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
Scale
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.
