Swedish meatballs simmered in a delicious creamy gravy. The meat combines ground beef, pork, breadcrumbs, and spices. The Instant Pot braises and pressure cooks the meatballs and sauce to create a flavorful appetizer or entree
It’s pretty amazing what one kitchen gadget can do. In the case of this Swedish meatball recipe, the saute and pressure cooking functions on the Instant Pot allow you to perform various techniques in one pot. I think we can all appreciate fewer dirty dishes to clean.
Over the years, it’s been experimenting with different meat-to-breadcrumb ratios to perfect Grandma’s Italian meatball recipe. Using what I’ve learned, I designed a product that has a nice chew but doesn’t crumble apart. A panade is my secret weapon to prevent the meatballs from shrinking and becoming dried out. Make a batch for the ultimate comfort food!
For the best taste and texture
Adding a panade is the key to a cohesive and succulent meatball. Soaking breadcrumbs in a liquid-like cream, a starchy paste forms and sets into a gel once heated. Mixed with the meat, something miraculous happens. The proteins are coated with starch, which prevents tight bonding as the meat cooks. You will notice that the meatballs hold their round shape and stay moist, even after being locked in a high-pressure chamber.
Make the meatballs
Combining ground pork and ground beef enhances the mixture’s taste and provides a slight sausage-like texture. In a large bowl, combine the ground meats with grated onion, minced garlic, baking powder, salt, pepper, allspice, and nutmeg. Mix in the panade, then form into balls. I’ve found that two tablespoon-size cooks quickly and gives hearty bites.
Dirty or scratched glasses?
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