Step 1

Mix in all the meatball ingredients except butter and oil and mix well. Roll them into meatballs.

Step 2

Heat olive oil and 2 Tbsp butter in a skillet and place meatballs without crowding them and fry till golden brown on all sides. Plate them out and set aside.

Step 3

In the same pan, melt remaining 4 Tbsp butter. Gradually stir in flour to create a roux. Cook until flour starts to brown.

Step 4

Slowly stir in beef broth, mixing all those bits stuck to the pan into the sauce.

Step 5

Add in cream, Worcestershire sauce, mustard, salt and pepper. Cook for 4-5 minutes, until sauce starts to thicken up.

Step 6

Add in meatballs. Simmer for 10 minutes. Taste and adjust the seasonings to your liking.

Step 7

Serve it over bed of mashed potatoes. Garnish with chopped parsley and lingonberry jam.

Step 8

Mix all meatball ingredients, omitting butter and oil. Roll them into meatballs.

Step 9

Optional: If you want to add a little color to the meatballs, you can sear them in a skillet with oil and butter.

Step 10

Make a slurry by slowly stirring beef broth into flour in a bowl. Mix in remaining sauce ingredients.

Step 11

Place meatballs in crock pot and add in sauce mixture.

Step 12

Cover and cook on high for 2 hours or low for 4-5 hours, until internal temperature of the meatballs is 165°F.

Step 13

Set your Instant Pot to Saute mode. Add butter and olive oil, then and meatballs. Cook for a few minutes to brown them up, then remove and set aside.

Step 14

Add remaining butter to Instant Pot. Once melted, gradually add flour to create a roux.

Step 15

Stir in beef broth, Worcestershire sauce, mustard, salt and pepper. Mix well, making sure to get the bits stuck to the bottom mixed into the sauce.

Step 16

Seal lid of the pressure cooker.

Step 17

Set to Manual setting for 8 minutes, then allow pressure to release naturally for 10 minutes.

Step 18

Remove lid and stir in cream.