Swedish Meatballs with Flour

Serves 5 in about 1 hour. A pressure cooker recipe built around ground beef* and heavy cream.

Ingredients

• 1 lb ground beef* (85%-90% lean)
• ½ lb ground pork
• ½ cup panko bread crumbs
• ½ cup milk
• 1 small sweet onion, grated on a cheese grater
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 1 teaspoon garlic powder
• 1 egg, beaten
• ¼ cup fresh parsley, finely chopped, divided
• 2 tablespoons olive oil
• 6 tablespoons butter, divided
• 2 10-ounce cans beef consommé (or good beef broth, 2½ cups)
• 1 teaspoon dijon mustard
• 1 teaspoon worcestershire sauce
• 2 cups heavy cream, divided
• ¼ cup flour
• Salt & pepper to taste

Method

1. In a mixing bowl add ground beef. ground pork, panko, milk (pour over the crumbs), onion, salt, pepper, allspice, nutmeg, garlic powder, beaten egg, and 2 Tbsp of the parsley. Stir together well to combine the ingredients.
2. Form 30 meatballs and set them on parchment paper.
3. Turn on the pot's Sauté setting, and when it is hot, add the olive oil and 2 Tbsp of the butter.
4. Tip in 15 of the meatballs and brown lightly on outside. Do not cook completely. Lift out to a plate and repeat with the remaining meatballs.
5. Stir in the beef consommé (or broth) and stir, scraping the bottom of the pot to get up any of the browned bits (deglaze).
6. Stir in the remaining 4 Tbsp of butter, dijon, Worcestershire, and 1 cup of the heavy cream (reserve the remaining 1 cup). Mix well.
7. Cancel the Sauté setting.
8. Tip in the meatballs back into the pot (or add the frozen meatballs, if using). Close the lid and set the steam release knob to the Sealing position.
9. Press the Pressure Cook/Manual button or dial (High pressure), and then the +/- button or dial to select 4 minutes. When the cook time is finished, let the pot sit undisturbed for 6 minutes (6 instant natural release).
10. While the meatballs are cooking, mix the flour with the remaining 1 cup of heavy cream. Beat it well so there are no lumps. keep it nearby.
11. 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).When the pin in the lid drops down, you can open it.
12. Lift out the meatballs to a plate and cover. Turn on the Sauté setting (Med - Normal temp) and bring to a simmer. Beat in the flour/cream mixture, while stirring often, until thickened. Cancel the Sauté setting.
13. Taste the sauce and adjust salt & pepper, if needed. You can either add the meatballs back in, or serve and pour the sauce over them. Garnish with remaining parsley.
14. Pressure cooker Swedish Meatballs go great over noodles, rice, or mashed potatoes.

More instant pot ideas are in the instant pot collection.