Swedish Meatballs


Yields 4 SERVINGS 

PREP TIME: 10 minutes 

COOK TIME: 15 minutes                               


  • 1 pound ground beef
  • ½ cup breadcrumbs
  • ½ cup onion, minced
  • 2 garlic cloves, minced 
  • 1 tablespoon parsley, chopped
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ tablespoon black pepper
  • ½ tablespoon salt
  • 1 egg
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon worcestershire sauce 
  • 1 teaspoon dijon mustard
  • ½ cup heavy cream
  • 2 tablespoons freshly chopped parsley
  • Salt and pepper, to taste


  1. MIX the ground beef, breadcrumbs, onion, minced garlic, parsley, allspice, nutmeg, black pepper, salt, and the egg until well combined.
  2. ROLL the meat  into 16 meatballs. Set aside in the fridge to cool.
  3. SELECT Saute/Brown on the Cosori Pressure Cooker, adjust to High, and press On/Start. Wait until the pressure cooker has heated up.
  4. ADD the oil and 1 tbs of butter, and allow to heat up for 30 seconds.
  5. BROWN the meatballs for 5 minutes on each side. Work in batches. Set aside.
  6. ADD the other 1 tbs of butter and flour to the pressure cooker. Whisk until flour is fully combined and cook it for 2 minutes.
  7. WHISK the beef broth a little at a time making sure there are no lumps. Mix in the worcestershire sauce and dijon mustard.
  8. PLACE the meatballs back in the pressure cooker.
  9. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  10. SELECT Meat/Stew, adjust time to 5 minutes, and press On/Start.
  11. QUICK RELEASE, when done cooking and carefully remove the lid and mix in the cream.
  12. SEASON with salt and pepper and mix in the freshly chopped parsley.
  13. SERVE on top of egg noodles or with a side mashed potatoes.