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Paleo and Whole30 Instant Pot Swedish Meatballs

Instant Pot Swedish Meatballs (Paleo, Whole30, Low Carb)

This easy Swedish Meatballs recipe is unbelievably delicious, totally-family friendly, and really fast!
Course Dinner, Main Course
Cuisine American, Swedish
Keyword Instant Pot, Meatballs
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 servings
Calories 469kcal


Swedish Meatballs

  • 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

Creamy Gravy

  • 2 cups beef stock
  • 1/2 cup coconut cream
  • 2 tbsp arrowroot powder
  • 1/2 tsp dried dill
  • 1/2 tsp salt

Serve with

  • 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.


  • Serve the meatballs with vegetables and drizzle with gravy. Sprinkle with fresh dill and parsley and enjoy!


To make the gravy:
  • 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!
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.


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