Meatballs that are easy and healthy?! Yep! These super easy Instant Pot Swedish meatballs are delicious, easy to make, and they’re versatile. You can whip them up for dinner or an appetizer, they even go great for parties.
21 Day Fix Swedish meatballs make a great addition to your next weekly meal plan as well.
I feel like I never get done talking about how quick and easy dinnertime is with the Instant Pot. I love having a great tool on hand that can help make everything from breakfast to dessert all while keeping it within the parameters of my 21 Day Fix lifestyle. Just like these easy Instant Pot Swedish meatballs, I know the whole family will be satisfied (and secretly eating a healthy meal).
Easy Instant Pot Swedish Meatballs Recipe | 21 Day Fix Swedish Meatballs
Ingredients Needed to Make 21 Day Fix Swedish Meatballs:
ground turkey
whole grain crackers (crumbled)
chopped onion
eggs
paprika
salt
pepper
garlic
allspice
Ingredients Needed to Make Instant Pot Swedish Meatballs Gravy:
unsalted butter
plain Greek yogurt
chicken broth
fresh parsley
aminos or low sodium soy sauce
mustard
parmesan cheese (garnish)
salt and pepper
Directions for Making 21 Day Fix Swedish Meatballs:
1) In a large bowl mix together ingredients for meatballs. Turn Instant Pot to saute, and melt 2 tbsp butter in the Instant Pot. When the butter is melted form the meatballs and place in the Instant Pot to sear, turning as needed. This will help the meatball hold their form.
2) Remove meatballs and set aside. Pour the chicken broth into the Instant Pot, use a plastic, wood, or silicone utensil to scrape the bottom of the Instant Pot. Mix in the aminos and mustard, then gently add the meatballs back into the Instant Pot. Lock the lid into place cook on high pressure using the manual function for 5 minutes. Let pressure naturally release for 10 minutes before doing a quick release of the pressure.
3) Turn off the Instant Pot, remove the meatballs and let the sauce cool to about room temperature. Whisk in the plain Greek yogurt until the sauce is smooth, and add the parsley. Let sit a couple minutes to allow the parsley time to soften. Pour the sauce over the meatballs and serve topped with parmesan cheese.
Note: If the sauce is still hot when the Greek yogurt is mixed it will curdle into cheese curds. So be sure to give the sauce time to cool before mixing in the yogurt. This is the perfect time to prepare side dishes.
Is this a recipe for 21 Day Fix Swedish Meatballs?
For all you 21 Day Fixers the container info is as follows: This recipe makes 16 meatballs of equal size, which is 4 servings of 4 meatballs. 1 Red Container, 1/4 Yellow Container, 1.5 tsp. Parmesan garnish is optional, and counted with a blue container.
Easy Instant Pot Swedish Meatballs Recipe | 21 Day Fix Swedish Meatballs
Ingredients
Meatballs
- 1 lbs ground turkey
- 1/2 cup whole grain crackers crumbled
- 1/4 cup onion chopped
- 2 egg
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 3 cloves garlic
- 1 tsp allspice
Gravy
- 2 tbsp butter unsalted
- 3/4 cup plain Greek yogurt
- 1 1/2 cup chicken broth
- 1/4 cup fresh parsley
- 1 tbsp low sodium soy sauce or aminos
- 1 tbsp mustard
- 1/4 cup parmesan cheese (garnish)
- salt and pepper
Instructions
- In a large bowl mix together ingredients for meatballs. Turn Instant Pot to saute, and melt 2 tbsp butter in the Instant Pot.
- When the butter is melted form the meatballs and place in the Instant Pot to sear, turning as needed. This will help the meatball hold their form.
- Remove meatballs and set aside.
- Pour the chicken broth into the Instant Pot, and use a plastic, wood, or silicone utensil to scrape the bottom of the Instant Pot.
- Mix in the aminos and mustard, then gently add the meatballs back into the Instant Pot.
- Lock the lid into place cook on high pressure using the manual function for 5 minutes. Let pressure naturally release for 10 minutes before doing a quick release of the pressure.
- Turn off the Instant Pot, remove the meatballs and let the sauce cool to about room temperature.
- Whisk in the plain Greek yogurt until the sauce is smooth, and add the parsley. Let sit a couple minutes to allow the parsley time to soften.
- Pour the sauce over the meatballs and serve topped with parmesan cheese.
- Note: If the sauce is still hot when the Greek yogurt is mixed it will curdle into cheese curds. So be sure to give the sauce time to cool before mixing in the yogurt. This is the perfect time to prepare side dishes!
Stove Top Directions:
- In a large bowl mix together ingredients for meatballs.
- In a large saucepan, melt 2 tbsp butter. When the butter is melted form the meatballs and place in the saucepan to sear, turning as needed. This will help the meatballs hold their form.
- Remove meatballs and set aside.
- Pour the chicken broth into the saucepan, and use a silicone scraper to scrape the bottom of the pan.
- Mix in the aminos and mustard, then gently add the meatballs back into the saucepan.
- Cook for 10 minutes or until the meatballs reach an internal temperature of 165 degrees.
- Turn off the stovetop heat, remove the meatballs and let the sauce cool to about room temperature. Whisk in the plain Greek yogurt until the sauce is smooth, and add the parsley.
- Let sit a couple minutes to allow the parsley time to soften. Pour the sauce over the meatballs and serve topped with parmesan cheese.
- Note: If the sauce is still hot when the Greek yogurt is mixed it will curdle into cheese curds. So be sure to give the sauce time to cool before mixing in the yogurt. This is the perfect time to prepare side dishes!
Video
Notes
Nutrition
Shanay says
I don’t have an Insta pot. Could I make this on the stove top? It looks amazing! Thanks!!
Becca says
You sure could!
Stephanie Perdomo says
This recipes feeds 4? (If I’m reading it correctly?)
Stephanie Perdomo says
Nevermind – I see it now. Oops!
GmaBec says
This sounds healthy and yummy! I have a couple questions as I am new on my quest to eat/cook healthier. Is the mustard – dry mustard powder or the condiment?
I am not familiar with amino. What is that?
Thank you very much for sharing.
Becca says
Mustard is just regular mustard, and more information about aminos can be found here–they explain it better than I can! http://www.huffingtonpost.com/2015/01/16/braggs-liquid-amino-acid_n_6478562.html
Susan says
I loved this meal – just started the fix a few days ago and this was filling and tasty. And my husband and kids liked it too, so a keeper for sure. Will make a double batch next time to have leftovers. :-) Thanks for all these great recipes – very helpful!
Theresa says
This had good flavor, but when I made it the meatballs weren’t done in 10 minutes. I finished boiling the meatballs and sauce on the stove. Just FYI so others make sure to check theirs, too! :)
Andrea says
How large do you make the meatballs? How many meatballs will be recipe make?
Sarah says
Is it possible to do this in the crockpot? If so, what would the directions be? Can I do without the amino? TYIA!
Becca says
Hi Sarah! It is possible, but I haven’t done it so can’t give directions on it. I’d look for a similar crockpot recipe and then use those instructions :) You could use soy sauce instead of aminos :)
Michelle says
These were delicious!
Reva says
Suggestions on how I can replace the yogurt- have to be diary free for my son. Butter is easy to change. Thanks!
Jenna says
I used Almond milk Greer yogurt and it was great!
Becca says
Yay!!
Steve says
looks good, but since the ingredient list is seperated we got all the way home from the store and realized we only bought for the meatballs and not the gravy
Becca says
I’m sorry about that! If you scroll to the printable box on any recipe, you can see the list of ingredients and recipe directions without interruptions.
Sara says
Does the serving counts include gravy, or is it just for the meatballs?
Becca says
Gravy too :)
BC says
These look so good. What kind of crackers do you use? Can I substitute whole wheat bread crumbs instead?
Becca says
You definitely could! I usually use wheat thins :)
Casey says
Do you think this would freeze well?