Swedish Meatballs Served with Egg Noodles

Directions:

1. Prepare the Meatballs:
   • Finely chop the onion and sauté it in the Instant Pot with olive oil until softened and translucent.
   • In a bowl, soak the bread slice in milk until fully absorbed.
   • In a large mixing bowl, combine ground pork, ground beef, eggs, milk-soaked bread (squeeze out excess milk), sautéed onions, breadcrumbs, salt, pepper, nutmeg, and cloves (if using). Mix until well combined.
   • Shape the mixture into meatballs about 1 1/2 to 2 inches in diameter (makes approximately 24 meatballs).
2. Brown the Meatballs:
   • Option 1: Broil the meatballs in the oven for about 15 minutes until browned.
   • Option 2: Sauté the meatballs in batches in the Instant Pot until fully browned on all sides. Remove and set aside.
3. Prepare the Gravy:
   • In the Instant Pot, melt butter using the Sauté function.
   • Stir in flour to make a roux. Cook for a few minutes to remove the raw flour taste.
   • Gradually add sour cream, whisking continuously to blend with the flour mixture.
   • Slowly pour in beef broth, one cup at a time, stirring constantly to avoid lumps.
   • Stir in salt, pepper, and parsley.
4. Combine and Cook:
   • Return the browned meatballs to the Instant Pot with the gravy.
   • Add uncooked egg noodles to the pot, stirring gently to combine with the gravy and meatballs.
   • Close the Instant Pot lid and set to High Pressure for 5 minutes (follow your Instant Pot’s manual for cooking pasta).
   • Once done, allow natural pressure release for 5 minutes, then manually release any remaining pressure.
   • Stir the contents gently to combine everything well.
5. Serve:
   • Serve the Swedish meatballs and egg noodles hot, garnished with additional parsley if desired.

Enjoy your homemade Swedish meatballs and egg noodles straight from the Instant Pot!