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.
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 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.
- 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.
- 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.
- 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.
- 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.
- 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
