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
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
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Step1In 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.
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Step2On 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.
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Step3Stir 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.
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Step4Place 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.
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Step5Gently 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.
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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 1/2Tips from the Betty Crocker Kitchens
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