespoons sour cream

  • 2 tablespoons all-purpose flour

  • 1 tablespoon chopped fresh parsley


  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.

Nutrition Facts (per serving)

436 Calories
30g Fat
10g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 436
% Daily Value *
Total Fat 30g 38%
Saturated Fat 12g 60%
Cholesterol 187mg 62%
Sodium 761mg 33%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 33g
Vitamin C 2mg 12%
Calcium 103mg 8%
Iron 3mg 16%
Potassium 448mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love