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Instant Pot Turkey Swedish meatballs are a delicious change from the Italian version. Swedish meatballs are a blend of savory spices covered in a light but creamy gravy.  

These are great for dinner, meal prep, a potluck, or a game day treat! Who doesn’t love food you can eat on a toothpick?  

I love to serve these Instant Pot Swedish meatballs over mashed potatoes, whole wheat egg noodles, or quinoa. If you’re in the Ikea Swedish Meatball fan club, you might love these with a side of lingonberry jam!

The best thing about this recipe is that it’s quick and easy. Easy to freeze and reheat, perfect for snacking. I hope you love it as much as we do!

collage with text for pinterest showing ingredients and finished swedish meatballs

What’s in a Swedish Meatball?

  • Ground Turkey: I prefer turkey Swedish meatballs, but ground beef works just as well. If you use beef, swap out your cooking liquid to beef broth.
  • Eggs: The perfect ingredient to hold together your meatballs. If you’re egg free, make a chia egg to help with this (1 tsp chia seeds + 1 tbsp water)
  • Whole Grain Breadcrumbs or crackers: Breadcrumbs are a binder and also keep your meatballs from getting dry.
  • Paprika
  • Black Pepper 
  • Onion Powder: I find using onion powder works better for turkey meatballs versus fresh onions. The moisture from freshly chopped onions can cause your meatballs to fall apart. 
  • Garlic Powder: Just like the onions, fresh garlic produces moisture and can cause your meatballs to crumble.  
  • Allspice
  • Butter: I prefer unsalted butter for this recipe. Ghee or olive oil can be used as well, just avoid the margarine. 
  • Broth: I love making my own turkey stock/bone broth. If you prefer to use store bought make sure and grab low sodium. 
  • Coconut aminos: Here’s the difference between using soy sauce and coconut aminos. Some people like Worcestershire sauce for this recipe instead.
  • Mustard: The turmeric and vinegar in mustard add a wonderful depth of flavor to this dish. I like to use a Dijon or spicy brown mustard, but regular yellow mustard works great.
  • Greek yogurt: A traditional Swedish meatball recipe is made with sour cream, but Greek yogurt is a healthier substitute and you can’t tell the difference.
  • Fresh Parsley: If you’d rather use dried parsley, just add 1 teaspoon to the pot before cooking under pressure.
ingredients needed for turkey swedish meatballs

Recipe Tips:

  • You can substitute the ground turkey with ground beef. 
  • Tomato sauce isn’t used in this recipe because of the tendency it has to cause a burn warning in the Instant Pot.
  • You can use ghee or oil in place of butter. 
  • I don’t typically salt my recipes. Please add salt to your taste and dietary restrictions. Remember, the soy sauce in this recipe adds a lot of sodium.
  • These are great served over mashed cauliflower or egg noodles. 
  • Ground turkey does not like to be handled. Be careful not to over mix, and use your hands to blend until spices are just combined. It’s best to use turkey that is very cold.
  • If you’re using the stovetop method, you can cook the meatballs on a baking sheet if you’d prefer. I’d cook at 350 for 15 minutes before finishing them on the stovetop.
  • Waiting a few minutes for the sauce to cool before adding the yogurt in will help keep the recipe from curdling.
  • As an alternative, you’re welcome to sauté the meatballs. I still recommend freezing them so they don’t fall apart, and pressure cook for 5 minutes after.
  • Want to save time later? Make a double batch of the meatballs and keep 1/2 in the freezer for next time! Simply pull out your frozen meatballs, allow to thaw for a few minutes, and cook according to the rest of the recipe.
close up of turkey swedish meatballs with gravy

Instructions for Instant Pot Turkey Swedish Meatballs:

  1. Make your meatballs: Using your hands, mix the meatball ingredients (ground turkey, eggs, breadcrumbs, paprika, pepper, onion and garlic powder, and allspice) in a medium bowl. Form 16 equally sized meatballs. Do not over mix these, they stay together better when handed minimally.
  2. Freeze: Place the meatballs on a cookie sheet and freeze them for 15 minutes or so. The goal is to be able to pick the meatballs up without them losing their shape.
  3. Add the meatballs: Spray the bottom of the pot with oil and place the meatballs in your pot. It’s ok if they’re stacked. Add broth, coconut aminos, and mustard.
  4. Cook: Close the Instant Pot lid and lock it in place. Set the pressure valve to Sealing and set the time to cook on high pressure for 8 minutes.
  5. Release the pressure: Once the cook time is complete, allow the pressure cooker to naturally release pressure for 5 minutes, then quick release the pressure by turning the valve to Venting.
  6. Remove the meatballs: Scoop out your meatballs with a large spoon and set aside. Add the butter, allow the liquid to cool for a few minutes, and slowly add the Greek yogurt and parsley into the pot. Carefully stir the meatballs until they’re evenly coated, and serve topped with fresh Parmesan.
collage showing how to make these meatballs

Stovetop Instructions:

  1. In a large bowl, combine together ground turkey, eggs, breadcrumbs, paprika, onion powder, garlic powder, and allspice.
  2. Form 16 equally sized meatballs, careful to not over mix.
  3. In a large skillet or saucepan, melt butter and add meatballs to pan, allowing them to sear a bit.
  4. Remove meatballs and set aside.
  5. Pour the chicken broth into the pan and use a silicone scraper to scrape the bottom of the pan.
  6. Mix in the coconut aminos and the mustard, then gently add the meatballs back to the pan.
  7. Cook for 10 minutes or until the meatballs reach an internal temperature of 165 degrees.
  8. Turn off the heat on the stovetop, remove the meatballs, add the butter, and allow the sauce to cool a bit.
  9. Whisk in the plain Greek yogurt until the sauce is smooth.
  10. Add the parsley.
  11. Allow the parsley to soften for 1-2 minutes. Pour the sauce over the meatballs and serve topped with Parmesan cheese.
  12. Note: If the sauce is too hot when the Greek yogurt is added in, it’ll curdle. Make sure it’s cooled before mixing in the yogurt. This is a perfect time to prepare your side dishes!

Healthy Eating Plans

21 Day Fix: For this entire recipe of 21 Day Fix Swedish Meatballs

  • 5 Red Containers
  • 4 teaspoons. 

Per serving (4 meatballs and 1/2 cup of gravy):

2B Mindset: Serve as lunch with vegetables and an FFC, or as dinner with vegetables.

Weight Watchers: You can find a WW approved version of these healthy Swedish Meatballs recipe along with points information right here.

white bowl with spring mix, rice, and turkey swedish meatballs next to instant pot

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4.48 from 38 ratings
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Instant Pot Turkey Swedish Meatballs

Created by: Becca Ludlum
Prep Time 30 minutes
Cook Time 13 minutes
Total Time 43 minutes
Approximate Serving Size: 4 meatballs plus 1/2 cup of gravy/sauce
Servings 4
This easy Instant Pot Turkey Swedish Meatballs recipe is delicious! Healthy Swedish Meatballs are the perfect weeknight dinner recipe, and can easily be frozen for meal prep.

Equipment

  • Instant Pot 6 qt
  • Coconut Aminos
  • Sealing Rings

Ingredients 

  • 1 lbs ground turkey
  • 2 eggs
  • ½ cup bread crumbs crushed
  • 1 tsp paprika
  • ½ tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp allspice
  • 4 tsp butter unsalted
  • 1 ½ cups chicken broth low sodium
  • 1 tbsp coconut aminos or low sodium soy sauce or tamari
  • 1 tbsp mustard
  • ¾ cup Greek yogurt
  • ¼ cup fresh parsley
  • ¼ cup parmesan cheese (garnish)

Instructions

Instant Pot Directions:

  • Using your hands, mix the ground turkey, eggs, breadcrumbs, paprika, pepper, onion powder, garlic powder and allspice together in a medium size bowl. Form 16 equally sized meatballs. Do not over mix these, they stay together much better when handled minimally. 1 lbs ground turkey, 2 eggs, 1/2 cup bread crumbs, 1 tsp paprika, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp allspice
  • Place the meatballs on a cookie sheet and freeze them for 15 minutes or so. The goal is to be able to pick the meatballs up without them losing their shape.
  • Spray the bottom of the pot with oil and place the meatballs in your pot. It’s ok if they’re stacked. Add broth, coconut aminos, and mustard. 1 1/2 cups chicken broth, 1 tbsp coconut aminos, 1 tbsp mustard
  • Close the Instant Pot lid and lock it in place. Set the pressure valve to Sealing and set the time to cook on high pressure for 8 minutes.
  • Once the cook time is complete, allow the pressure cooker to naturally release pressure for 5 minutes, then quick release the pressure by turning the valve to Venting.
  • Scoop out your meatballs with a large spoon and set aside. Add the butter and allow the liquid to cool for a few minutes and slowly add the Greek yogurt and parsley into the pot. Carefully stir the meatballs until they’re evenly coated , and serve topped with fresh Parmesan. 4 tsp butter, 3/4 cup Greek yogurt, 1/4 cup fresh parsley, 1/4 cup parmesan cheese

Stove Top Directions:

  • In a large bowl, combine together ground turkey, eggs, breadcrumbs, paprika, pepper, onion powder, garlic powder, and allspice. 1 lbs ground turkey, 2 eggs, 1/2 cup bread crumbs, 1 tsp paprika, 1/2 tsp black pepper, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp allspice
  • Form 16 equally sized meatballs, careful to not over mix.
  • In a large skillet or saucepan, melt butter and add meatballs to pan, allowing them to sear a bit. 4 tsp butter
  • Remove meatballs and set aside.
  • Pour the chicken broth into the pan and use a silicone scraper to scrape the bottom of the pan. 1 1/2 cups chicken broth
  • Mix in the coconut aminos and the mustard, then gently add the meatballs back to the pan. 1 tbsp coconut aminos
  • Cook for 10 minutes or until the meatballs reach an internal temperature of 165 degrees.
  • Turn off the heat on the stovetop, remove the meatballs, add butter, and allow the sauce to cool a bit.
  • Note: If the sauce is too hot when the Greek yogurt is added in, it'll curdle. Make sure it's cooled before mixing in the yogurt. This is a perfect time to prepare your side dishes! 3/4 cup Greek yogurt

Notes

Recipe Tips:

  • You can substitute the ground turkey with ground beef. 
  • Tomato sauce isn’t used in this recipe because of the tendency it has to cause a burn warning in the Instant Pot.
  • You can use ghee or oil in place of butter. 
  • I don’t typically salt my recipes. Please add salt to your taste and dietary restrictions. Remember, the soy sauce in this recipe adds a lot of sodium.
  • These are great served over mashed cauliflower or egg noodles. 
  • Ground turkey does not like to be handled. Be careful not to over mix, and use your hands to blend until spices are just combined. It’s best to use turkey that is very cold.
  • If you’re using the stovetop method, you can cook the meatballs on a baking sheet if you’d prefer. I’d cook at 350 for 15 minutes before finishing them on the stovetop.
  • Waiting a few minutes for the sauce to cool before adding the yogurt in will help keep the recipe from curdling.
  • As an alternative, you’re welcome to sauté the meatballs. I still recommend freezing them so they don’t fall apart, and pressure cook for 5 minutes after.
  • Want to save time later? Make a double batch of the meatballs and keep 1/2 in the freezer for next time! Simply pull out your frozen meatballs, allow to thaw for a few minutes, and cook according to the rest of the recipe.

Healthy Eating Plans

21 Day Fix: For this entire recipe of 21 Day Fix Swedish Meatballs
  • 5 Red Containers
  • 4 teaspoons. 
Per serving (4 meatballs and 1/2 cup of gravy):
2B Mindset: Serve as lunch with vegetables and an FFC, or as dinner with vegetables.
Weight Watchers: You can find a WW approved version of these healthy Swedish Meatballs recipe along with points information right here.

 

Nutrition

Calories: 242kcal | Carbohydrates: 6g | Protein: 36g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 313mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 764IU | Vitamin C: 5mg | Calcium: 138mg | Iron: 2mg

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39 Comments

  1. I don’t have an Insta pot. Could I make this on the stove top? It looks amazing! Thanks!!

  2. Stephanie Perdomo says:

    This recipes feeds 4? (If I’m reading it correctly?)

    1. Stephanie Perdomo says:

      Nevermind – I see it now. Oops!

  3. 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.

  4. 5 stars
    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!

  5. 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! :)

  6. Is it possible to do this in the crockpot? If so, what would the directions be? Can I do without the amino? TYIA!

    1. 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 :)

  7. 5 stars
    These were delicious!

  8. Suggestions on how I can replace the yogurt- have to be diary free for my son. Butter is easy to change. Thanks!

    1. I used Almond milk Greer yogurt and it was great!

  9. 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

    1. 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.

  10. Does the serving counts include gravy, or is it just for the meatballs?

  11. These look so good. What kind of crackers do you use? Can I substitute whole wheat bread crumbs instead?

    1. You definitely could! I usually use wheat thins :)

  12. Jennifer Gutierrez says:

    5 stars
    absolutely delicious

  13. Hi Becca, I made these once and were delicious! Did the recipe get edited to exclude the whole wheat crackers? I don’t see them on the ingredient list now, but in the comments you say you use wheat thins. Is a version of the recipe with the wheat thins available? Thanks!

    1. Yes! Many readers were struggling to get them to stay together, so I reworked the recipe. Here is the previous one:

      Meatballs:
      1 lbs ground turkey
      1/2 cup whole grain crackers crumbled
      1/4 cup chopped onion
      2 egg
      1 tsp paprika
      1/2 tsp salt
      1/2 tsp pepper
      3 cloves garlic
      1 tsp allspice

      Gravy:
      2 tbsp unsalted butter
      3/4 cup plain Greek yogurt
      1 1/2 cup chicken broth
      1/4 cup fresh parsley
      1 tbsp amino
      1 tbsp mustard
      1/4 cup parmesan cheese (garnish)
      salt and pepper

  14. Jacqueline says:

    Any idea what/how much of the containers the Greek yogurt accounts for? This sounds really good but I have to make is dairy free!

    1. Hey there! It’s one red container for the Greek yogurt :)

  15. This has been a favorite in our household for a couple of years- thank you! In the new recipe you don’t mention cooling the sauce before adding the yogurt like you had previously stated to prevent curdling. Is this step not necessary?

    1. Thank you for letting me know–it got left out! I just added it back in to the recipe tips :)

  16. I can’t wait to make these tomorrow! Just to clarify, if I freeze the meatballs like you suggest, I do not need to brown them at all? Just throw them in with the liquids and cook? Also, they don’t get misshapen on the trivet? Thanks for your help, sorry I’m so needy!

    1. No, if you freeze them I suggest cooking them first. :) Then, when you go to cook them you can toss them in with the liquids! (you’re not needy! I’m here to help!)

      1. Ok, I’m with you now. Thank you so much, Becca!

  17. I couldn’t get them thick, suggestions please?

    1. I’d add some cornstarch to get the sauce thick :)

  18. These were just ok.

    I made this in my instapot and followed the recipe except I used dried parsley (as directed). The biggest thing for me is that I should have waited for the broth to cool before I added the yogurt as it curdled. I did check the internal temperature and it was done within the 5 min.

  19. Can this be made with frozen meatballs and if so, how should the time be adjusted?

    1. I’ve never made them with frozen! I’d thaw and use the stovetop directions, and add them towards the end.

  20. Lee Heaton says:

    5 stars
    These look great and will definitely be making them soon. I’ve started air frying my meatballs…they come out so good ..do you think these would work with air frying? I don’t see a reason why not…but thought I’d ask.

    1. They totally would work with an air fryer! That’s a great idea.

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