BIG OLE BILL'S INSTAPOT SWEDISH MEATBALLS

Big Ole Bill's Instapot Swedish Meatballs image

This is a quick and tasty way to make Swedish Meatballs

Provided by Bill Heleine @Bigolebill

Categories Beef

Number Of Ingredients 22

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Ingredients

MEATBALL MIXTURE
1 pound(s) ground beef
1/2 pound(s) ground pork
1 egg beaten
1 small onion, grated with a cheese grater
1 teaspoon(s) granulated garlic
1/2 cup(s) bread crumbs
1\4 cup(s) milk
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
1\4 teaspoon(s) nutmeg
1\4 teaspoon(s) allspice
1\4 cup(s) fresh parsley chopped and separated
SAUCE
2 cup(s) heavy cream divided
2 tablespoon(s) olive oil
6 tablespoon(s) butter divided
1 teaspoon(s) dijon mustard
2 1/2 cup(s) good beef broth
1 teaspoon(s) worcestershire sauce
1\4 cup(s) flour
salt and pepper to taste

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.