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Swedish Meatballs with Mushroom Gravy | Phoenix Helix

Instant Pot Swedish Meatballs with Mushroom Gravy (Paleo, AIP, GAPS, Wahls, Whole30)


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  • Author: Andrea Wyckoff
  • Total Time: 55 minutes
  • Yield: 6-8 servings

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 3 tablespoons minced fresh parsley
  • 2 tablespoons dried minced onion
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon sea salt
  • 2 cups sliced mushrooms (button or cremini)
  • 1 large onion, chopped
  • 1/2 cup bone broth (or coconut milk, or water)
  • 2 tablespoons coconut aminos
  • 1 tablespoon minced fresh parsley to garnish

Instructions

  1. In a bowl, mix together the ground beef, pork, minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about an inch in diameter.
  2. Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot. Add the meatballs.
  3. Close and lock the lid. Press the MEAT/STEW button and set cooking time to 35 minutes. Once the time is up, carefully quick release the pressure (using the instructions on page 7).
  4. Using a slotted spoon gently remove meatballs and transfer to a serving platter.
  5. Using an immersion blender or a high-speed blender, purée the cooked mushrooms, onions, and broth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconut milk/water until the right consistency is reached.
  6. Pour gravy over meatballs and garnish with minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash, cauliflower rice, sauteed veggies, or warmed zucchini noodles.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Courses
  • Method: Instant Pot
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