Swedish Meatballs


Yields 2 servings

Prep Time: 10 minutes 

Cook Time: 15 minutes       



  • 8 ounces ground beef
  • ⅓ cup breadcrumbs
  • ¼ cup onion, minced
  • 1 garlic clove, minced 
  • ¼ teaspoon parsley, chopped
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ tablespoon black pepper
  • 1 teaspoon salt
  • 1 egg
  • ½ tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • ½ tablespoon Worcestershire sauce 
  • ½ teaspoon Dijon mustard
  • ¼ cup heavy cream
  • Salt & pepper, to taste
  • 1 tablespoon parsley, freshly chopped


  1. MIX the ground beef, breadcrumbs, onion, garlic, parsley, allspice, nutmeg, black pepper, salt, and the egg until well combined.
  2. ROLL the meat into 6 meatballs. Set aside in the fridge to cool.
  3. SELECT Sauté on the Cosori Pressure Cooker, set time for 20 minutes, and press Start/Cancel. Wait until the pressure cooker has heated up.
  4. ADD the oil and ½ tablespoon 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 ½ tablespoon of butter and flour to the pressure cooker. Whisk until flour is fully combined and cook for 2 minutes.
  7. WHISK in 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 locked position.
  10. SELECT Meat/Stew, set time to 5 minutes, and press Start/Cancel.
  11. QUICK RELEASE when done cooking and carefully remove the lid. Mix in the heavy cream until well combined.
  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.