Instant Pot Cranberry Meatballs Recipe

Instant pot party meatballs served on a plate.

5 from 10 votes

Instant Pot Cranberry Meatballs Recipe

Use up that leftover cranberry sauce with these delicious Instant Pot Cranberry Meatballs—ideal for a festive appetizer or a comforting family meal.

Prep Time15

Cook Time22

Total Time37

Course: Appetizer

Cuisine: American

Servings:

Calories: 73kcal

Author: Andrea

Equipment

Instant Pot

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.

Notes

- This recipe can be easily doubled. The meatballs can be made smaller too.

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.

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