Instant Pot Cranberry Meatballs Recipe

If you love the perfect combination of sweet, savory, and tangy all in one bite, you’re going to be absolutely thrilled with this Instant Pot Cranberry Meatballs Recipe. It’s a delightful dish that takes just minutes to prepare but delivers loads of flavor and warmth—ideal for holiday gatherings or cozy family dinners. The juicy meatballs paired with the luscious cranberry sauce offer a festive flair that’s as comforting as it is memorable. Plus, using the Instant Pot means you get that tender texture without fuss or long cook times!

Ingredients You’ll Need

The ingredients for this Instant Pot Cranberry Meatballs Recipe are refreshingly simple, but each one plays an essential role in bringing the perfect balance of taste, texture, and color to the table. From the tender meat blend to the bright cranberry sauce, every element contributes to the magic of this dish.

• 1/3 cup breadcrumbs (panko or regular): These add a lovely lightness and help bind the meatballs so they stay tender, not dense.
• 1/4 cup milk: Moistens the breadcrumbs and keeps the meatballs juicy as they cook.
• 1 egg: Acts as a natural binder all while adding a subtle richness to the meat mixture.
• 3 tbsp minced onion: Gives depth of flavor and a gentle sweetness that complements the beef beautifully.
• 1/2 tsp dried parsley: Adds a fresh herb note without overpowering the other flavors.
• 1/2 tsp garlic powder: Brings a warm, savory punch that enhances the overall profile.
• 1/4 tsp coarse kosher sea salt: Essential for seasoning and balancing the sweetness of the cranberry sauce.
• 1/4 tsp ground black pepper: A subtle heat that lifts the flavors without overwhelming.
• 1 lb ground beef: The hearty base of your meatballs; pick good quality for the best taste.
• 1 tbsp olive oil (or canola, vegetable, avocado): For browning the meatballs to develop a beautiful crust and flavor.
• 7 oz jellied cranberry sauce: The star ingredient that gives the dish its signature sweet-tart zing.
• 6 oz Heinz Chili Sauce: Adds tang and a hint of spice to complement the cranberries.
• 1 tbsp brown sugar: Enhances the sauce’s sweetness and balances acidity.
• 1/4 cup water or orange juice: Keeps the sauce silky and adds a subtle citrus brightness if using orange juice.

How to Make Instant Pot Cranberry Meatballs Recipe

Step 1: Prepare the Meatballs

Begin by mixing your breadcrumbs, milk, and egg in a medium bowl, letting the mixture sit for about 3 minutes to allow the breadcrumbs to fully absorb the moisture. This little step ensures your meatballs come out tender and perfectly textured.

Step 2: Add Seasonings and Meat

Now, stir in the minced onion, dried parsley, garlic powder, salt, and pepper. These spices create that lovely savory backbone. Once everything is combined, mix in the ground beef gently but thoroughly to ensure even distribution of flavors.

Step 3: Form the Meatballs

Use a cookie scoop for evenly sized dinner-sized portions or teaspoons for bite-sized appetizers. Consistent sizing helps them cook evenly in the Instant Pot.

Step 4: Brown the Meatballs

Set your Instant Pot to SAUTE mode and add the olive oil. Working in batches to avoid overcrowding, brown the meatballs on all sides until they develop a beautiful crust. This caramelization adds tremendous depth of flavor.

Step 5: Make the Sauce

In a bowl, whisk together the jellied cranberry sauce, Heinz Chili Sauce, brown sugar, and water (or orange juice). This tangy-sweet mixture is what transforms the meatballs into an irresistible treat.

Step 6: Combine and Pressure Cook

Pour the sauce over the browned meatballs in the Instant Pot. Seal the lid and cook on MANUAL (pressure cook) mode for 12 minutes. After cooking, allow the pressure to release naturally so the flavors have time to settle beautifully.

Step 7: Serve Warm

Once the Instant Pot has released pressure, give the meatballs a gentle stir, making sure each one is coated with the luscious cranberry sauce. Serve immediately or keep warm in the pot for up to 3 hours to enjoy later.

How to Serve Instant Pot Cranberry Meatballs Recipe

Garnishes

Adding fresh garnishes can really brighten this dish and make it look as stunning as it tastes. Try sprinkling chopped fresh parsley or green onions on top. A few orange zest strips can also add a lovely aromatic touch that pairs well with the cranberry sauce.

Side Dishes

This dish shines with cozy, comforting sides. Mashed potatoes or creamy polenta are perfect for soaking up the tangy sauce. For something lighter, roasted green beans or a crisp autumn salad with walnuts and goat cheese will complement the rich flavors wonderfully.

Creative Ways to Present

Thinking of serving this for a party? Skewer appetizer-sized meatballs with toothpicks for easy grabbing. Or pile the meatballs on mini slider buns for a fun twist. They also make a fantastic topping for baked potatoes or even festive flatbreads.

Make Ahead and Storage

Storing Leftovers

Let any leftover meatballs cool completely before transferring them to an airtight container. Stored in the fridge, they will keep fresh for 3 to 4 days, making for convenient next-day meals or snacks.

Freezing

If you want to save these for even longer, freeze the cooked meatballs in a single layer on a baking sheet first, then transfer to a freezer-safe bag or container. They will stay delicious up to 3 months and thaw quickly on the counter or overnight in the fridge.

Reheating

Reheat refrigerated or thawed meatballs gently on the stovetop over low-medium heat with a splash of water or extra cranberry sauce to keep them moist. You can also warm them in a microwave, covered, for about 1 to 2 minutes depending on your microwave’s power.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken work well if you want a leaner option. The key is not to overmix and keep the breadcrumbs and milk to retain moisture, so your meatballs stay juicy.

Is it necessary to brown the meatballs first?

Browning adds flavor and texture that really enhances this dish. While you can skip it to save time, your meatballs may be softer and less browned, so the sauce will carry more of the flavor.

Can I make the sauce from scratch instead of using canned cranberry sauce?

Yes, but canned jellied cranberry sauce is convenient and provides the perfect sweet-tart balance. If making from scratch, be sure to finely puree your cranberries and adjust the sugar to taste.

How spicy is this dish?

This recipe has just a mild, tangy kick from the chili sauce but it’s predominantly sweet and savory. You can add a pinch of cayenne if you like more heat or leave it as is for family-friendly flavor.

What if I don’t have an Instant Pot?

You can still make these meatballs on the stovetop or in the oven. Brown the meatballs and then simmer them gently in the cranberry-chili sauce on the stove until cooked through and sauce thickens, or bake them and then toss with warm sauce.

Final Thoughts

I cannot recommend this Instant Pot Cranberry Meatballs Recipe enough if you’re looking for something that feels both festive and effortlessly delicious. It’s a guaranteed crowd-pleaser with minimal fuss and maximum flavor. So gather your ingredients, turn on that Instant Pot, and get ready to fall in love with a dish that’s as cozy as it is joyous. You’re going to want to make this one again and again!

Instant Pot Cranberry Meatballs Recipe

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4 from 35 reviews

• Author: admin
• Total Time: 37 minutes
• Yield: 24 servings 1x

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Description

This Instant Pot Cranberry Meatballs recipe combines juicy ground beef meatballs with a sweet and tangy cranberry chili sauce, making a perfect appetizer or main dish. The meatballs are browned in the Instant Pot and then pressure cooked in the vibrant sauce for tender, flavorful results in just 37 minutes.

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Ingredients

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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

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Instructions

1. Prepare the Meatballs: In a medium mixing bowl, combine the breadcrumbs, milk, and egg. Let this mixture stand for 3 minutes to allow the breadcrumbs to absorb the liquid. Add the minced onion, dried parsley, garlic powder, coarse kosher salt, and ground black pepper. Mix in the ground beef until all ingredients are well combined to form the meatball mixture.
2. Form Meatballs: Use a cookie scoop for larger, dinner-sized meatballs or teaspoons for smaller appetizer-sized meatballs. Shape the mixture into evenly sized balls to ensure uniform cooking.
3. Brown Meatballs: Turn your Instant Pot to SAUTE mode and add the olive oil. In batches, brown the meatballs on all sides, being careful not to overcrowd the pot. This step adds a nice crust and flavor to the meatballs.
4. Prepare the Sauce: While browning the meatballs, whisk together the jellied cranberry sauce, Heinz Chili Sauce, brown sugar, and water (or orange juice) in a bowl until smooth and well combined.
5. Add Sauce and Cook: Once the meatballs are browned, pour the prepared sauce over them inside the Instant Pot. Secure the lid and set the Instant Pot to MANUAL mode with high pressure for 12 minutes to cook the meatballs through while infusing them with the sauce flavors.
6. Pressure Release and Serve: After cooking, allow the Instant Pot to naturally release pressure to keep the meat tender. Open the lid carefully, stir the meatballs gently to coat in the sauce, and serve immediately. You can also keep the meatballs warm in the pot for up to 3 hours before serving.

Notes

• For a sweeter sauce, substitute water with orange juice for a citrusy twist.
• You can use ground turkey or chicken as a leaner alternative to ground beef.
• Do not overcrowd the pot when browning meatballs to ensure they sear properly.
• Use fresh parsley instead of dried if preferred; increase quantity to 1 tbsp finely chopped.
• Leftovers can be refrigerated for up to 3 days and reheated gently.
• Serve with rice, mashed potatoes, or crusty bread to soak up the sauce.

• Prep Time: 10 minutes
• Cook Time: 27 minutes
• Category: Main Dish
• Method: Instant Pot
• Cuisine: American