This gorgeous savory paleo recipe for Instant Pot Swedish meatballs is by Andrea Wyckoff of Forest & Fauna and is one of our favourites from The Paleo AIP Instant Pot Cookbook. It's AIP, paleo, and gluten-free friendly.
Made in a pressure cooker, these succulent and flavoursome Swedish meatballs are a great dish to share with friends and family around the holidays or on the weekend. Cooked with mushrooms and broth with for tasty gravy finish, this AIP, paleo, and keto friendly recipe is sure to become an Instant Pot favourite.
The recipe is from The Paleo AIP Instant Pot Cookbook (community eBook) and you can read our full review of it here.
Notes from the cook: You can substitute ¼ cup red wine or 2 tablespoons red wine vinegar/balsamic vinegar for the coconut aminos, if needed.
Shopping for ingredients? Coconut aminos can be purchased online, and are great to have on hand for AIP cooking. You can also get these ingredients online - dried chopped onion, dried sage, ground mace, bone broth (we love this collagen-rich brand).
Serve these meatballs over cauliflower rice, sweet potato mash or with a side of vegetables.
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Swedish Meatballs & Mushrooms Gravy (Instant Pot, AIP, Paleo)
Ingredients
- 1 lb. ground beef 450 g
- 1 lb. ground pork 450 g
- ¼ cup minced fresh parsley divided
- 2 tablespoons dried chopped onion
- 1 teaspoon dried sage
- ½ teaspoon ground mace
- ½ teaspoon sea salt
- 2 cups mushrooms button or cremini, sliced
- 1 large onion chopped
- ½ cup bone broth or coconut milk, or water
- 3 tablespoons coconut aminos
Instructions
- In a bowl, mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about 1-inch in diameter.
- Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot. Add the meatballs.
- Close and lock the lid. Press the MEAT/STEW button and set cooking time to 35 minutes. Once the time is up, quick release the pressure.
- Using a slotted spoon gently remove meatballs and transfer to a serving platter.
- Using an immersion blender or a high-speed blender, purée the cooked mushrooms, onions, and broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.
- Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sautéed veggies, or warmed zucchini noodles.
Nutrition
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Mackenzie
This meal is so delicious I almost couldn’t believe how much I liked it!! I don’t love mushrooms but since they’re all blended it was perfect!! I will seriously be making this all the time
Janell Knauff
Haven't made yet but wondering about any suggestions for freezing meetballs for later any suggestions?
instantpoteats
These should be fine to freeze for up to 2-3 months. Make sure to cool them completely and use Ziplock bags or a container and you can freeze the meatballs and gravy.
Nicole
This is a great recipe and makes delicious meatballs! We've made this many time, but I've wondered about the long cooking time. 35 minutes seems awfully long, I usually do much shorter, like manual for 10 min. Then again, I don't know what the Meat/stew button function is - does this cook it in a different way? I still haven't figured out all the different buttons on my instant pot...
catherine
do you have non-instant pot directions? I don't have one.
Ann Fabrizio
Sorry but all of our recipes are Instant Pot based. You should consider the investment, as it is a pressure cooker that we personally love.