Get the most flavorful, savory, saucy dinner on the table in well under 30 minutes!
I love Swedish meatballs, so it’s no wonder I’ve talked about a few different ways to make this dish here. And, as much as I love the smell of them cooking all day in a Crock-Pot, there’s nothing like Instant-Pot Swedish meatballs to get a savory, creamy meal on the table in under 30 minutes. And, unlike other recipes where the noodles are cooked separately, everything cooks together in the Instant Pot.
Yes, that’s right! It’s mind-boggling to me how simple this recipe is. You don’t even have to make your own meatballs. Any frozen ones you like will do fine—no thawing necessary. All you have to do is place the meatballs in the Instant Pot and add the broth, Worcestershire sauce, allspice, minced garlic, dried parsley, salt, and black pepper. Stir it around a little and then cover the mixture with the uncooked egg noodles. Gently press them down, but don’t stir them into the liquid. The noodles will naturally absorb the liquid and all those aromatic flavors as they cook.
With only 13 minutes of cooking and pressure time, this dish comes together quickly and easily. Adding the heavy cream mixed with cornstarch thickens that ultra-savory, creamy, velvety sauce. Your delicious Swedish meatballs are ready to serve in no time, making a tasty, filling meal for your family. Besides, what’s not to love about tender meatballs smothered in creamy gravy?
This dish can be made gluten-free by using GF versions of Worcestershire sauce and noodles. Check your meatballs and broth to ensure they don’t have added gluten. You can make a dairy-free version using plant-based heavy cream.
Swedish vs. Norwegian vs. Danish Meatballs
I remember visiting Scandinavia a few years ago with my daughter. We made stops in Copenhagen, Denmark, Stockholm, Sweden, and Oslo, Norway. In each city, we enjoyed a variety of delicious meatballs. Although it’s easy to think of all meatballs in brown gravy as being Swedish meatballs, that’s not the case. These Instant Pot Swedish meatballs are significantly different from other ones.
For example, Norwegian meatballs are often made from scratch with breadcrumbs, eggs, and milk mixed into the meat and may contain ginger and nutmeg or Worcestershire sauce. They are larger in shape, and the gravy features butter and flour along with beef stock, giving it a more golden color. Heavy cream may also be used in some versions. Danish meatballs are slightly more similar to Norwegian than Swedish varieties, and the meat mixture often gets a flavor boost from dried sage. The meat is shaped more like a fat patty than a ball. After cooking in a pan, the drippings are used to make the gravy, which is served alongside the meatballs.
How do I store leftovers?
Allow leftover Instant-Pot Swedish meatballs to cool to room temperature, but don’t let them sit out longer than 2 hours. Refrigerate the meatballs and noodles in an airtight container for up to 3 days. Reheat leftovers on the stove over medium-low heat, stirring frequently. Since the entire dish is made together, I don’t recommend freezing it, as the noodles and sauce may change consistency.
Serving suggestions
Serve Instant-Pot Swedish meatballs with Cucumber-Tomato Salad or some Quick And Easy Pickled Cucumbers. Vegetable side dishes can include Roasted Green Beans or Delicious Boiled Carrots. This Olive Bread Recipe pairs well with the meatballs and noodles. I recommend toasting it and serving it with some butter sprinkled with sea salt. If you like this recipe, you might also want to try our Crock-Pot Swedish Meatballs and Turkey Swedish Meatballs. Oh, and if you can find some, pick up some lingonberry jam to go with the meatballs for a more authentic flavor.
Instant-Pot Swedish Meatballs
Ingredients
- 1 pound beef meatballs frozen or thawed
- 2 1/2 cups low-sodium beef broth
- 2 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon allspice
- 1 garlic clove minced
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups extra wide egg noodles uncooked
- 1/2 cup heavy cream
- 1 tablespoon cornstarch
- Fresh parsley chopped (for garnish)
Instructions
- Place the meatballs in the Instant Pot. Pour in the beef broth, then add Worcestershire sauce, allspice, garlic, dried parsley, salt, and black pepper. Stir gently to mix the flavors.
- Spread the egg noodles over the meatballs. Press them down lightly without stirring, so they absorb the flavors during cooking.
- Secure the lid and set the valve to sealing. Select the 'Pressure Cook' mode on high and set the timer for 3 minutes. Allow extra time for the pot to come to pressure (about 10 minutes).
- Once cooking is complete, do a quick release of the pressure. In a small bowl, whisk the heavy cream with the cornstarch. Set the pot to 'Sauté' mode and stir the cream mixture into the dish, letting it cook until the sauce thickens.
- Give the dish a final stir, adjust salt and pepper to taste, and serve hot, garnished with parsley.
- For a heartier meal, serve these meatballs and noodles with a side of steamed vegetables or a fresh salad.
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