Pressure Cooker Swedish Meatballs with Mashed Potatoes
- ¾ pound ground beef
- ¾ pound ground pork
- 1 large egg, beaten
- ½ yellow onion, minced
- ¼ cup plain bread crumbs
- 1 tablespoon water
- salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter, divided
- 2 cups beef stock
- 3 tablespoons all-purpose flour
- ½ teaspoon red wine vinegar
- 1¾ cup half-and-half, divided
- 4 Yukon Gold potatoes, quartered
- ¼ cup sour cream
- ¼ cup fresh chopped parsley, or to taste
For best results, we recommend using:
- Mix ground beef, ground pork egg, onion, bread crumbs, water, salt, and pepper together in a large mixing bowl; shape into 1-inch meatballs.
- Heat 2 tablespoons butter in pressure cooker set to Sauté on Normal.
- Working in batches, cook meatballs in hot butter until browned; remove browned meatballs to a plate.
- Pour beef stock in the pot to deglaze, scraping browned bits of food from the pan with a flat-edged utensil.
- Stir flour and vinegar with the liquid in the pot until smooth; bring to a boil, stirring often. Stir ¾ cup half-and-half into the liquid..
- Press Cancel on the pressure cooker.
- Arrange meatballs into the gravy. Place trivet onto meatballs. Arrange potatoes onto trivet.
- Lock pressure cooker lid in place. Set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 8 minutes on High pressure.
- Set steam vent to Venting to quick-release pressure.
- Transfer potatoes to a mixing bowl. Mash remaining 1 cup half-and-half, 2 tablespoons butter, and sour cream into the potatoes with a potato masher until smooth; season with salt and pepper.
- Divide mashed potatoes onto plates; top with meatballs and gravy. Garnish dishes with parsley to serve.
Traditionally, the gravy is left off the meatballs when presented in a smorgasbord. For a slightly more authentic texture to your köttbullar, soak the breadcrumbs in milk before mixing. Fry a single meatball to taste test before committing to your batch. You can always adjust before you fry, but never after!
What others are saying
Erin Hudson says:
Another one of my childhood favorites. This dish was easy to make thanks to my multipot. I used cauliflower mash instead of potatoes but I was still able to cook everything at one time.
Blakely James says:
`This was really good but did not like the potatoes. Not sure if they were extra starchy or what, but next time I will use russet potatoes.
Jazzy Brewer says:
I soaked the bread crumbs in milk as recommended. Made a huge difference, I think, in the texture. I really liked this and even more so, I love that I could make the entire dish at the same time in my pressure cooker.
Melissa P says:
Made this recipe for my kids and they loved it, which is a huge win in my book. For the potatoes I used heavy cream and butter instead of sour cream. I served it with a side of green beans and we had a complete meal.