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Instant Pot® Swedish Meatballs

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By Betty Crocker Kitchens
Updated Dec 9, 2019
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Pasta and meatballs, Swedish-style! It’s a luscious, creamy and hearty dish full of warming spices and brightened up with a side of lingonberry preserves and a garnish of chopped fresh dill. While we never tire of this comforting dish, this version is extra special. The Instant Pot®, as it turns out, is a magical pasta pot. Cooking the noodles under pressure doesn’t just turn them silken, it also permeates them with rich, saucy flavor—and that’s only half of what makes this recipe so special. Meatballs cooked in the Instant Pot® have a chance to brown, thanks to the SAUTE function, and they still turn out juicy and tender since they get finished under pressure. Once we discovered this pot’s knack for knocking out 5-star spaghetti and meatballs, we’ve been working through all our favorite versions of this classic combo, which is why we’re so excited about this recipe. We hope you enjoy it as much as we do!

Instant Pot® Swedish Meatballs

  • Prep Time 25 min
  • Total 50 min
  • Servings 6
  • Ingredients 16
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Ingredients

  • 1 lb ground beef (at least 80% lean)
  • 1/2 cup Progresso™ plain panko crispy bread crumbs
  • 1/2 cup finely chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 cup milk
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 bag (12 oz) uncooked wide egg noodles
  • 1/2 cup heavy whipping cream
  • 4 oz (from 8-oz package) cream cheese, softened and cubed
  • 2 tablespoons chopped fresh dill weed
  • Lingonberry preserves, if desired
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    In large bowl, mix beef, bread crumbs, onion, 3/4 teaspoon of the salt, 1/4 teaspoon of the pepper, the nutmeg, allspice, milk and egg. Shape mixture into 20 (1 1/2-inch) meatballs.
  • Step 
    2
    On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert until very hot. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using slotted spoon or tongs, transfer meatballs to plate.
  • Step 
    3
    Stir broth, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in egg noodles.
  • Step 
    4
    Place meatballs evenly over egg noodle mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
  • Step 
    5
    Gently stir whipping cream and cream cheese into mixture 1 to 2 minutes or until cheese is melted and egg noodles are completely separated. Noodles will appear to be stuck together but will separate while stirring. Let stand 10 minutes. Garnish with dill; serve with preserves.

Nutrition

420 Calories
27g Total Fat
20g Protein
25g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
420
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
13g
63%
Trans Fat
1g
Cholesterol
135mg
45%
Sodium
1040mg
43%
Potassium
260mg
7%
Total Carbohydrate
25g
8%
Dietary Fiber
1g
4%
Sugars
3g
Protein
20g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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