Auntie Lori’s Casserole–a Swedish meatball and potato dinner that is so simple to throw together in the Instant Pot or slow cooker.
Auntie Lori’s Casserole
This Swedish meatball and potato dinner totally surprised me with how delicious it turned out! I love that it uses frozen meatballs, which makes things so much easier on a busy night. The shredded carrots add such a nice little touch. They add some color and they seem to melt right in and give just the tiniest bit of sweetness. Greg basically camped out by the Instant Pot and ate this until it was completely gone… sorry, Skyler, no leftovers for you! (Recipe adapted from Auntie Lori’s Swedish Meatballs Casserole on Food.com).
Ingredients/Substitution Ideas
- Olive oil–or butter, canola oil
- Onion
- Mushrooms
- Worcestershire sauce
- Chicken or beef broth–or water and Better than Bouillon
- Carrot
- Frozen swedish meatballs–or frozen homestyle meatballs
- Russet potatoes–or red potatoes, yukon gold
- Kosher salt
- Black pepper
- Garlic powder
- Nutmeg
- Heavy cream–or 1/4 cup sour cream
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes.
Pour in the Worcestershire sauce and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the carrots, meatballs and potatoes. Sprinkle the potatoes with the salt, pepper, garlic powder and nutmeg.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
Temper the cream by stirring in some of the hot liquid from the Instant Pot into the cream. Then stir the cream into the Instant Pot. Add extra salt to taste, if needed.
Serve and enjoy!
Notes/Tips
- Serve with steamed green beans or roasted brussels sprouts, a buttered slice of crusty bread also goes nicely with this dinner.
- Shred the carrot finely. It blends into the sauce better and adds a subtle sweetness without changing the texture.
- Temper the cream slowly. This step keeps the cream from curdling when it hits the hot liquid. Stirring in a little hot broth first makes all the difference.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with carrot are Instant Pot Broccoli Cheddar Soup and Road Rage Casserole.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Auntie Lori’s Casserole
- Prep Time: 20 minutes
- Cook Time: 4 minutes (plus 10 minute NPR)
- Total Time: 24 minutes
- Yield: 4 servings 1x
Description
A Swedish meatball and potato dinner that is so simple to throw together in the Instant Pot or slow cooker.
Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced onion
- 4 oz sliced mushrooms
- 1 Tbsp Worcestershire sauce
- 1/2 cup chicken or beef broth
- 1 carrot, peeled and shredded
- 12 oz frozen swedish meatballs
- 14 oz Russet potatoes, peeled and cubed
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- Dash of nutmeg
- 1/4 cup heavy cream
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes.
- Pour in the Worcestershire sauce and broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the carrots, meatballs and potatoes. Sprinkle the potatoes with the salt, pepper, garlic powder and nutmeg.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set manual/pressure cook button to 4 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting.
- Temper the cream by stirring in some of the hot liquid from the Instant Pot into the cream. Then stir the cream into the Instant Pot. Add extra salt to taste, if needed.
- Serve and enjoy!
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and mushrooms and saute for 4 minutes. Transfer to the slow cooker.
- Stir in the Worcestershire, broth, carrots, meatballs and potatoes. Sprinkle with the salt, pepper, garlic powder and nutmeg.
- Cover and cook on low for 3-4 hours, or until potatoes are tender.
- Temper the cream by stirring in some of the hot liquid from the slow cooker into the cream. Then stir the cream into the slow cooker. Add extra salt to taste, if needed.
- Method: Instant Pot or Slow Cooker
More Instant Pot recipes with frozen meatballs…
Slow Cooker Spicy Coconut Meatballs
A slightly spicy creamy coconut sauce that is simmered with flavorful meatballs and then topped with chopped cilantro. This is such an easy recipe but totally tastes like something you’d order at a restaurant.
Instant Pot Dump and Go Meatball Lasagna
A perfect dinner on those nights when you need dinner fast! This 8 ingredient pasta dish is faster than picking up pizza and it will be gobbled up in no time.
Reagan’s Rockin Ravioli
Instant Pot or Crockpot ravioli and meatballs with homemade marinara sauce, parmesan and ricotta cheese.
Slow Cooker 3-Ingredient Party Meatballs
These meatballs are a perfect appetizer. With only 3 ingredients and the use of your crockpot they literally take 3 minutes to prepare. They are super flavorful with a little bit of savory and a little bit of sweetness.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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