Instant Pot Swedish Meatballs

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

This updated take on an old-fashioned classic is prepared in the Instant Pot for quick and easy cooking.

Recipe tags: beef base, moderate difficulty, lunch, beef, deepfry

½ lb	lean ground beef
½ lb	lean ground pork
¼ cup	bread crumbs
2 tbsp	2% milk
1	egg
2 tbsp	Better Than Bouillon^® Roasted Beef Base
1 tbsp	Dijon mustard
¼ tsp	each tsp ground allspice and nutmeg
2 tbsp	butter
2 tbsp	all-purpose flour
1 cup	heavy cream
2 tbsp	Worcestershire sauce
2 tbsp	finely chopped fresh parsley
2 tbsp	lemon juice

1

Combine ground beef, pork, bread crumbs, milk, egg, 1 tbsp Roasted Beef Base, mustard, allspice and nutmeg. Roll into 1-inch meatballs.
2

Set Instant Pot cooker to SAUTE setting over MEDIUM heat. Sear meatballs, in batches, for about 5 minutes or until golden brown all over. Remove from Instant Pot; set aside.
3

Melt butter in Instant Pot. Stir in flour; cook for 1 to 2 minutes or until smooth. Slowly whisk in 2 cups water, cream, Worcestershire sauce and remaining Roasted Beef Base; bring to simmer. Drop meatballs into sauce.
4

Place lid on Instant Pot; lock and seal in position. Set to PRESSURE COOK on HIGH heat for 7 minutes. Turn off heat; manually release pressure according to manufacturer’s instructions.
5

Carefully remove lid. Sprinkle with parsley and lemon juice.

Serve meatballs over noodles, rice or mashed potatoes. Serve with a dollop of lingonberry or cranberry sauce if desired.

Recipes