Skip the trip to Ikea! These homemade Ikea Swedish meatballs are seriously, the most delicious and super easy Instant Pot Swedish Meatballs recipe ever, served with a perfectly rich and creamy gravy! Best of all, they’re low carb, gluten free friendly, and Whole30 compatible.
Why it Works
These homemade Swedish Meatballs are little balls of bliss, absolutely delicious, and always a crowd pleaser. They’re great for busy weeknights, get togethers, and entertaining friends.
And they’re incredibly easy to to make! When you cook meatballs in the Instant Pot, you don’t need to dirty a bunch of pans and dishes, and you don’t need to babysit the meatballs like you would on the stovetop or in the oven.
Best of all, this recipe is adapted to meet low carb, Paleo, and Whole30 ways of eating.
They’re made with clean, whole ingredients, and absolutely no dairy, grains, or junk. So you can feel good about serving them up!
Serve with mashed potatoes or any of your favorite sides!
- Ground Beef
- Ground Pork
- Beef Broth or Vegetable Broth
- Almond Flour
- Seasonings: Salt, pepper, nutmeg, and dill
- Oil & ghee
- For the sauce: Coconut cream, arrowroot powder.
👉 What is arrowroot powder? Arrowroot powder is a Paleo and Whole30 compliant ingredient that works to thickens soups, stews, and gravies! If you aren’t following Whole30, feel free to omit or substitute any other thickening agent.
Step by Step Instructions
There’s very little prep work involved in prepping this recipe, only chopping the onion and the garlic. Once that’s done, just mix it up, form into balls, and you’re just minutes away from dinner!
Step 1: Prep the ingredients. Add the meatballs ingredients to a large bowl.
Step 2: Make the meatball mixture. Mix the ingredients together well, but be careful not to over-mix it.
Step 3: Make the meatballs. Form the meat mixture into meatballs. I don’t make the meatballs quite that small, but I don’t make them big either. About two tablespoons of the mixture makes a meatball that’s sized just about perfect for two bites.
Step 4: Brown the meatballs. With your Instant Pot set to Saute mode, brown the meatballs on all sides, working in batches to prevent overcrowding. It takes about 2 minutes per side.
Step 5: Cook the meatballs. Return all the meatballs to the Instant Pot, then cover and set to high pressure for 6 minutes. Use a quick release (turn the venting knob to allow the steam to release), and set the meatballs aside. It’s gravy time!
Step 6: Make the gravy. You can whisk in the arrowroot powder, coconut cream, and seasonings while the Instant Pot is set to Saute mode. Alternately, make a slurry by whisking together the arrowroot powder and about 1/4 cup of the cooking liquid from the Instant Pot. Whisk the slurry into the remaining liquid in the Instant Pot, and simmer for a few minutes, stirring often, until it’s thickened.
Step 7: Assemble & Serve. Once the gravy is done, pour it over the meatballs and get ready to dig in! Sprinkle with fresh parsley, salt and pepper, and enjoy!
Slow Cooker Instructions
Brown the meatballs in a skillet first, then transfer them to the slow cooker. Make the gravy in the same skillet, scraping up the brown bits on the bottom. Pour the gravy over the meatballs and cook on low for 4 hours.
Expert Tips & FAQ
Yes, please do! Wait until they’re cool, then freeze them in an airtight or sealed container. They’ll store in the freezer for up to 4 months, per USDA.
Yes, definitely! You can make the entire meal in advance, then just warm before you’re ready to eat them OR you can form the meatballs in advance, then cook them just before you’re ready to eat.
Transfer the meatballs to an airtight container or bag. Store in the refrigerator for 3-4 days, per USDA.
More Delicious Weeknight Recipes
- Classic Instant Pot Pot Roast
- Irish Lamb Stew
- Pesto Chicken and Spaghetti Squash Bake
- Buffalo Ranch Chicken & Cauliflower Casserole
- Instant Pot Corned Beef
- Orange Chicken Meatballs
Making this recipe? I’d love to hear about your experience!
Leave a star rating below or tag me on Instagram @cookathomemom.
Instant Pot Swedish Meatballs (Paleo, Whole30, Low Carb)
- 1 lb ground pork (I usually use 85%)
- 1 lb ground beef
- 2 eggs lightly beaten
- 1/2 cup onion finely diced (about 1/2 onion)
- 2 cloves garlic
- 2/3 cup almond flour
- 1/4 cup beef stock or vegetable broth
- 1 Tablespoon dried dill
- 1/8 teaspoon nutmeg
- 1 teaspoons salt
- 1/2 teaspoons black pepper
To Brown the Meatballs
- 3 Tablespoon ghee
- 2 Tablespoon avocado oil or olive oil
- 2 cups beef broth or vegetable broth
- 1/2 cup coconut cream
- 2 Tablespoon arrowroot powder
- 1/2 teaspoons dried dill
- 1/2 teaspoons salt
Make the Swedish Meatballs
- Finely dice the onion and the garlic. Lightly beat the eggs.
- Add all ingredients to a large bowl and gently mix together (be careful not to overmix it, so once it's combined well, stop.)
- Use your hands to form the meat mixture into balls, using about two tablespoons of the mixture per meatball.
Cook the Meatballs
- Set your Instant Pot to sautee mode. Once warm, heat the oil and ghee until it's shimmering.
- In batches, brown the meatballs on all sides, for about 2 minutes per side. Remove and set aside, then brown the next batch. Repeat until all the meatballs are browned.
- Return the meatballs to the Instant Pot and pour in the 2 cups of beef stock (this will become the gravy base). Cover and set to High Pressure for 6 minutes.
- Use a Quick Release (QR) by turning the valve to allow the steam to quickly release.
- Using a slotted spoon, remove the meatballs and set them aside. Cover them to keep them warm.*Do not drain the liquid! This is the super flavorful liquid we'll use for the gravy!
Make the Gravy
- Set the Instant Pot to Saute mode. Whisk the coconut cream, seasonings and arrowroot powder into the liquid in the pot (or make a slurry with the arrowroot and then stir that in).
- Simmer for about 4-5 minutes, stirring, until thickened.
- Serve the meatballs with vegetables and drizzle with gravy. Sprinkle with fresh dill and parsley and enjoy!
- You can whisk in the arrowroot powder, coconut cream, and seasonings while the Instant Pot is set to Saute mode.
- ~OR~ make a slurry using Arrowroot Powder and a little of the cooking liquid from the Instant Pot (This helps prevent clumping). Then just whisk it in and give it a little time to simmer to work its magic!