Description
These Instant Pot Cranberry Meatballs are a perfect blend of sweet and savory flavors, making them ideal for both appetizers and main courses. Tender meatballs are smothered in a tangy cranberry chili sauce that is sure to be a hit at any gathering.
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 oil)
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 until crumbs soften. Add onion, parsley, garlic, salt, and pepper. Gently mix in ground beef until well combined.
- Form Meatballs: Use a cookie scoop for dinner-size meatballs or teaspoons for appetizer-size meatballs.
- Cook Meatballs: Brown meatballs in the Instant Pot on SAUTE mode in batches.
- Make the Sauce: Whisk together cranberry sauce, Heinz sauce, brown sugar, and water. Pour over meatballs.
- Pressure Cook: Lock the lid, cook on MANUAL mode at high pressure for 12 minutes. Allow natural pressure release for 7-10 minutes. Stir and serve.
Nutrition
- Serving Size: 1 meatball
- Calories: 110
- Sugar: 6g
- Sodium: 260mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 30mg
