If you’re looking for the perfect blend of tangy sweetness and hearty comfort, this Instant Pot Cranberry Meatballs Recipe is about to become your new favorite. Imagine tender, juicy meatballs infused with warm spices, cooked effortlessly in your Instant Pot, then smothered in a luscious cranberry and chili sauce that hits all the right notes. It’s an easy crowd-pleaser with a funky twist, perfect for holiday parties, family dinners, or anytime you want to elevate simple ingredients into something special. Let me show you how to make this irresistible dish that’s bursting with flavor and ready in under 40 minutes.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in making these meatballs moist, flavorful, and beautifully sauced. From the tenderizing milk soak to the zesty cranberry blend, each component complements the others in an easy, fuss-free way that guarantees satisfaction.
- Breadcrumbs (1/3 cup): Use panko or regular to provide structure and lightness to the meatballs without making them dense.
- Milk (1/4 cup): Soaks the breadcrumbs, keeping the meatballs wonderfully moist and tender.
- Egg (1): Acts as a binder to hold the meatball mixture together perfectly.
- Minced onion (3 tbsp): Adds subtle sweetness and depth to the meat mixture.
- Dried parsley (1/2 tsp): Brings a mild herby freshness to brighten the flavor.
- Garlic powder (1/2 tsp): Provides a warm, savory background note.
- Coarse kosher sea salt (1/4 tsp): Enhances all the natural flavors without overpowering.
- Ground black pepper (1/4 tsp): Adds a gentle heat that complements the sweet sauce.
- Ground beef (1 lb): The hearty base for the meatballs, choose a quality cut for best results.
- Olive oil (1 tbsp): Used for browning the meatballs, contributing to a beautiful crust and flavor.
- Jellied cranberry sauce (7 oz): The star of the sauce, infusing each bite with bright, fruity sweetness.
- Heinz chili sauce (6 oz): Brings tangy, savory balance to the cranberry’s sweetness.
- Brown sugar (1 tbsp): Adds warmth and depth, mellowing the tartness of the cranberries.
- Water or orange juice (1/4 cup): Thins the sauce slightly and adds a bit of natural sweetness and acidity for balance.
How to Make Instant Pot Cranberry Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining your breadcrumbs, milk, and egg in a medium bowl, then let this mixture rest for about three minutes to allow the breadcrumbs to soak up the liquid. Meanwhile, add your minced onion, parsley, garlic powder, salt, and pepper. Then lovingly bring in the ground beef, mixing gently but thoroughly until everything comes together just right. This careful mixing ensures every tender bite is perfectly seasoned and juicy.
Step 2: Form the Meatballs
Now for the fun part — shaping your meatballs. Whether you want hearty dinner-size meatballs or bite-sized appetizers, a cookie scoop or teaspoons are your best friends here. This ensures even cooking and consistent portions. Remember, a little love in shaping makes them hold their shape beautifully during cooking.
Step 3: Brown the Meatballs
Set your Instant Pot to SAUTE mode and heat the olive oil. Working in batches, brown the meatballs on all sides. This step adds a lovely caramelized crust and locks in the juices, elevating your meatballs from good to outstanding. Don’t rush—this part makes all the difference in flavor and texture.
Step 4: Make the Cranberry-Chili Sauce
While the meatballs rest, whisk together the jellied cranberry sauce, Heinz chili sauce, brown sugar, and either water or orange juice. This sauce balances sweet, tangy, and slightly spicy notes, perfectly complementing the savory meatballs.
Step 5: Pressure Cook the Meatballs
Pour the sauce right over the browned meatballs in the Instant Pot. Seal the lid and set it to MANUAL mode for 12 minutes. Once the timer beeps, let the pressure release naturally to allow the flavors to meld beautifully.
Step 6: Finish and Serve
Give everything a gentle stir to coat the meatballs evenly in that gorgeous, glossy cranberry sauce. Serve them hot or keep them warm in the Instant Pot’s “Keep Warm” mode for up to 3 hours, ready to wow your guests whenever they’re hungry.
How to Serve Instant Pot Cranberry Meatballs Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few whole cranberries can brighten this dish visually and add a fresh pop to each bite. If you love a little extra zing, a dash of grated orange zest complements the cranberry beautifully.
Side Dishes
These cranberry meatballs pair wonderfully with creamy mashed potatoes, buttery egg noodles, or a fluffy rice pilaf. For some greens, steamed broccoli, roasted Brussels sprouts, or a crisp garden salad offer a perfect balance.
Creative Ways to Present
Serve them cocktail-style on a platter with toothpicks for parties or ladle them over crusty bread for a cozy dinner. For a fun twist, turn them into sliders with mini buns and slaw, making a delightful handheld treat that guests will keep coming back to.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cranberry meatballs in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so they taste fantastic as leftovers or the next-day lunch.
Freezing
If you want to save some for later, freeze the cooked meatballs in their sauce in a freezer-safe container for up to 3 months. To prevent sticking, lay them in a single layer on a baking sheet first, freeze, then transfer to a container or bag.
Reheating
Reheat the meatballs gently in a saucepan over low heat or in the microwave, stirring occasionally to avoid drying out. Adding a splash of water or orange juice can refresh the sauce, making it taste just as vibrant as when freshly made.
FAQs
Can I use ground turkey instead of beef in this Instant Pot Cranberry Meatballs Recipe?
Absolutely! Ground turkey works well and offers a leaner alternative. Just keep in mind it may cook a bit faster, so adjust your browning time accordingly and watch for doneness during pressure cooking.
Is there a dairy-free option for the breadcrumbs and milk?
Yes, you can substitute the milk with any plant-based milk such as almond or oat milk, and breadcrumbs are generally dairy-free, but you might want to check the label just to be sure.
Can these meatballs be made gluten-free?
Definitely! Use gluten-free breadcrumbs or crushed gluten-free crackers instead of regular breadcrumbs, and confirm your chili sauce is gluten-free as well. The Instant Pot Cranberry Meatballs Recipe adapts nicely to dietary needs.
What if I don’t have cranberry sauce on hand?
If you’re out of cranberry sauce, you can make a quick homemade version by simmering fresh cranberries with sugar and orange juice until thickened. It adds a lovely fresh tartness and works just as beautifully in the recipe.
How can I make the meatballs spicier?
To kick the heat up a notch, add a pinch of cayenne pepper to the meatball mixture or stir a bit of hot sauce into the cranberry-chili sauce. You can easily customize the spice level to suit your palate.
Final Thoughts
This Instant Pot Cranberry Meatballs Recipe is such a joy to make and eat. It combines straightforward ingredients with bold, festive flavors that bring comfort and excitement to your table. Whether you serve them for a holiday party or a cozy weeknight dinner, these meatballs are sure to become a beloved staple. Give them a try — I promise it will be love at first bite!
Print
Instant Pot Cranberry Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 24 servings
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
These Instant Pot Cranberry Meatballs combine tender, flavorful beef meatballs with a tangy-sweet cranberry and chili sauce, creating a perfect appetizer or main dish that’s quick and easy to prepare using the Instant Pot. The meatballs are browned first for extra flavor, then pressure cooked with a homemade sauce that balances sweet and savory in every bite.
Ingredients
Meatballs
- 1/3 cup breadcrumbs (panko or regular)
- 1/4 cup milk
- 1 egg
- 3 tbsp minced onion
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp coarse kosher sea salt
- 1/4 tsp ground black pepper
- 1 lb ground beef
- 1 tbsp olive oil (canola, vegetable, or avocado oil)
Sauce
- 7 oz jellied cranberry sauce
- 6 oz Heinz Chili Sauce
- 1 tbsp brown sugar
- 1/4 cup water or orange juice
Instructions
- Prepare the Meatballs: In a medium bowl, combine the breadcrumbs, milk, and egg and let the mixture stand for 3 minutes to allow the breadcrumbs to absorb the liquid. Add the minced onion, dried parsley, garlic powder, kosher salt, and ground black pepper. Mix in the ground beef thoroughly until all ingredients are well combined.
- Form Meatballs: Use a cookie scoop for dinner-size meatballs or teaspoons for smaller appetizer-sized ones. Shape the meat mixture into evenly sized meatballs.
- Cook Meatballs: Turn the Instant Pot on to SAUTE mode and heat the olive oil. Brown the meatballs in batches, making sure not to overcrowd the pot, until they develop a nice crust on all sides. Remove and set aside.
- Prepare the Sauce: In a bowl, whisk together the jellied cranberry sauce, Heinz chili sauce, brown sugar, and water (or orange juice) until smooth and well blended.
- Cook in Instant Pot: Return the browned meatballs to the Instant Pot. Pour the prepared sauce evenly over the meatballs. Close the lid, set the valve to sealing, and cook on MANUAL (pressure cook) mode for 12 minutes.
- Release Pressure and Serve: Allow the pressure to release naturally before opening the lid. Stir the meatballs gently to coat them well in the sauce. Serve immediately or keep warm in the Instant Pot for up to 3 hours.
Notes
- For a slightly tangier sauce, substitute water with fresh orange juice.
- Make sure not to overcrowd the Instant Pot while browning to ensure the meatballs get a good sear.
- Leftover meatballs can be refrigerated for up to 3 days and reheated gently in the sauce.
- This recipe is perfect for holiday parties or game day gatherings.
- Use gluten-free breadcrumbs to make this recipe gluten free.
