This easy Instant Pot Swedish meatballs recipe comes together in under 20 minutes using homemade or frozen meatballs. It’s keto-friendly, rich, and can also be made in a Ninja Foodi, Mealthy, or Crockpot Express.
I’ve been making this Swedish meatballs recipe for years and my family loves it. It tastes like my grandmother’s version and is one of our favorite Instant Pot recipes. The creamy sauce is delicious on its own or spooned over egg noodles.
I love comfort food year-round, but when it’s hot outside I don’t want to heat the oven. That’s when a pressure cooker is a lifesaver.
Ninja Foodi Swedish Meatballs
Different multicookers work similarly, so you can follow these directions in a Ninja Foodi, Mealthy, or Crockpot Express. Use the pressure cook setting and the removable lid if yours is configured that way. The cooking times in the recipe card below are interchangeable among these appliances.
You can use frozen meatballs for convenience, but a simple homemade meatball is full of flavor and very easy to prepare. If you prefer, use your favorite meatloaf mix and shape it into smaller balls instead of one loaf. Meat with a bit more fat—about 80/20—or a mix of sausage and beef helps the meatballs stay together during pressure cooking.
What is a Swedish meatball?
Traditional Swedish meatballs include onion, ground beef and pork, breadcrumbs, egg yolk, allspice, nutmeg, salt, and pepper. The classic sauce is made with butter, flour, beef broth, sour cream, salt, and pepper for a rich, tangy finish.
It’s an old-fashioned comfort dish I grew up with—one of those recipes that brings back family memories. Once I had kids, I worked to recreate my grandmother’s version so I could pass it on.
Swedish Meatballs without Frozen Meatballs
Making meatballs from scratch is not difficult and yields better flavor. I prefer wide egg noodles—they hold up well and soak up the sauce. For fresh meatballs, use 80/20 ground beef, or mix half sausage and half beef for extra flavor. If you want lower fat, substitute turkey for some of the beef, but keep some fattier meat so they don’t fall apart.
Swedish Meatballs with Frozen Meatballs
If you use frozen meatballs, skip the initial browning step. The rest of the method remains the same. Try both fresh and frozen to see which you prefer. For texture and flavor, add Italian breadcrumbs—or swap in fried onion strings for a keto option—and consider a packet of dry French onion soup mix for an easy flavor boost.
What is the sauce for Swedish meatballs made from?
The sauce combines butter, heavy cream, beef broth or stock, diced onion, sour cream (or a dairy-free substitute), Worcestershire sauce, Dijon mustard, and a little cornstarch to thicken. Whisk thoroughly so the sauce is smooth and lump-free.
How long to cook Swedish meatballs in the Instant Pot
To cook frozen meatballs in the Instant Pot: add 1.5 cups of water to the inner pot, place a steamer or trivet inside, and arrange the frozen meatballs in the basket. Seal the lid and set to high pressure for about 3–5 minutes depending on size, then quick release. If meatballs aren’t fully cooked, they’ll finish in the sauce during the second pressure cycle.
For precooked frozen meatballs you can skip the first steaming step after they’re defrosted—drain the pot, whisk the sauce ingredients, boil egg noodles to al dente on the stove, then return the meatballs to the sauce so everything is coated.
You can add diced onions directly to the pot without sautéing first; they’ll soften during cooking. Alternatively, make this into a baked casserole by combining the meatballs and sauce with noodles and baking briefly.
Instant Pot Swedish Meatballs Recipe
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Print Recipe
Equipment
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1 pressure cooker
Ingredients
- 1 lb ground beef
- 1 pkg French onion soup mix
- 1 large egg
- 1/2 cup bread crumbs substitute French’s fried onions for keto
- 2 tbsp Worcestershire sauce
- 1 tbsp olive oil
- 8 tbsp butter melted
- 1 can beef broth 14.5 oz.
- 1 cup heavy cream
- 1/2-1 small onion diced
- 1/2 cup sour cream
- 3 tbsp cornstarch varies according to desired thickness
- 1 tbsp Dijon mustard
Instructions
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Mix ground beef, French onion soup mix, 1 tbsp Worcestershire sauce, bread crumbs, and 1 egg. Form into medium meatballs. (Skip this step if using frozen meatballs.)
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Spray the inside of the Instant Pot with nonstick spray, add a bit of olive oil, and set to sauté on low.
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Add meatballs and diced onion and brown the outsides (skip if using frozen). Turn the pot off, remove meatballs, and add half the can of beef broth to deglaze the pot.
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Whisk together the remaining ingredients in a bowl until smooth and lump-free.
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Pour the cream mixture into the pot and return the meatballs. Close the lid and seal the steam valve.
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Cook on high pressure for 3 minutes for homemade or defrosted meatballs. For frozen meatballs, cook 5 minutes (adjust for larger sizes).
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When the timer finishes, perform a quick release. Check meatballs for doneness and remove them to a plate.
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Set the Instant Pot to sauté on low. Whisk in remaining cornstarch to the liquid and allow the sauce to bubble and thicken, adding more cornstarch if needed.
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Return the meatballs to the sauce to heat through, then serve.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
If you want a side, egg noodles or white rice are great choices. Boil noodles to slightly al dente on the stovetop, then fold them into the sauce so they absorb the flavor. Mashed potatoes or rice also pair nicely.
What do you serve with Swedish meatballs?
Traditionally, Swedish meatballs are served with potatoes and lingonberry jam. They also work well with white or brown rice, noodles, or mashed cauliflower for a low-carb option. For vegetables, steamed mixed vegetables or roasted potatoes complement the dish.
For many, Swedish meatballs are more than a recipe—they’re a family tradition that carries memories. They make a comforting, hearty meal and are easy to adapt for quick, modern cooking techniques like pressure cooking.
