Description
These Instant Pot Cranberry Meatballs are a perfect blend of sweet and savory, making them an ideal appetizer or main course. The tender meatballs are cooked in a flavorful cranberry sauce that’s both festive and delicious. This recipe is a great option for holiday gatherings or weeknight dinners.
Ingredients
Scale
For the meatballs:
- 1 ½ pounds ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 (14-ounce) can whole berry cranberry sauce
- 1/2 cup chili sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Prepare the meatballs: In a large bowl, mix the ground beef, breadcrumbs, milk, egg, onion powder, garlic powder, salt, and black pepper. Form into 1-inch meatballs.
- Cook the meatballs: Place the trivet inside the Instant Pot with 1 cup of water. Stack the meatballs on the trivet and cook on Manual High Pressure for 7 minutes. Quick release the pressure once done.
- Make the sauce: In a bowl, combine cranberry sauce, chili sauce, brown sugar, Worcestershire sauce, and red pepper flakes. Cook the sauce in the Instant Pot on Sauté until slightly thickened.
- Combine and serve: Add the meatballs to the sauce, tossing gently to coat. Cook for a few more minutes until heated through. Serve warm and enjoy!
Notes
- These meatballs can be served as an appetizer or main dish.
- For a quicker option, use frozen pre-cooked meatballs and heat them in the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 4-5 meatballs
- Calories: 410
- Sugar: 15g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 95mg
