Instant Pot Swedish Meatballs - OAMM - Dump and Go Dinner
Saucy and smacking of healthy indulgence these Swedish Meatballs are a freezer meal for your Instant Pot pressure cooked that cuts down on calories and time in the kitchen. Bite sized turkey meatballs are seasoned with classic allspice and covered in a parsley infused white gravy. Yum!
Ingredients
- 1 pound Ground Turkey
- ¾ cups Panko Bread Crumbs
- ⅛ cups dice Onion, Red
- 1 individual Egg
- ¼ teaspoons Allspice, Ground
- ¼ teaspoons Nutmeg
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Butter
- 2 tablespoons Flour, All-Purpose
- 2 cups Skim Milk
- 1 individual Bouillon, Chicken, Cubes
- 1 tablespoon chop Parsley, Fresh
- ¼ cups Water
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In bowl, add turkey, panko breadcrumbs, onion, eggs, allspice, nutmeg, salt and pepper.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Prep from frozen
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
- In bowl, add turkey, panko breadcrumbs, onion, eggs, allspice, nutmeg, salt and pepper.
- Mix gently with hands and shape into 1.5 inch meatballs.
- Add butter, flour, milk, bouillon cube and parsley to the Instant Pot.
- Place meatballs in Instant Pot, trying to layer as evenly as possible. Pour water on top.
- Lock lid into place and seal steam nozzle.
- Cook on high pressure for 10 minutes.
- Let pressure release naturally for 5 minutes then release any remaining pressure.
- Set to saute if needed, to thicken sauce.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 7 meatballs Amount Per Serving
- Calories
- 311
- Total Fat
- 13g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 145mg
- Sodium
- 472mg
- Total Carbohydrates
- 18g
- Fiber
- 0g
- Sugar
- 6g
- Protein
- 30g
- WW Freestyle
- 4
8 Comments
Join the discussionI made these yesterday – they were DELICIOUS!! Substitutions I made due to ingredients I had on hand were: 1 – dried thyme instead of parsley; 2 whole milk – not skim 3 – wheat flour not white all purpose. Can’t wait to make it again! My family love it. I served it over shiritaki noodles as we eat low-carb which also worked out perfectly.
So glad you loved it! Thanks for sharing your substitutions!
I’ve made this with ‘make it now ‘ instructions, but the IP would not come to pressure. I was getting ‘burn’ error on the display. Please could you let me know what went wrong?
Did you add the 1/4 cup of water called for under “Serving Day Ingredients” before cooking?
I’ve tried it again tonight, and it worked just fine. Must have done something wrong previously. Thank you for your help x
I got a burn notice with this recipe too despite following the instructions to a T. I added the water as noted. I made this from frozen. Disappointed!
So sorry to hear of your issues, Michelle! Can you share with us what size Instant Pot you are using? If you are using a larger IP, you may want to add more water to your recipe!
I also just tried to make it and have received the burn notice twice. Very sad. I had to cook the meatballs in the oven and the sauces on the stove.