If you love the idea of sweet and savory flavors coming together in one irresistible bite, then the Instant Pot Cranberry Meatballs Recipe is about to become your new favorite party trick. This dish is quick to pull together, yet brings a festive flair and juicy, saucy perfection you’ll want to serve year-round. Whether you’re hosting a holiday gathering or just need a crowd-pleasing appetizer on a busy weeknight, these meatballs deliver big flavor with minimal effort—thanks to the magic of the Instant Pot and a handful of pantry staples.
Ingredients You’ll Need
There’s nothing complicated here—just a handful of accessible ingredients that each play a starring role in the final dish. Every component brings something special, from tender, flavorful meatballs to a tangy-sweet sauce that will have everyone reaching for seconds.
- Ground beef: Choose 80/20 for juicy, tender meatballs that stay moist during pressure cooking.
- Breadcrumbs: Act as the binder, soaking up moisture and keeping the meatballs light.
- Milk: Adds extra moisture and tenderness to the meatball mixture.
- Large egg: The glue that holds the mixture together while cooking.
- Finely grated onion: Blends easily into the meat, adding subtle sweetness and flavor without chunks.
- Garlic powder: Provides a warm, savory undertone that enhances the beef.
- Salt: Essential for seasoning and bringing all the flavors forward.
- Black pepper: Adds a gentle heat and depth to the meatballs.
- Ground allspice (optional): Lends a hint of warm spice, making the flavor pop—especially during the holidays.
- Jellied cranberry sauce: The secret to the signature sweet-tart glaze that makes this recipe unforgettable.
- Chili sauce: Not too spicy, but brings tang and body to the sauce.
- Brown sugar: Rounds out the tartness and brings caramel notes to the sauce.
- Apple cider vinegar: Brightens up the sauce and balances the sweetness.
- Worcestershire sauce: Adds depth, umami, and a savory backbone to the glaze.
How to Make Instant Pot Cranberry Meatballs Recipe
Step 1: Combine the Meatball Ingredients
Start by grabbing a large bowl and adding your ground beef, breadcrumbs, milk, egg, finely grated onion, garlic powder, salt, black pepper, and allspice (if using). Mix everything gently with your hands or a fork until just combined. This keeps the Instant Pot Cranberry Meatballs Recipe tender, so resist the urge to over-mix—think of it as coaxing the ingredients together rather than kneading them.
Step 2: Shape the Meatballs
With clean hands, scoop out about one tablespoon of mixture at a time and gently roll into 1-inch balls. Place them on a plate or tray as you work. You should get roughly 24 meatballs. Uniform size ensures even cooking and a beautiful presentation, perfect for any gathering.
Step 3: Mix the Sauce
In a separate bowl, whisk together the jellied cranberry sauce, chili sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until smooth. The sauce should be glossy and pourable, with no lumps. This bright red glaze is the signature of the Instant Pot Cranberry Meatballs Recipe and will coat every meatball in sweet, tangy perfection.
Step 4: Layer in the Instant Pot
Pour half of the sauce into the bottom of your Instant Pot. Arrange the meatballs in a single layer (it’s okay if they’re slightly stacked), then drizzle the remaining sauce over the top. This layering ensures every meatball soaks up flavor while cooking, and the sauce seeps into every crevice.
Step 5: Pressure Cook
Secure the lid, set the valve to sealing, and select Manual or Pressure Cook for 7 minutes. Once the timer is up, allow a natural release for 5 minutes before carefully quick-releasing any remaining pressure. The Instant Pot works its magic, locking in moisture and melding the flavors together in record time.
Step 6: Finish and Serve
Gently stir the meatballs to coat them evenly in the sauce. They’ll be incredibly tender, so use a spatula or spoon to avoid breaking them apart. Serve them hot as an appetizer or spooned over fluffy rice for a heartier meal. Every bite is a celebration of flavors—sweet, savory, tangy, and just a little bit unexpected.
How to Serve Instant Pot Cranberry Meatballs Recipe
Garnishes
For a pop of color and freshness, sprinkle your meatballs with finely chopped parsley or chives before serving. A few twists of freshly ground black pepper or even a light zesting of orange peel can elevate the presentation and balance the flavors beautifully.
Side Dishes
These meatballs pair wonderfully with fluffy rice, creamy mashed potatoes, or even buttery egg noodles. For a lighter touch, serve them alongside a crisp green salad or roasted vegetables. The sweet-tangy sauce complements a variety of sides, making this dish incredibly versatile.
Creative Ways to Present
Try serving the Instant Pot Cranberry Meatballs Recipe with cocktail picks for an easy party appetizer, or tuck them into slider buns with a little extra sauce for a festive sandwich. For a holiday twist, thread them onto skewers with chunks of pineapple or bell pepper for a playful platter that’s as fun to eat as it is to look at.
Make Ahead and Storage
Storing Leftovers
Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors deepen as they sit, making leftovers especially delicious the next day. Give them a gentle stir before reheating to evenly distribute the sauce.
Freezing
These meatballs are freezer-friendly! You can freeze them either before or after cooking. To freeze before cooking, shape the meatballs and store on a parchment-lined tray until solid, then transfer to a freezer bag. Freeze cooked meatballs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat your Instant Pot Cranberry Meatballs Recipe gently on the stove or in the microwave, adding a splash of water if needed to loosen the sauce. If reheating from frozen, allow them to thaw overnight for best texture, then warm until piping hot throughout.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken makes a lighter version of this recipe. Just keep an eye on the cooking time, as leaner meats can dry out more easily. The sauce will still provide plenty of moisture and flavor.
Is there a way to make this gluten-free?
Yes! Use gluten-free breadcrumbs and check that your chili sauce and Worcestershire sauce are certified gluten-free. The Instant Pot Cranberry Meatballs Recipe is easily adaptable for those avoiding gluten.
Can I cook these meatballs in a slow cooker instead?
You sure can. Prepare the meatballs and sauce as directed. Layer them in your slow cooker, cover, and cook on low for 3 to 4 hours until cooked through. The sauce will be just as glossy and delicious.
What if I don’t have jellied cranberry sauce?
If you only have whole berry cranberry sauce, simply blend it until smooth before using. You can also use homemade cranberry sauce for a more rustic texture and even deeper flavor in your Instant Pot Cranberry Meatballs Recipe.
Can I double the recipe for a crowd?
Definitely! Just make sure not to fill your Instant Pot past the max fill line. You may need to gently stack the meatballs, and add an extra minute or two to the cooking time to ensure everything cooks evenly.
Final Thoughts
If you’re looking for a dish that’s as easy as it is impressive, the Instant Pot Cranberry Meatballs Recipe is a must-try. Sweet, savory, and always crowd-pleasing, these meatballs are sure to become a staple at your gatherings and family dinners alike. Give them a try—you’ll find yourself coming back to this recipe again and again!
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Instant Pot Cranberry Meatballs Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Delicious and easy Instant Pot Cranberry Meatballs combine ground beef meatballs with a sweet and tangy cranberry-based sauce. Perfect for holiday appetizers or a savory snack, these meatballs cook quickly under pressure, resulting in juicy, flavorful bites with minimal cleanup. This recipe offers a balance of sweet and savory flavors with simple ingredients and convenient preparation.
Ingredients
Meatballs
- 1 ½ pounds ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ½ small onion, finely grated
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground allspice (optional)
Sauce
- 1 (14-ounce) can jellied cranberry sauce
- ½ cup chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, grated onion, garlic powder, salt, pepper, and allspice. Mix gently just until combined to avoid tough meatballs.
- Shape Meatballs: Form the mixture into 1-inch meatballs and set aside on a plate or tray.
- Make Sauce: In a separate bowl, whisk together the jellied cranberry sauce, chili sauce, brown sugar, apple cider vinegar, and Worcestershire sauce until the sauce is smooth and well combined.
- Add Sauce to Instant Pot: Pour half of the sauce into the bottom of the Instant Pot, spreading it evenly to prevent sticking.
- Add Meatballs: Arrange the meatballs in a single layer inside the pot; stacking is okay if necessary.
- Top with Remaining Sauce: Pour the remaining cranberry sauce mixture gently over the meatballs, ensuring they are coated.
- Pressure Cook: Secure the lid, set the valve to the sealing position, and cook on Manual or Pressure Cook mode for 7 minutes.
- Release Pressure: Once cooking ends, allow a natural pressure release for 5 minutes, then quickly release any remaining pressure manually.
- Finish and Serve: Carefully open the lid and gently stir the meatballs to coat them evenly in the sauce. Serve warm as an appetizer or over rice.
Notes
- For easier cleanup, place a trivet or steamer basket inside the Instant Pot before cooking.
- These meatballs can be prepared ahead of time and frozen before or after cooking for convenience.
- For a leaner alternative, substitute ground turkey or chicken instead of beef.
- Use gluten-free breadcrumbs and sauces to make this recipe gluten-free.
- Prep Time: 15 minutes
- Cook Time: 7 minutes (plus pressure build and release time)
- Category: Appetizer
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 310
- Sugar: 12g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 85mg
