Use up that leftover cranberry sauce with these delicious Instant Pot Cranberry Meatballs—ideal for a festive appetizer or a comforting family meal.
These Instant Pot Cranberry Meatballs are a quick and flavorful appetizer that’s perfect for holidays, parties, or an easy family dinner. Tender meatballs are cooked in a sweet and tangy cranberry sauce and enhanced with chili sauce for a hint of smoky spice.
Cranberry has a flavor that surprisingly complements these savory meatballs perfectly. However, if you’re wanting to use cranberry in a sweet recipe, try Cranberry Apple Crisp or Mini Cranberry Orange Cheesecakes.
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Post-Thanksgiving Appetizer
‘Tis the season for holiday parties! Whether it’s a work party, a family get-together, or a potluck, these tasty cranberry meatballs are going to be the star of the show!
We made these meatballs after Thanksgiving when we had a bunch of leftover cranberry sauce in our fridge. I grabbed some chili sauce at the store and used a few ingredients we had on hand to make the meatballs from scratch.
Why We Love Cranberry Meatballs
- Instant Pot Cranberry Meatballs are quick and easy to prepare, saving you time in the kitchen.
- These Cranberry Meatballs are a great way to use leftover cranberry sauce.
- Meatballs are kid-friendly and loved by picky eaters.
Recipe Ingredients
- Jellied Cranberry Sauce: Sweet and tangy, the cranberry sauce adds a festive flavor and a glossy finish to the meatballs.
- Chili Sauce: Spicy and savory, chili sauce adds depth and a bit of heat.
- Onion: Provides a subtle sweetness and a bit of crunch.
See the recipe card for full information on ingredients and quantities.
Variations
- Cranberry Orange Meatballs: Add ½ cup of orange marmalade to make these cranberry orange meatballs. The marmalade introduces a zesty sweetness.
- Spicy Meatballs: Add spice by using a hot chili sauce instead of a sweet one. You can also add a dash of hot sauce or some red pepper flakes for extra heat.
How to Make Instant Pot Cranberry Meatballs
Step 1: In a medium mixing bowl, combine the breadcrumbs, milk, and egg. Let the mixture stand for 3 minutes or until the crumbs have softened. Add the onion, parsley, garlic, salt, and pepper, and mix in. Using your hands, gently mix in the ground beef until well combined.
Step 2: For dinner-size meatballs, use a standard-size cookie scoop to form meatballs. For appetizer-size meatballs, use two teaspoons.
Step 3: Turn the Instant Pot on to SAUTE mode. Once hot, add the oil. Cook meatballs until browned on all sides, working in two batches if necessary.
Step 4: In a medium bowl or a 2-cup glass measuring cup, whisk together the cranberry sauce, Heinz sauce, brown sugar, and water. Pour over the meatballs.
Step 5: Place the lid on and lock it. Turn on MANUAL mode with high pressure selected for 12 minutes. Once cooked, allow the pressure to release naturally; this usually takes 7-10 minutes. Remove the lid and stir. Serve immediately or KEEP WARM for up to 3 hours.
Expert Tips
- Deglaze the Pot: After browning the meatballs, deglaze the Instant Pot with a little water or broth before adding the sauce. This prevents burning and incorporates extra flavor from the browned bits.
- Sauce Consistency: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this to the sauce after cooking and stir well.
FAQs
Yes, you can make them in a crockpot. Simply brown your meatballs on the stove before putting them in the crockpot. Then, pour the sauce over top and let it cook on high for 2-3 hours.
If you’re serving the meatballs as an entree, pair them with mashed potatoes and roasted veggies. For appetizers, use toothpicks or tiny forks for easy serving!
Storage Info
STORE your leftover meatballs in an airtight container in the refrigerator for up to 4 days. To FREEZE, store them in a freezer-safe container for up to 3 months. To reheat, thaw frozen meatballs in the fridge overnight.
REHEAT in the Instant Pot on the SAUTE mode until warmed through, or in the microwave in 30-second intervals, stirring occasionally. For the best texture, reheat on the stovetop over medium heat until hot.
Instant Pot Cranberry Meatballs Recipe
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Ingredients
For the Meatballs:
- 1/3 c. breadcrumbs - panko or regular
- 1/4 c. 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. oil - olive, canola, vegetable, avocado
For the Sauce:
- 7 oz. jellied cranberry sauce
- 6 oz. Heinz Chili Sauce
- 1 tbsp. brown sugar
- 1/4 c. water or orange juice
Instructions
- In a medium mixing bowl, combine the breadcrumbs, milk, and egg. Let the mixture stand for 3 minutes or until the crumbs have softened. Add the onion, parsley, garlic, salt, and pepper, and mix in. Using your hands, gently mix in the ground beef until well combined.
- For dinner-size meatballs, use a standard-size cookie scoop to form meatballs. For appetizer-size meatballs, use two teaspoons.
- Turn the Instant Pot on to SAUTE mode. Once hot, add the oil. Cook meatballs until browned on all sides, working in two batches if necessary.
- In a medium bowl or a 2-cup glass measuring cup, whisk together the cranberry sauce, Heinz sauce, brown sugar, and water. Pour over the meatballs.
- Place the lid on and lock it. Turn on MANUAL mode with high pressure selected for 12 minutes. Once cooked, allow the pressure to release naturally; this usually takes 7-10 minutes. Remove the lid and stir. Serve immediately or KEEP WARM for up to 3 hours.
Loved the sweet and savory combo, it worked so well.
We make these every year after Thanksgiving! We always have leftover cranberry sauce & my kids think these are the tastiest meatballs!