Instant Pot Swedish Meatballs

Ingredients

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• 1 pound ground beef
• 1 pound ground pork
• ½ cup Panko
• ⅓ cup whole milk
• 2 large egg yolks
• 1 medium shallot, diced
• 2 cloves garlic, minced
• ½ teaspoon dried thyme
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
• 1 tablespoon canola oil
• 2 tablespoons all-purpose flour
• 2 cups beef stock
• ½ cup sour cream
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh parsley leaves

On Hand

Instructions

• In a large bowl, combine ground beef, ground pork, Panko, milk, egg yolks, shallot, garlic, thyme, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 30-32 meatballs.
• Set a 6-qt Instant Pot® to the high saute setting. Heat canola oil; working in two batches, add meatballs and cook until all sides are browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside.
• Whisk in flour until lightly browned, about 1 minute. Stir in beef stock, scraping any browned bits from the bottom of the pot; season with salt and pepper, to taste.
• Return meatballs to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 8 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Set meatballs aside. Select 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 parsley, if desired.

Notes

Serve with mashed potatoes, peas, and lingonberry sauce