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
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)
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
