Instant Pot Cranberry Meatballs Recipe
If you are craving a holiday-worthy dish that comes together quickly without sacrificing any cozy, rich flavors, then this Instant Pot Cranberry Meatballs Recipe is about to become your new favorite go-to. These meatballs perfectly balance savory ground beef with the tangy sweetness of cranberry and schmaltzy chili sauce, creating a mouthwatering sauce that’s versatile and downright addictive. Whether you’re serving a crowd or enjoying a flavorful weeknight meal, this recipe offers the ease of the Instant Pot with a flavor profile that feels like a festive celebration in every bite.
Ingredients You’ll Need
Each ingredient here plays a crucial role in building the texture, flavor, and vibrant color of your meatballs and sauce. From the tenderizing breadcrumbs to the zingy cranberry sauce, every component is simple yet essential for that perfect mouthful.
- Breadcrumbs: Using panko or regular adds structure to the meatballs and keeps them tender.
- Milk: Moistens the breadcrumbs, ensuring juicy meatballs every time.
- Egg: Acts as a binder to hold the meatball mixture together perfectly.
- Minced onion: Brings mild sharpness and sweetness to the mix without overpowering.
- Dried parsley: Provides a subtle herbaceous note that brightens flavor.
- Garlic powder: Adds savory warmth in an easy-to-blend form.
- Coarse kosher sea salt: Essential for enhancing all the flavors deeply.
- Ground black pepper: Gives a touch of spicy earthiness to balance the sweetness.
- Ground beef: The hearty, meaty base that turns this dish into a satisfying main course.
- Olive oil: Perfect for browning the meatballs with a lovely golden crust.
- Jellied cranberry sauce: The star ingredient providing tangy sweetness and beautiful color.
- Heinz Chili Sauce: Adds a smooth, subtly spicy kick to the sauce.
- Brown sugar: Balances acidity by adding rich, caramel undertones.
- Water or orange juice: Keeps the sauce silky and helps meld all flavors together.
How to Make Instant Pot Cranberry Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the breadcrumbs, milk, and egg in a mixing bowl. Let this mixture sit for a few minutes so the breadcrumbs absorb the milk fully, resulting in moist, tender meatballs. Then stir in the minced onion, dried parsley, garlic powder, salt, and black pepper, mixing everything thoroughly. Finally, add the ground beef and gently combine until just mixed – overworking the meat can make the meatballs tough.
Step 2: Form the Meatballs
Using a cookie scoop or your hands, portion out the meat mixture into evenly sized balls. For dinner servings, use a cookie scoop to make larger meatballs, and if you want to serve appetizer-sized bites, teaspoons work perfectly. Getting the size consistent ensures they cook evenly in the Instant Pot.
Step 3: Brown the Meatballs in the Instant Pot
Set your Instant Pot to SAUTE mode and heat the olive oil. Brown the meatballs in batches, taking care not to overcrowd the pot. Browning adds beautiful caramelization and flavor, plus it helps the meatballs hold their shape better during pressure cooking.
Step 4: Whisk Together the Sauce
In a separate bowl, combine the jellied cranberry sauce, Heinz chili sauce, brown sugar, and water or orange juice. Whisk until smooth and slightly thickened. This sauce is where the magic happens, balancing tang, sweet, and a hint of heat—a harmony that makes this Instant Pot Cranberry Meatballs Recipe truly special.
Step 5: Pressure Cook the Meatballs
Pour the sauce over the browned meatballs inside the Instant Pot. Seal the lid and set the cooker to MANUAL mode for 12 minutes. Let the pressure release naturally afterward to preserve juiciness and flavor depth.
Step 6: Serve or Keep Warm
Once the pressure is released, give the meatballs a gentle stir to coat them evenly in the luscious sauce. Serve immediately for best flavor, or use the KEEP WARM setting for up to 3 hours without drying out this delicious dish.
How to Serve Instant Pot Cranberry Meatballs Recipe
Garnishes
Adding a sprinkle of freshly chopped parsley or a little cracked black pepper right before serving can brighten the presentation and add a fresh contrast. Toasted walnut bits or slivered almonds also pair beautifully if you’re looking to add an unexpected crunch.
Side Dishes
These meatballs shine when paired with creamy mashed potatoes or fluffy rice to soak up that tangy sauce. For a lighter option, steamed green beans or roasted Brussels sprouts make excellent choices to keep the meal colorful and well-rounded.
Creative Ways to Present
Serve these meatballs on toothpicks as festive party appetizers, or pile them into a slider bun topped with a dollop of crema or sour cream for a delicious twist. They also make a fantastic topping for a rustic bruschetta or can be stirred into pasta for a comforting dinner surprise.
Make Ahead and Storage
Storing Leftovers
Place any leftover cranberry meatballs in an airtight container and refrigerate. They keep well for up to 4 days, making them perfect for meal prep or quick lunches that still feel indulgent.
Freezing
To freeze, arrange the meatballs in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer bag or container. They’ll stay delicious for up to 3 months. When ready to eat, thaw overnight in the fridge.
Reheating
The best way to reheat is gently warming the meatballs in a skillet over low heat with a splash of water or broth to keep them moist. You can also reheat in the microwave, but do so in short intervals to avoid drying out the sauce and the meat.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well in this recipe, though it’s leaner so the meatballs might be a touch less juicy. Consider adding a bit of olive oil or an extra egg to keep them tender.
What if I don’t have jellied cranberry sauce?
You can substitute with whole berry cranberry sauce or even homemade cranberry sauce if you like. Keep in mind that whole berry sauce will add texture and a slightly different sweetness, which can be delicious in its own right.
Is this recipe suitable for a crowd?
Definitely! This recipe makes about 24 meatballs, which serves a good-sized group as appetizers or a smaller party for a main course. Plus, it’s easy to scale up as needed.
Can I make the sauce spicier?
Yes, adding a pinch of cayenne or a dash of hot sauce to the cranberry chili sauce mixture can give it a nice kick without overpowering the overall flavor balance.
How do I prevent meatballs from falling apart?
Make sure you don’t overmix the meat, and be gentle when forming the meatballs. Also, browning them before pressure cooking helps them hold together beautifully throughout the cooking process.
Final Thoughts
There’s something so comforting and festive about this Instant Pot Cranberry Meatballs Recipe that makes it irresistible any time of year. The ease of the Instant Pot combined with the harmonious blend of sweet, savory, and tangy flavors transforms a simple dinner into a memorable feast. I can’t wait for you to try this recipe and see just how quickly it becomes a staple in your kitchen—happy cooking!
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Instant Pot Cranberry Meatballs Recipe
- Total Time: 37 minutes
- Yield: 24 meatballs 1x
Description
Delicious and easy Instant Pot cranberry meatballs combine tender ground beef meatballs with a tangy, sweet cranberry and chili sauce. Prepared quickly and cooked under pressure, this recipe yields perfectly juicy meatballs coated in a flavorful sauce, ideal for entertaining or a hearty appetizer.
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)
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 Meatball Mixture: In a medium mixing bowl, combine the breadcrumbs, milk, and egg. Let the mixture stand for 3 minutes to allow the breadcrumbs to soak and soften. Then add the minced onion, dried parsley, garlic powder, kosher sea salt, and ground black pepper. Mix well until combined. Finally, incorporate the ground beef and mix thoroughly until all ingredients are evenly distributed.
- Form Meatballs: Using a cookie scoop for dinner-size meatballs or teaspoons for appetizer-size, shape the beef mixture into uniform meatballs to ensure even cooking.
- Brown Meatballs in Instant Pot: Set the Instant Pot to SAUTE mode and add 1 tablespoon of olive oil. In batches, brown the meatballs on all sides. This step seals in flavor and gives them a nice texture before pressure cooking. Remove and set aside after browning.
- 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 combined.
- Combine and Cook: Place the browned meatballs back into the Instant Pot and pour the prepared sauce over them, ensuring they are evenly coated. Seal the Instant Pot lid and set it to MANUAL mode (or Pressure Cook) for 12 minutes.
- Release Pressure and Serve: After cooking, allow the Instant Pot to release pressure naturally to maintain the meatballs’ tenderness. Once pressure is fully released, open the lid, stir gently to coat the meatballs in sauce, and serve immediately. The meatballs can be kept warm in the pot for up to 3 hours before serving.
Notes
- Use fresh or leftover ground beef for best flavor and texture.
- You can substitute the Heinz Chili Sauce with your preferred chili or barbecue sauce depending on your taste.
- For a gluten-free version, use gluten-free breadcrumbs and verify that the chili sauce is gluten-free.
- Adjust the brown sugar in the sauce for sweeter or less sweet preferences.
- Use orange juice instead of water in the sauce for a citrusy twist.
- Do not skip browning the meatballs as it enhances texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: American
