Description
These Instant Pot Cranberry Meatballs are a perfect blend of sweet and savory flavors, making them a delightful addition to any gathering or meal. The tender meatballs are cooked in a tangy cranberry-chili sauce that will have everyone coming back for more.
Ingredients
Units
Scale
For the 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)
For the 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 breadcrumbs, milk, and egg. Let stand for 3 minutes. Add onion, parsley, garlic, salt, and pepper. Mix in ground beef until well combined.
- Form Meatballs: Use a cookie scoop for dinner-size or teaspoons for appetizer-size meatballs.
- Cook Meatballs: Brown meatballs in the Instant Pot on SAUTE mode in batches.
- Prepare the Sauce: Whisk together cranberry sauce, Heinz sauce, brown sugar, and water. Pour over meatballs.
- Cook in Instant Pot: Pressure cook on MANUAL mode for 12 minutes. Allow natural pressure release.
- Serve: Stir and serve immediately or keep warm for up to 3 hours.
Notes
- You can adjust the sweetness of the sauce by adding more or less brown sugar.
- For a spicier kick, consider adding a pinch of cayenne pepper to the sauce.
Nutrition
- Serving Size: 1 meatball
- Calories: 98
- Sugar: 4g
- Sodium: 220mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 26mg
