Swedish Meatballs & Mushrooms Gravy (Instant Pot, AIP, Paleo)
This gorgeous savory paleo recipe for Instant Pot Swedish meatballs is by Andrea Wyckoff of Forest and Fauna and is one of our favourites from The Paleo AIP Instant Pot Cookbook. It's AIP, paleo, and gluten-free friendly.
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.