Description
Savor the delightful combination of tender meatballs in a creamy sauce, perfectly complemented by sweet-tart lingonberry jam—a comforting dish for any occasion.
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 1/4 cup milk (or plant-based milk)
- Salt and pepper to taste
- 1 cup low-sodium beef broth
- 1/2 cup heavy cream (or half-and-half)
- 1/4 cup lingonberry jam (plus extra for serving)
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, chopped onion, and milk. Season with salt and pepper. Mix until just combined.
- Form small meatballs about one inch in diameter and place them on a plate.
- Set your Instant Pot to sauté mode and heat a little oil. Brown each side of the meatballs in batches for about two minutes per side. Remove from pot.
- Add beef broth to the pot, scraping up any brown bits from the bottom for extra flavor. Stir in heavy cream and half of the lingonberry jam.
- Return meatballs to the pot, ensuring they are covered with sauce. Close the lid and set to manual high pressure for eight minutes.
- Once cooking is complete, safely release pressure. Serve meatballs drizzled with remaining lingonberry jam alongside mashed potatoes or egg noodles.
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 370
- Sugar: 5g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - For a lighter option, substitute ground beef with ground turkey or chicken. - Add sautéed mushrooms or fresh herbs like rosemary for additional flavor variations. - Leftover meatballs can be stored in an airtight container in the fridge for up to three days.