Instant Pot Turkey Swedish Meatballs
These Instant Pot Turkey Swedish Meatballs are pressure cooked in a super delicious stroganoff style sauce and then placed on top of a bed of noodles, or rice, or even spaghetti squash for a quick and oh so savory meal!
Yes, sorry, yet another meatball recipe. First came Italian, then Sweet and Sour, then Italian Stuffed, and now …
Instant Pot Turkey Swedish Meatballs
I did one of those 23&Me ancestry tests, and while I am a second generation Canadian, I was curious to see what my roots actually are! The family records I can get my hands on are not in English… so genetic testing it is! Hello 2018.
It would turn out I have Scandinavian roots! So, I had to use it as an excuse play with a Swedish Meatball recipe!
I love these so much. They have that stroganoff style feel, and are not too heavy feeling with Turkey as the base.
I typically avoid beef meatballs when cooked directly from raw in the Instant Pot as you don’t have the opportunity to drain the grease when you cook them this way – so I always default to turkey if I am not sauteing the meatballs first.
When instant pot cooking, remember the sauce needs to be thin enough to create the steam to get the pressure, so you don’t want to cook with thick sauces. But, ummm, we all want to eat them!
Solution – cook your meatballs in your delicious sauce under pressure, but then after the pressure cycle, add your thickener! Bam! Problem solved.
Best part of these is that you can pick a base of your choice. Rice and noodles are certainly go to options. If you are looking for a lower carb option, I am a fan of putting these on a bed of spaghetti squash!
Now that you are drooling, and hungry, here is the super easy Instant Pot Turkey Swedish Meatballs recipe!
Instant Pot Turkey Swedish Meatballs
Ingredients
- 12 Turkey Meatballs (frozen or fresh)
- 2 cups Beef Broth
- 1 tbsp Dijon Mustard
- 1 tsp Worcestershire
- 1/8 tsp allspice
- 1/8 tsp nutmeg
- 1/2 cup onion diced
- to taste salt & pepper
- 1/3 cup heavy cream
- 1 tbsp flour
- 2 tbsp water
Instructions
- To the liner of your Instant Pot, add the meatballs, broth, Dijon mustard, Worcestershire, allspice, nutmeg, onion, salt and pepper. Do not add the cream or flour in this step.
- Secure the lid on your instant pot, and set to sealing.
- Set to manual high pressure for 10 minutes. Add 2 minutes if using frozen meatballs.
- Quick release the pressure. Ensure the meatballs are cooked to 165F.
- Make the thickening slurry by mixing the flour and water together in a small bowl. Mix until no lumps remain. Then add the slurry to the pot.
- Let the sauce sit for 2-3 minutes to cool just a bit, then stir in the cream. If you want a thicker sauce, add another round of slurry.
- Serve on top of your side of choice. Rice, noodles, and spaghetti squash are my go to!
Nutrition
So, there you have it, another dinner on your table in under 20 minutes! Thanks Instant Pot!
If you cook this, I want to know what you think! Tag me (@mealplanaddict) over on Instagram, or come over the the Meal Plan Addict Facebook Community and post a photo!
I used Costco frozen meatballs and your gravy recipe, turned out fantastic! I did not have allspice and next time will go straight to a cornstarch slurry for the thickness we prefer. My family loved it. Thank you for this recipe!
Frozen meatballs are a great shortcut! Yes, make it as thick as you like!! Thanks for trying it!
Thanks Steph! It’s going to be my dinner tonight! And love the new foster puppy!!!
These meatballs made a great Monday night dinner. They were very lean but oh so tasty. Thank you!