Return the meatballs to the pot. Sprinkle in some of the allspice and salt, then cook covered on high pressure for 5 minutes. Allow the pot to naturally release for 10 minutes.
STEP 3. Make the sauce
While the meatballs are cooking, whisk flour and water together to form a smooth paste.
After releasing any remaining pressure, add the flour mixture to the pot over the meatballs, along with the whipping cream and remaining ingredients.
SAUTE until thick and bubbly.
Serve hot and enjoy!
How to Serve
My two favorite ways to enjoy Swedish meatballs are over egg noodles or with mashed potatoes. The creamy sauce mixes with the starch makes for a satisfying comfort food experience!
To complete the meal, I find Swedish Meatballs need a little freshness. A cucumber tomato salad and some sweetness from a lingonberry sauce are my picks!
You could also serve this with broccoli, red cabbage, green beans or any favorite vegetable.
Ingredients
This recipe is better than most Chinese takeout versions
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