Instant Pot Swedish Meatballs

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Instant Pot Swedish Meatballs

Tricia
The Cook
4 Servings
15 Ingredients
0 Comments
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!
4 Servings
15 Ingredients
0 Comments

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
Serving Day Ingredients
  • 2 teaspoons Olive Oil
  • ¼ cups Water

Containers

Supplies

  • Labels
  • Parchment Papers
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Prog. Pressure Cooker

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?

  1. In bowl, add turkey, panko breadcrumbs, onion, eggs, allspice, nutmeg, salt and pepper.
  2. Mix gently with hands and shape into 1.5 inch meatballs.
  3. Place onto a parchment lined baking sheet and flash freeze.
  4. Melt butter in inner pot and whisk in flour.
  5. Add in milk, bouillon cube and parsley and let simmer for a few minutes.
  6. Let cool.
  7. Divide meatballs among indicated number of gallon freezer bags.
  8. Divide sauce among indicated number of quart freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in indicated container.**
  3. Saute oil until hot then brown meatballs on all sides and remove to a plate.
  4. Wipe out pot and then saute frozen sauce packet until melted. Add meatballs back in. Pour water on top.
  5. Lock lid into place and seal steam nozzle.
  6. Cook on high pressure for 10 minutes.
  7. Let pressure release naturally for 5 minutes then release any remaining pressure.
  8. Set to saute if needed, to thicken sauce.

Make It Now Cooking Directions

Prog. Pressure Cooker

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **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.**
  2. In bowl, add turkey, panko breadcrumbs, onion, eggs, allspice, nutmeg, salt and pepper.
  3. Mix gently with hands and shape into 1.5 inch meatballs.
  4. Saute oil until hot then brown meatballs and remove to a plate.
  5. Wipe out Instant Pot, turn back on to saute and melt butter and whisk in flour.
  6. Add in milk, bouillon cube and parsley.
  7. Place meatballs in Instant Pot, trying to layer as evenly as possible. Pour water on top.
  8. Lock lid into place and seal steam nozzle.
  9. Cook on high pressure for 10 minutes.
  10. Let pressure release naturally for 5 minutes then release any remaining pressure.
  11. Set to saute if needed, to thicken sauce.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
7 meatballs
Amount Per Serving
Calories
289
Total Fat
12g
Saturated Fat
4g
Cholesterol
100mg
Sodium
765mg
Potassium
201mg
Total Carbohydrates
19g
Fiber
1g
Sugar
6g
Protein
26g
WW+ Points
7
WW SmartPoints
8

2 Comments

Join the discussion
  1. I 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.

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