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Swedish Meatballs

If you grew up in the upper Midwest like I did, you might have nostalgia for Swedish meatballs. Here is a foolproof recipe for easy and flavorful Swedish meatballs that taste fantastic with gravy or lingonberries on the side! 

Course dinner
Cuisine American, Swedish
Keyword Swedish Meatballs
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 40 meatballs

Ingredients

  • 2 pounds ground beef
  • 1 pound ground pork
  • 12 saltine crackers softened in water
  • 2 packets Lipton Onion Soup Mix
  • 2 large eggs
  • 2 1/4 tbsp Pleasing Seasoning

Pleasing Seasoning

  • 2.25 teaspoons salt
  • 1.5 teaspoons paprika
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon Ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/8 teaspoon celery salt

Instructions

  1. Soak the Crackers: Place the soda crackers in a bowl and cover them with water. Let them soak until softened, then mash them with a fork.

  2. Preheat Oven to 375 F

  3. Combine Ingredients: In a large bowl, combine the ground beef, ground pork, softened crackers, eggs, onion soup mix, Pleasoning Seasoning (or substitute), and black pepper.

  4. Mix Well: Mix the ingredients thoroughly until well combined.  You can use your hands or a spoon. 

  5. Form Meatballs:  Form the mixture into meatballs of your desired size.  You'll likely get quite a few meatballs for this amount of meat. You can adjust the size depending on how you'd like to serve them.

  6. Bake at 375 for 25 minutes. You can choose to simmer them in your favorite white gravy before serving them.

Instant Pot Directions

  1. Add Water: Pour about 1 cup of water into the Instant Pot.

  2. Place Trivet: Place a trivet or steamer basket in the Instant Pot.

  3. Arrange Meatballs: Arrange the meatballs on the trivet, ensuring they're not submerged in the water. 

  4. Pressure Cook: Seal the Instant Pot and cook on high pressure for 5-7 minutes.

  5. Natural Pressure Release: Allow a natural pressure release for 5-10 minutes, then carefully release any remaining pressure.

  6. Browning (Optional): If desired, brown the meatballs in a skillet with oil after cooking.