The famous Swedish meatballs, like those served at Ikea, can be easily be made at home and cooked in an electric pressure cooker (Instant Pot). This homemade version is fast, healthy, and delicious!
Add all the meatball ingredients (except the olive oil) to a large bowl.
Using clean hands, combine the ingredients: ground beef, turkey, panko breadcrumbs, milk, garlic, parsley, salt, pepper, allspice, and nutmeg.
Roll the meatball mixture into 1-inch balls, making them tight (approx. 24-30 meatballs). I use a cookie scooper to form the meatballs and then roll each one in my hand to create a tight, compact ball.
Set the Instant Pot to the saute function. Once hot, add the 2 tablespoons of olive oil.
Brown the meatballs in a single layer for 2-3 minutes on each side. Remove the meatballs to a plate once brown on each side. Work in batches as not all 24-30 meatballs will fit in the Instant Pot to brown at one time. Once all the meatballs are brown, turn off the saute function.
Add a splash of the beef broth to the Instant Pot. Use a wooden spoon to stir the sauce and scrape up any of the bits stuck to the bottom of the Instant Pot liner. Then add the remaining broth and Worcestershire sauce and gently stir to combine.
Add all the meatballs to the sauce in the Instant Pot.
Close the lid on the Instant Pot. Set the valve, located on top of the lid, to Sealed. Turn on the Instant Pot to Manual/Pressure Cook (high pressure) for 8 minutes.
When the cooking time is up, the Instant Pot will beep. Let the pressure release naturally for 10 minutes (let the Instant Pot sit undisturbed during this time).
After 10 minutes, move the valve on top on the lid from Sealed to Venting. This will release all the remaining pressure/steam from the Instant Pot. Once all the steam has been released, open the lid.
Remove the cooked meatballs from the Instant Pot to a clean plate. Set the Instant Pot to Saute.
Add the cornstarch (or arrowroot starch) and cold water to a small bowl. Whisk the ingredients to create a slurry, then add to the sauce in the Instant Pot. Allow the sauce to thicken with the heat, stirring occasionally, for a few minutes.
Temper the sour cream by adding the sour cream to a small bowl, then add a small amount of the sauce from the Instant Pot (about 2 tablespoons of the hot liquid). Whisk the mixture in the bowl, then slowly pour it into sauce, stirring to combine.
Finally, return the meatballs to the thickened sauce in the Instant Pot.