Swedish Meatballs – AIP Instant Pot Cookbook

Do you all have an Instant Pot yet?!

I use the darn thing at least 4 to 5 times a week and it’s seriously upped my cooking game while decreasing the time spent in the kitchen.

Tonight for dinner we had leftover stew (made yesterday in the Instant Pot) with butternut squash souffle (made tonight in Instant Pot), and tomorrow we’re having chicken & wild rice soup (again made in the Instant Pot).

And I love the new Paleo AIP Instant Pot Cookbook as it showcases 141 crave-worthy dishes one can make on more limited healing diets like the AIP diet, GAPS diet, Low FODMAPS diet, and SCD diet using the Instant Pot too!

(Updated photo below from our Winter Solstice Dinner with these AIP Paleo Swedish Meatballs, homemade lingonberry sauce, parsnip puree, and my new fave “Paleo walnut bread” (which will be featured in my next cookbook ♥)

The Paleo AIP Instant Pot Cookbook

Okay, so why is this contraption a game changer? Because it’s the BFF for the lazy chef. Yes, I love to cook and I love to eat, but I also love to do other things, and I enjoy my lazy times too. So my #1 reason for loving the Instant Pot is being able to Set it and Forget it!

My husband works out in the field and the time he gets off from work each day varies anywhere form 4pm to sometimes as late as 10pm. I love the Instant Pot for this very reason, see I simply prep our dinner in the Instant Pot at 3:30, whether I’m making stew, soup, chili, short ribs, pulled pork, etc, let the pot run through it’s pressure cooking mode for anywhere between 15 to 35 minutes depending on the recipe. Then I open the pot, spoon out my portion of dinner, fix myself a salad on the side, return the lid, and let hubby’s dinner stay there in “keep warm” mode until he gets home. PS: I normally pull out the extra portions for leftovers when I get my dinner and stick ’em in the fridge for tomorrow or freeze for another day.

Below is a Paleo, AIP, Low Starch recipe for Swedish Meatballs and Mushroom Gravy that I developed specially for the new Paleo AIP Instant Pot Cookbook, and it’s made so simply in the Instant Pot! If you don’t have an Instant Pot feel free to bake these meatballs in a casserole dish in the oven.

This recipe got a lot of Instagram Love!

Love these photos taken by Phoenix HelixLaura Vein, Angie Paleomantic, and Eat, Heal, Thrive

Swedish Meatballs - AIP Instant Pot Cookbook

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 to 8 servings
Author Andrea Wyckoff

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • ¼ cup minced fresh parsley divided
  • 2 tablespoons dried minced onion
  • 1 teaspoon dried sage
  • ½ teaspoon ground mace
  • ½ teaspoon sea salt
  • 2 cups sliced mushrooms button or crimini
  • 1 large onion chopped
  • ½ cup bone broth (or coconut milk or water)
  • 3 tablespoons coconut aminos
  • (optional non-AIP spices: a pinch of nutmeg, allspice, black pepper and/or crushed fennel seed)

Instructions

  1. 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 20 minutes. Once the time is up, very carefully quick release the pressure.
  2. Using a slotted spoon gently remove meatballs and transfer to a serving platter.
  3. 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. 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
  4. Check out more of my favorite AIP Paleo Recipes in the Paleo AIP Instant Pot Cookbook!

Recipe Notes

• Substitute ¼ cup red wine or 2 tablespoons red wine vinegar/balsamic vinegar for the coconut aminos, if needed.

Head on over to Phoenix Helix to learn more about why you need this new Paleo AIP Instant Pot Cookbook in your Kitchen! And enter to win 1 of 10 copies! Winner announced by Phoenix Helix on October 8, 2016.

Instant Pot AIP Cookbook

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28 thoughts on “Swedish Meatballs – AIP Instant Pot Cookbook

  1. This meal is a keeper. My kids loved even though it didn’t taste like Swedish Meatballs. One of the best mushroom sauces we ever had and I can use that for other recipes. I missed the flavor of allspice and nutmeg but understand they are not AIP Paleo. Thank you for this recipe.

    1. Thanks so much for the feedback! So glad to hear you kids loved them too! As for the allspice and nutmeg, I say add them in! I do! I just had to keep this recipe full AIP for the cookbook.

  2. These are AWESOME and I’m not even AIP. Heard about the recipe on the Phoenix Helix podcast. Both my husband and I really enjoyed them and I’ll definitely make them again. I have several recipes that kind of fall under this “comfort food beef with gravy” category but this is by far the easiest to make, and with the cleanest ingredients. Next time going to try it with all beef since I have a cow share in the freezer. Thanks!

  3. I follow Dr K’s version of AIP which seems to differ slightly from what I now see in mainstream-accepted AIP. Dr K does not permit mushrooms. I’m not real sure what I could sub for mushrooms. Have you tried it without?

    1. Hi Amanda!

      You can totally leave the mushrooms out. The mushrooms just help make a more flavorful, thicker, creamier gravy when blended in. You could try using cauliflower instead, which is something I haven’t personally tried, or just add in another veggie you like. Fennel is pretty tasty when roasted and blended into a gravy too! xx

    2. Thank you so much for the suggestions! I hate to ask for modifications as it seems everyone is demanding a substitution for every last ingredient from bloggers these days. But, mushrooms is not one I’m sure what to put in its place when it’s a significant ingredient in the recipe, otherwise I normally omit them in other recipes. This sounds like something my family will love and since I’ll be getting an IP for Christmas, I’m anxious to find suitable recipes. 🙂

  4. I made the meatballs today and really enjoyed them. I would like to do AIP but need to focus on osteoporosis for now. I think I will stick with paleo with a lean towards AIP and definitely keep your recipe to make in the future!!!!

    1. Hi Robin!

      Thanks for the great feedback!! I have osteoporosis too, caused by the autoimmune disease ankylosing spondylitis is my spine. And while I am not on a strict AIP diet either, I really enjoy the ingredients used on AIP, and love being apart of the AIP community, as I’ve used a kinda similar modified Paleo diet to help heal my body from autoimmunity.

      Cheers to eating foods that make us feel good! xx

    1. Hi Sarah,

      Since this recipe was specifically developed for the AIP Instant Pot Cookbook, I have not made them in the oven. I would just refer to the average bake time for other meatballs, a quick Google search shows most Swedish meatballs cook for about 20 to 30 minutes at 400*F. Cheers!

  5. Made these today because someone shared on Facebook… they were AMAZING!!! I don’t like mushrooms much because of the texture, but the sauce was so yummy! I had extra broth and sauce so I blended it all up into a kind of cream of mushroom soup. Also AMAZING!

    1. Hi Amber!

      Thanks so much for the great feedback! I totally agree, I love to make “cream of mushroom” soup in a very similar way.

  6. This was delicious! I ended up with way too much gravy though, so next time I will keep about half of the cooked onions and mushrooms and onyl blend the other half to make the gravy. The few onions and mushrooms that made it into the original meatball straining dish tasted so yummy and I wish I’d had more to chew on! I also added some Himalayan salt as well as Primal Palate breakfast seasoning (I put this stuff on EVERYTHING!) I figured it might replace the allspice and nutmeg well since it includes cinnamon among other yummy things (Himalayan Pink Salt, Garlic, Onion, Oregano, Cinnamon, Turmeric, Sage). So yummy!!

    1. Hi Kim!

      Thanks so much for the feedback! Glad to hear you enjoyed the recipe with your modifications. That seasoning blend sounds wonderful.

      Cheers!

    1. Hi Amber,

      I haven’t done it personally, but I “think” it would be fine to freeze them. Worst case maybe some of them crumble after freezing but the taste would still be great!

      Now, I have frozen my Paleo cream of mushroom soup recipe and reheated it with great results, and it’s a similar recipe to this gravy, so assume this gravy will freeze just fine too.

      Cheers!

  7. Pingback: 33 Amazing AIP Recipes (Paleo + Nourishing) – Heart Disease Remedy

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