These tender turkey meat instant pot Swedish meatballs are delicious and creamy. The entire family will savor these flavorful meatballs for a classic weeknight dinner!
The kids love this instant pot Swedish meatballs recipe as much as I do. It’s something they can help with cooking, especially the fun part, using the cookie scoop to make the tender turkey meatballs.
WHY ARE SWEDISH MEATBALLS POPULAR?
Italian meatballs called polpette are chunky almost tennis-ball-sized meatballs cooked in a tangy tomato sauce. As opposed to this, the Swedish meatballs known as kottbullar are delicate golf-ball-sized meatballs cooked in a roux-based creamy white sauce. While Italian meatballs signify comfort and home cooking, Swedish meatballs in their creamy white sauce ooze a sort of delicacy and lushness that also make them popular fancy dining food.
INGREDIENTS FOR THE MEATBALLS IN INSTANT POT RECIPE
What ingredients do you need to make this family-friendly meatballs in instant pot recipe at home? Just some ground turkey and pantry staples will have you eating these creamy instant pot meatballs in no time at all!
- Natures Seasoning
- Mined Garlic
- Worcestershire sauce
- Ground Turkey
- Olive Oil
- Diced White Onions
- Chopped Fresh Dill
- Beef Stock
- Corn Starch
- Cold Water
HOW TO MAKE INSTANT POT MEATBALLS
Making these tender turkey instant pot Swedish meatballs is as easy as lemon pie. Just make the meatballs, cook them, make the gravy, cook the noodles, and serve!
STEP ONE: MIX GROUND MEAT WITH SPICES
Mix all the ingredients for the meatballs together, and make small balls. Use a cookie scoop to measure out the meatballs if you want them to be exactly the same size.
STEP TWO: COOK MEATBALLS
Place a trivet inside the instant pot and put a layer of aluminium foil on it. Place the meatballs on the foil and cover with another layer of foil. Repeat till you have all the meatballs in the instant pot.
Cook the meatballs on high pressure for seven minutes. Remove the meatballs from the instant pot and transfer to a cookie sheet or plate. Place them in the fridge for an hour or longer so that they solidify.
STEP THREE: MAKE THE SAUCE
Switch the instant pot to the sauté mode. Once ready, sauté the diced onions in olive oil for 3 to 4 minutes. Then add the dill and cook for another minute before adding the beef stock.
In another bowl, mix the cornstarch and water together. Add this mixture to the instant pot followed by salt, pepper, and the half-and-half. Cook for three more minutes on the sauté mode allowing the mixture to thicken into a rich beef gravy.
STEP FOUR: ADD EGG NOODLES
Add the egg noodles to the beef gravy and close the instant pot lid. Allow it to cook for 5 to 7 minutes before adding the meatballs. Serve in a bowl and if you like, top with parsley!
OPTIONAL SERVING SUGGESTIONS AND TIPS
- If you’re not a fan of egg noodles, you can also serve the meatballs with creamy mashed potato, boiled potatoes or boiled rice.
- We’ve used ground turkey because it’s a lean meat and not too heavy on the stomach, but you can use any meat combination that you prefer.
- For a tangier taste, substitute half-and-half with sour cream.
- You can use gluten-free almond flour instead of breadcrumbs.
- Serve with a side of green beans or a salad.
- These instant pot meatballs are a perfect appetizer for parties. Serve them with toothpicks to pick them up!
- If you’re vegan, try this tangy vegan meatballs recipe instead!
FAQs ABOUT INSTANT POT SWEDISH MEATBALLS
This recipe tastes even better than the IKEA recipe!
Yes, you can use chicken, beef, or pork, or any combination of these that you prefer. Please adjust the time in the instant pot accordingly.
A roux-based sauce is made by cooking together equal parts of fat and flour. In this meatballs in instant pot recipe, the cornstarch plays the part of the flour while the half-and-half plays the part of the fat.
We use half and half instead of full cream because it’s lighter, and you don’t end up feeling too full after dinner. Plus, half and half contains between 10 to 18% fat while heavy cream contains double that amount. So half an half is a slightly healthier choice.
Yes, if making large batches, you can put the meatballs in an airtight container and store in the freezer for months. But do this before adding it to the sauce.
If the sauce has already been added to the meatballs, store it in the refrigerator and consume it within 4 to 5 days.
INSTANT POT SWEDISH MEATBALLS RECIPE
You can print off the complete ingredients and instructions for this Instant Pot Swedish Meatballs Recipe via the recipe card below.
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Instant Pot Swedish Meatballs
- Instant Pot and trivet
- Aluminum foil
- 1 tsp salt
- 1 tbsp pepper
- 1 tbsp parsley
- 1 tsp Natures Seasoning
- 1 tbs garlic minced
- 1 cup breadcrumbs
- 1 egg
- 1 tbsp worcestershire sauce
- 1 lb. ground turkey
- 2 Tbsp olive oil
- 1 large white onion diced
- 2 Tbsp fresh dill chopped
- 2 cups beef stock
- 1 cup half-and-half
- 2 Tbsp cornstarch
- 1 Tbsp cold water
- salt and pepper to taste
- 1 Tbsp fresh parsley chopped
- Mixed together all of the ingredients for your meatballs. Use a cookie scoop for exact measurements if you want each meatball to be the same.
- Place aluminum foil on your instant pot trivet as the turkey meat is a bit thinner than regular beef.
- Add 1 cup of water to the bottom of your instant pot. Place your trivet inside and place each meatball on your trivet. You can stack the meatballs on top of each other, or if you have a tall trivet, repeat the same step on that trivet.
- Close your instant pot and close the ceiling valve. Set your instant pot to high-pressure for seven minutes. Once the time is completed, do a manual release of the pressure. Remove your Trivet from the instant pot, and transfer to a plate or cookie sheet. Place in the fridge for at least one hour to solidify.
- Press cancel on your instant pot followed by sauté mode.
- Once your instant pot becomes hot, add your olive oil. Add in your diced onions and sauté them for about 3 to 4 minutes to soften your onions.
- Add your fresh dill and cook your dill and onions together for about one minute more.
- Add to your instant pot your beef stock. Stir.
- In a separate bowl mix together your cornstarch and water. Once that is fully mixed, add that to your instant pot.
- Add in your half-and-half and a pinch of salt and pepper. Cook for another three minutes on sauté mode to allow everything to thicken.
- Add in 8 ounces of egg noodles. Stir into the sauce. Place the lid back on your instant pot for about 5 to 7 minutes. Once your noodles are done cooking, add in your meatballs, and mix well.
- Serve in a bowl or a spoon, and top with parsley! Enjoy!