Swedish Meatballs and Mushrooms Gravy (Instant Pot, AIP, Paleo)
Try this Swedish Meatballs and Mushrooms Gravy recipe, or contribute your own.
Try this Swedish Meatballs and Mushrooms Gravy recipe, or contribute your own.
- 1 large onion chopped
- 1/2 teaspoon sea salt
- 1 teaspoon dried sage
- 3 tablespoons coconut aminos
- 1 lb / 450 g ground beef
- 1 lb / 450 g ground pork
- 1/4 cup minced fresh parsley (divided)
- 2 tablespoons dried chopped onion
- 1/2 teaspoon ground mace
- 2 cups sliced mushrooms (button or crimini)
- 1/2 cup bone broth (or coconut milk or water)
- Carbohydrate 2.72309888853271 g
- Cholesterol 0 mg
- Fat 0.088887222124372 g
- Fiber 0.528588900403609 g
- Protein 0.323384444402335 g
- Saturated Fat 0.0329299999714022 g
- Serving Size 1 1 -8 (177g)
- Sodium 146.53436111082 mg
- Sugar 2.19450998812911 g
- Trans Fat 0.0206027777556032 g
- Calories 12 calories
Step-by-step
- In a bowl, mix together ground beef, pork, 3 tablespoons minced parsley, dried onion, sage, mace, and salt. Once thoroughly mixed, form into meatballs about 1-inch in diameter.
- Place mushrooms, onion, broth/coconut milk/water, and coconut aminos into the Instant Pot. Add the meatballs.
- Close and lock the lid. Press the MEAT/STEW button and set cooking time to 35 minutes. Once the time is up, quick release the pressure.
- Using a slotted spoon gently remove meatballs and transfer to a serving platter.
- Using an immersion blender or a high-speed blender, purée the cooked mushrooms, onions, andbroth into a nice creamy gravy. If the gravy is too thick, add a little more bone broth/coconutmilk/water until the right consistency is reached.
- Pour gravy over meatballs and garnish with remaining tablespoon of minced parsley. This dish makes a wonderful appetizer as is, or main course when served over spaghetti squash,cauliflower rice, sautéed veggies, or warmed zucchini noodles.
Traditional Swedish meatballs rely on a roux-thickened cream sauce, but pressure cooking changes how liquids and solids interact in the pot. Moisture escapes from both the meat and the sliced mushrooms during the thirty-five-minute pressure cycle, releasing enough water to eliminate the need for flour or dairy thickeners. Ground beef and ground pork provide enough fat to keep the mixture tender without requiring traditional breadcrumb binders. Mace adds the characteristic warmth associated with Scandinavian cooking, distinguishing these spiced spheres from Italian or American counterparts.
Adapting for Special Diets
Removing gluten, dairy, and nightshades requires substituting standard binders and spices. Coconut aminos supply the savory depth normally achieved with Worcestershire sauce, while ground mace replicates the warm profile of allspice without triggering inflammatory responses associated with nightshades. Bone broth forms a savory base that blends into a smooth emulsion with the softened button mushrooms.- If the resulting gravy appears too thin after blending, simmer the liquid in an open saucepan over medium heat for five minutes to reduce excess moisture.
- Store leftover meatballs and gravy in an airtight glass container in the refrigerator for up to four days.
- Reheat portions gently on the stovetop over medium-low heat to prevent the meat proteins from tightening and turning dry.
