Swedish Meatballs with Authentic Cream Sauce. ‘Oh, my!’

This is a recipe that I found and fitted to a pressure cooker.  It’s very authentic and has all the great flavour of Ike’s Swedish Meatballs, but has none of the questionable meats or additives.  Plus they are made fresh and has all those good qualities you’d expect from scratch.  The cream sauce recipe is perfect and I believe is the authentic sauce that was meant to be with these meatballs.  I peeled and boiled small potatoes to have ready for the platter with the meatballs, and I quickly put the sauce together in the bottom of the pressure cooker.  We had corn on the cob on the side.  Perfect.

August 27 001

8 thoughts on “Swedish Meatballs with Authentic Cream Sauce. ‘Oh, my!’

  1. Recipe: Meatballs
    1.5 lbs lean hamburger or 1 lb. lean hamburger and 1/2 lb pork
    2 slices bread or 2/3 cup bread crumbs
    1 egg
    1/2 cup milk
    1 tsp salt
    1/2 tsp allspice
    1/4 tsp nutmeg
    1 med onion finely chopped
    2 tbsp peanut oil or canola

    2 cups milk
    1/4 cup all purpose flour
    2 tsp beef bouillon
    1/4 cup butter

    (if pressure cooking; one cup water one cup milk instead of 2 cups milk)

    Mix all meatball ingredients together except for oil

    place oil in the bottom of your fry pan or pressure cooker.
    gently brown meatballs trying to get as much as possible browned but work quickly you do not want to cook them at this stage.

    Very gently take meatballs out and put on a plate to set aside.

    For pressure cooker:
    put 1 cup of water in the bottom of your cooker (do not clean out hamburg remnants)
    Add your beef bouillon
    place meatballs back in cooker, secure lid and pressure cook 8 minutes after weight begins to move.
    quick cool after the 8 minutes
    remove meat balls to platter
    quickly add 1 cup milk, whisk in flour and butter, whisk with med-high heat until sauce thickens
    pour sauce over meatballs and serve

    for fry pan:
    place lid on fry pan, cook with med-low heat until meatballs are fully cooked, turning often, about 25-30 minutes. When cooked, remove meatballs from pan to platter, add 2 cups milk, beef bouillon, butter over med-high heat whisk in flour until sauce thickens. Pour over meatballs and serve.

  2. MMMMMM!!!! Just got my Power Pressure Cooker XL a couple weeks ago and have been using it like crazy! Can’t wait to try this recipe..looks soo yummy!! Could you substitute Beef Broth for the water and beef boullion? Thanks!!

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