I love Swedish meatballs so I was looking for something similar, but with a bit of a twist, and with mushrooms and noodles this makes an incredibly hearty dinner.
For the meatballs
I use several ingredients to increase the umami flavor in the meatballs. Parmesan cheese, Minor’s beef base, Maggi liquid seasoning, onion powder and garlic powder. I substituted the milk with beer and added powdered milk (this is great to have on hand).
To make the mixing easier, I like to blend the liquids and some of the seasonings in a Nutribullet blender. Typically I will blend the beer, egg, beef base, Maggi, garlic powder and onion powder until homogeneous.
Add the liquid to the rest of the ingredients (meat, breadcrumbs, dried onions, parsley and black pepper). And mix by hand. I know of no other way to do this unfortunately. I’ve tried to do it in the mixer but the meat just got tough.
And form into balls and bake in a preheated 350 degree oven for about 20 minutes (this is going to depend on how big your meatballs are. I made mine pretty large). These can be made a day or a week ahead (or even frozen!)
And assemble ingredients for the noodles and gravy.
For the gravy and noodles
Add water, beef base and quartered mushrooms to the Instant Pot. Cook on high pressure for 4 minutes.
Add noodles, wine flour, and black pepper to the pot. Cook on high pressure for 4 minutes. Quick release.
In a separate pot, make a roux of butter and flour. Add some of the liquid from the Instant Pot to the pot and stir. Add liquid as necessary and cook until thickened. Add cream and mix.
Stir the gravy back into the noodles.
Add meatballs and stir. Cook on high slow cook until you’re ready. Adjust seasoning with beef base.
And serve! So hearty and just really amazing.
If you like this recipe you will also like:
- Swedish Meatballs With Sour Cream Gravy
- Instant Pot Beery Ranch Bacon Sliders
- Instant Pot Beery Beefy Chili
- Instant Pot Greek Meatloaf
Instant Pot Meatballs With Mushroom Gravy
Equipment
- Instant Pot
Ingredients
For the meatballs
- 2 pounds ground beef
- 1 cup seasoned bread crumbs
- 2/3 cup beer
- ½ cup Parmesan cheese
- ¼ cup dried onions
- 4 tablespoons milk powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon Minor’s beef base
- 1 tablespoon dried parsley
- ½ teaspoon black pepper
- ½ teaspoon dried red peppers
- 1 egg
- 2 teaspoons Maggi Seasoning
For the noodles
- 1 pound egg noodles
- 4 cups water
- 3 tablespoons butter
- 6 tablespoons flour
- 2 tablespoons to taste Minor’s beef base
- ½ teaspoon black pepper
- 16 ounces mushrooms quartered
- 2 tablespoons wine flour
- ¼ cup heavy whipping cream
Instructions
For the meatballs
- Combine ingredients and mix well. Bake in a preheated 350 degree Fahrenheit for 20-22 minutes until meatballs are cooked through.
For the noodles
- Add 1 cup of the water, the mushrooms, and beef base to the Instant pot and cook on high pressure for 4 minutes. Quick release. Add noodles and remaining water and cook on high pressure for 4 minutes. Quick release. In a separate pot on the stove over medium heat, melt the butter. Add the flour and cook for a minute. Add some of the liquid from the pot (and extra water if needed) and cook until thickened. Add back to the Instant Pot with the meatballs and stir. Cook on high slow cook until everything is heated through.
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