Instant Pot Swedish Meatballs (Paleo, Whole30, Low Carb)
This easy Swedish Meatballs recipe is unbelievably delicious, totally-family friendly, and really fast!
Servings 8 servings
- 1 lb ground pork
- 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 broth
- 1 tbsp dried dill
- 1/8 tsp nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
To Brown the Meatballs
- 3 tbsp ghee
- 2 tbsp avocado oil or olive oil
- 2 cups beef stock
- 1/2 cup coconut cream
- 2 tbsp arrowroot powder
- 1/2 tsp dried dill
- 1/2 tsp salt
- 1 tsp chopped fresh parsley
- 1 tsp fresh dill
- mashed potatoes or cauliflower optional
- zucchini noodles optional
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 beef stock. 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.
To make the gravy:
Slow Cooker recipe adaptation: Brown the meatballs in a skillet first, then transfer them to the slow cooker. Make the gravy in the skillet, scraping up the brown bits on the bottom. Pour the gravy over the meatballs and cook on low for 4 hours.
- 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!
Calories: 469kcal | Carbohydrates: 6g | Protein: 25g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 643mg | Potassium: 515mg | Fiber: 1g | Sugar: 1g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg