Best Big Ole Bills Instapot Swedish Meatballs Recipes
INSTANT POT SWEDISH MEATBALLS
This speedier version of Swedish meatballs is streamlined and made in an Instant Pot®, but loses nothing that we love about the classic recipe. Gone is the step of chilling and resting the subtly spiced meatballs; we brown them as soon as they're formed. We also bypass the tedious process of making a roux and whisking in broth to form the rich, creamy gravy. Instead, we simply pour the broth over the meatballs, dot it with pieces of beurre manie and let the Instant Pot® do the work. After the steam is released, all that's left to do is stir in some heavy cream.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the gravy: Knead together the butter and flour in a medium bowl until there are no streaks of unmixed flour and the mixture resembles a very soft, paste-like sugar cookie dough. Set aside the beurre manie until ready to use. In a large bowl or a 2-cup measuring cup, whisk together the broth, Worcestershire, 1 teaspoon salt and a few grinds of pepper and set aside.
- For the meatballs: Place the beef, pork, breadcrumbs, onions, garlic, eggs, Worcestershire, allspice, white pepper and 2 teaspoons salt in a large bowl. Mix with your hands until combined. Scoop a heaping tablespoon (1 ounce) of the mixture, form into a meatball and place on a baking sheet. Repeat with the remaining mixture; you should end up with about 35 meatballs.
- Set the Instant Pot® to saute on high (see Cook's Note). When the pot registers hot, add 2 tablespoons vegetable oil. Working in three batches, add the meatballs and cook in a single layer, undisturbed, until golden brown on the bottom, about 3 minutes. Gently stir and move around the meatballs to turn them on another side. Cook, undisturbed, until golden brown on the second side, about 3 minutes more. Transfer the meatballs to a plate and repeat with the rest of the meatballs. (You may need to add more oil for each batch.)
- When there's 1 minute left in browning the last batch of meatballs, turn off the saute mode. Add the other two batches of browned meatballs to the pot and the reserved broth mixture. Tear off dime-size pieces of the beurre manie and distribute them evenly over the meatballs.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high for 4 minutes. After the pressure cycle is complete, set the timer for 7 minutes to natural release. Follow the manufacturer's guide for quick release and wait until it is complete. Be careful of any remaining steam when unlocking and removing the lid.
- Stir in the heavy cream and make sure all the beurre manie pieces are dissolved into the gravy. Set the pot to saute on high and let boil for 1 minute. Top with the parsley and serve with mashed potatoes or egg noodles.
BIG OLE BILL'S INSTAPOT SWEDISH MEATBALLS
This is a quick and tasty way to make Swedish Meatballs
Provided by Bill Heleine @Bigolebill
Categories Beef
Number Of Ingredients 22
Steps:
- In a mixing bowl add ground beef. ground pork, bread crumbs, milk (pour over the crumbs), onion, salt, pepper, allspice, nutmeg, garlic powder, beaten egg, and 2 Tbsp of the parsley. Mix together well to combine the ingredients.
- Form roughly 30 meatballs from the mixture and place them on parchment paper.
- Turn on the Instapot to the Sauté setting, add the olive oil and 2 Tbsp of the butter and cook until butter is melted.
- Add half of the meatballs and brown lightly on the outside. Do not cook them completely. Remove to a plate and brown the remaining meatballs.
- Add the beef broth and stir, scraping the bottom of the pot to get up any of the browned bits.
- Add the remaining 4 Tbsp of butter, dijon mustard, Worcestershire sauce, and 1 cup of the heavy cream (set the remaining 1 cup aside). Stir well. Cancel the Sauté setting.
- Add the meatballs back into the pot (or add frozen meatballs, if you are using those instead). Close the lid and set the steam release knob to the Sealing position.
- Put the pressure cooker function on high and cook the meatballs for four minutes. When the cook time is finished, let the pot sit undisturbed for six minutes (six-minute natural release).
- While the meatballs are cooking, mix the flour with the remaining 1 cup of heavy cream. Whisk it well so there are no lumps and it is smooth. Set aside.
- Do a controlled Quick Release of the pressure (*A controlled quick release means you release the steam in short bursts, then longer bursts, until you can be sure none of the sauce spews out of the vent with the steam from the intense pressure. Then fully open the vent and let it go).
- Remove the meatballs to a plate and cover. Turn on the Sauté setting and bring to a simmer. Whisk in the flour/cream mixture, stirring frequently, until thickened. If the sauce is too thin, just add a little corn starch. Cancel the Sauté setting.
- Taste the sauce and adjust the salt & pepper, if needed. You can either add the meatballs back in to the sauce or serve them on a plate and pour the sauce over them. Garnish with remaining parsley.
- Serve over Noodles, Rice or Mashed Potatoes, whatever you prefer.
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