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Instant Pot Swedish Meatballs

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Instant Pot Swedish Meatballs prepared in the Instant Pot


  1. 500 gr ground beef
  2. 500 gr ground pork
  3. (Or choose 1 kg of ground red meat of choice)
  4. ½ cup Parmesan cheese
  5. 1/3 cup almond flour
  6. 1/3 cup whole milk
  7. 2 tbsp cream
  8. 2 large egg yolks
  9. 1 medium shallot, diced (not spring onion!)
  10. 3 cloves garlic, minced
  11. ½ tsp dried thyme
  12. 1 tbsp freshly chopped parsley
  13. ¼ tsp ground allspice
  14. ¼ tsp ground nutmeg
  15. Kosher salt and freshly ground black pepper, to taste
  16. 1 tbsp coconut oil
  17. 1 tbsp butter
  18. 2 tbsp coconut flour
  19. 2 cups beef stock
  20. ½ cup sour cream/or thick cream
  21. 2 tsp Worcestershire sauce
  22. 1 tsp Dijon mustard
  23. chopped fresh dill
  24. chopped fresh parsley leaves


  • In a large bowl, combine ground beef, ground pork, Parmesan, almond flour, milk, cream, egg yolks, shallot, garlic, thyme, parsley, allspice, and nutmeg; season with salt and pepper, to taste.
  • Using clean hands, (I use gloves) mix until well combined.
  • Use an ice cream scoop to measure out even-sized balls and set them out on a tray.
  • Refrigerate for 30 minutes.
  • Set Instant Pot to the high sauté setting.
  • Heat oil and work in batches, add the meatballs and cook until all sides are browned.
  • Transfer to a paper towel-lined plate; set aside.
  • Add butter, and whisk in flour until lightly browned, about 1 minute.
  • Stir in beef stock, scraping any browned bits from the bottom of the pot; add Worcestershire sauce and mustard, and season with salt and pepper, to taste.
  • Return the meatballs to the Instant Pot.
  • Select manual setting; adjust the pressure to high, and set a timer for 8 minutes.
  • When finished cooking, quick-release pressure.
  • Set meatballs aside.
  • Select a high sauté setting; simmer until the sauce has reduced and thickened, about 4-5 minutes.
  • Stir in sour cream; season with salt and pepper, to taste.
  • Serve immediately with meatballs, garnished with dill and remaining parsley.
  • Serve with Keto Bread and Salad

Still enjoying the novelty of my instant pot, last night I made Swedish meatballs. I made a keto version, which just means I swapped panko bread crumbs for parmesan cheese and almond flour, normal flour for coconut flour, and of course coconut oil for canola oil. In my opinion, it’s not only healthier but tastier too.

Prepared, tried and tested Melanie Kramar

Looking for more Instant Pot recipes, we have you covered, so please check them out as well

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