Swedish meatballs recipe

Ingredients

• 1½ lb ground beef (90% lean)
• ½ cup panko bread crumbs
• ½ cup milk
• 1 medium Vidalia sweet onion, diced fine
• 1 teaspoon sea salt
• ½ teaspoon cracked pepper
• ¼ teaspoon allspice
• ¼ teaspoon nutmeg
• 1 teaspoon garlic powder
• 1 egg, beaten

• 2 tablespoons olive oil
• 2½ cups beef broth
• 6 tablespoons salted butter, divided
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 cups heavy cream, divided
• ¼ cup flour
• 1 tablespoon cornstarch

1. In a bowl add all ingredients for the meatballs. Mix well with a wooden spoon or your hands. Form meatballs and set them on parchment paper. Make them the size of 50-cent pieces.
2. Turn on the pot’s Sauté setting, and add olive oil. Once heated, add about 12–15 meatballs. You are going to sear on all sides until lightly browned. Remove meatballs and set to the side once done. You will have to work your meatballs in batches.
3. Add beef broth and stir to deglaze the pan. Add butter, Dijon mustard, Worcestershire sauce, and 1 cup of the heavy cream (reserve the remaining 1 cup). Stir well. Press the Cancel button.
4. Add the meatballs back into the pot. Lock the lid and close the vent.
5. Cook on High Manual Pressure for 6 minutes. Let it NPR for 10 minutes. QPR remaining pressure.
6. Whisk remaining heavy cream with flour and cornstarch until there are no lumps. Remove meatballs and set to the side.
7. Press Sauté in Normal mode and mix in the flour/cream mixture. Bring to a simmer, stirring frequently, until thickened. Once thickened, press Cancel. Add meatballs back in and give a gentle stir.