If you’re craving a dish that’s bursting with flavor, easy to prepare, and perfect for any gathering, this Instant Pot Cranberry Meatballs Recipe is exactly what you need. These meatballs bring together the comforting savory taste of beef with a tangy, sweet cranberry glaze that will have everyone asking for seconds. The ease of using an Instant Pot makes the whole process quick and stress-free, so you get a tasty, crowd-pleasing dish without spending hours in the kitchen.
Ingredients You’ll Need
Each ingredient in this Instant Pot Cranberry Meatballs Recipe plays an essential role in adding depth of flavor, texture, and a beautiful balance of sweet and savory notes. The list is straightforward, making this a perfect recipe to keep on hand for busy weeknights or special occasions.
- Breadcrumbs, 1/3 cup: Use panko for extra lightness or regular for a classic texture that holds the meatballs together.
- Milk, 1/4 cup: Helps moisten the breadcrumbs, ensuring tender meatballs every time.
- Egg, 1: Acts as a natural binder, holding all the ingredients perfectly cohesive.
- Minced onion, 3 tbsp: Adds a mild sweetness and depth of flavor without overpowering the meat.
- Dried parsley, 1/2 tsp: Brings a hint of freshness and vibrant color to the mix.
- Garlic powder, 1/2 tsp: Provides that warm, aromatic undertone that’s key to savory dishes.
- Coarse kosher sea salt, 1/4 tsp: Enhances all the flavors and seasons the meat perfectly.
- Ground black pepper, 1/4 tsp: Gives a subtle kick and balances the sweetness of the cranberry sauce.
- Ground beef, 1 lb: The hearty, flavorful base of the meatballs.
- Olive oil, 1 tbsp: For browning the meatballs and adding a slight richness.
- Jellied cranberry sauce, 7 oz: The star of the sauce, offering that signature tangy-sweet punch.
- Heinz Chili Sauce, 6 oz: Adds a tangy tomato flavor that perfectly complements the cranberries.
- Brown sugar, 1 tbsp: Balances the tartness with a hint of molasses sweetness.
- Water or orange juice, 1/4 cup: Helps thin the sauce for a perfect glazed consistency.
How to Make Instant Pot Cranberry Meatballs Recipe
Step 1: Prepare the Meatball Mixture
Start by combining the breadcrumbs, milk, and egg in a mixing bowl. Let this sit for about 3 minutes to allow the breadcrumbs to soak up the moisture and create a tender base. Then add the minced onion, dried parsley, garlic powder, salt, and black pepper for seasoning. Finally, mix in the ground beef gently until everything is just combined. This ensures your meatballs stay juicy and flavorful.
Step 2: Form the Meatballs
Here’s where the fun begins! Use a cookie scoop if you want nicely sized dinner meatballs, or a teaspoon for bite-sized appetizers. Try to keep them consistent in size so they cook evenly. Rolling them in your hands with a light touch prevents them from becoming dense.
Step 3: Brown the Meatballs
Set your Instant Pot to SAUTE mode and heat the olive oil. Brown the meatballs in batches, making sure not to overcrowd the pot. This step adds a beautiful caramelized crust that locks in flavor. Once browned, remove the meatballs and set them aside temporarily.
Step 4: Prepare and Add the Sauce
In a small bowl, whisk together the jellied cranberry sauce, Heinz chili sauce, brown sugar, and water or orange juice. This combination creates a tangy and sweet glaze that will coat the meatballs beautifully. Pour the sauce over the browned meatballs once they’re back in the pot.
Step 5: Pressure Cook the Meatballs
Seal the lid and set your Instant Pot to MANUAL mode for 12 minutes. This pressure cooking infuses the meatballs with the sauce’s vibrant flavors while keeping them incredibly tender. Once cooking is complete, allow the Instant Pot to release pressure naturally for the best results.
Step 6: Serve and Enjoy
Give everything a gentle stir to coat the meatballs evenly with that luscious cranberry chili sauce. Serve immediately for the freshest taste, or use the KEEP WARM setting if you’re not quite ready to eat yet.
How to Serve Instant Pot Cranberry Meatballs Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions over the meatballs before serving to add a pop of color and fresh flavor. A few thin slices of orange zest can also brighten the dish and complement the cranberry sauce perfectly.
Side Dishes
These meatballs pair wonderfully with simple sides like creamy mashed potatoes, fluffy rice, or buttered egg noodles. For a fresh contrast, a crisp green salad or roasted vegetables add balance to the richness of the dish.
Creative Ways to Present
Try serving these cranberry meatballs as appetizers on toothpicks for parties or buffets. Layer them over toasted baguette slices with a sprinkle of goat cheese for an elegant twist. They also make a delicious sandwich filling when piled on a soft roll with a little extra sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Instant Pot Cranberry Meatballs Recipe can be transferred to an airtight container and stored in the refrigerator for up to 4 days. Keeping them in their sauce helps retain moisture and flavor.
Freezing
You can freeze the cooked meatballs along with the sauce in a freezer-safe container for up to 3 months. To avoid sticking, freeze the meatballs individually on a tray first, then transfer them together with sauce to the container.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat until warmed through, stirring occasionally to prevent sticking. Alternatively, microwave in 30-second increments, stirring between each, to evenly warm the meatballs and glaze.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken works well and results in a lighter meatball. Just be sure to monitor the cooking time as leaner meats may cook faster and could dry out without the right moisture balance.
Is it necessary to brown the meatballs first?
Browning the meatballs before pressure cooking adds flavor and texture that you can’t get otherwise. However, if you’re short on time, you can skip this step—just know the meatballs will be softer and less caramelized.
Can I make these meatballs gluten-free?
Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs, and confirm that any sauces you use don’t contain gluten. The recipe maintains its signature flavor with this easy swap.
How spicy is the cranberry chili sauce?
The sauce is mildly tangy and sweet with just a gentle hint of spice from the chili sauce. If you want more heat, consider adding a pinch of cayenne or hot sauce to taste.
Can I prepare the meatballs ahead of time?
Yes, you can form the meatballs up to a day in advance and store them covered in the refrigerator. This makes assembling the recipe on cooking day super quick and hassle-free.
Final Thoughts
The Instant Pot Cranberry Meatballs Recipe is a joyous celebration of bold flavors and quick preparation that belongs on your weekly rotation. From the first bite, you’ll fall in love with how effortlessly the sweet and savory elements come together. Give this recipe a try and watch it become your new favorite comfort food that’s perfect for any occasion.
Print
Instant Pot Cranberry Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 24 servings 1x
- Category: Main Dish
- Method: Instant Pot
- Cuisine: American
Description
These Instant Pot Cranberry Meatballs are a deliciously tangy and savory appetizer or main dish, combining juicy ground beef meatballs with a sweet and slightly spicy cranberry sauce. Made quickly with simple ingredients and cooked perfectly in an Instant Pot, this recipe is ideal for family dinners or holiday parties.
Ingredients
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)
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 the breadcrumbs, milk, and egg. Let this mixture stand for 3 minutes to allow the breadcrumbs to soak and soften, creating a tender base for the meatballs. Then, add the minced onion, dried parsley, garlic powder, coarse kosher sea salt, and ground black pepper, mixing well to incorporate all seasonings evenly. Finally, add the ground beef and mix thoroughly until all ingredients are combined evenly.
- Form Meatballs: Using a cookie scoop for dinner-sized meatballs or teaspoons for smaller appetizer-sized meatballs, shape the mixture into balls ensuring even sizes for uniform cooking.
- Brown Meatballs: Set the Instant Pot to SAUTE mode and heat the olive oil. In batches, brown the meatballs on all sides to develop flavor and color, being careful not to overcrowd the pot to ensure even browning. Once done, remove the meatballs and set them aside.
- Prepare the Sauce: In a small bowl, whisk together the jellied cranberry sauce, Heinz Chili Sauce, brown sugar, and water (or orange juice) until fully combined. This sauce will provide a balance of sweet and tangy flavors to complement the meatballs.
- Cook in Instant Pot: Return all browned meatballs to the Instant Pot and pour the prepared sauce evenly over them. Seal the Instant Pot lid and set to MANUAL (Pressure Cook) mode for 12 minutes. When cooking time ends, allow the Instant Pot to naturally release pressure to keep the meatballs tender and juicy.
- Serve: After the pressure is fully released, open the Instant Pot and gently stir the meatballs to coat them evenly with the sauce. Serve immediately or keep warm in the Instant Pot for up to 3 hours until ready to enjoy.
Notes
- Using panko breadcrumbs will yield lighter, softer meatballs, but regular breadcrumbs work well too.
- For a slightly sweeter sauce, substitute water with orange juice.
- Make sure not to overcrowd the Instant Pot when browning meatballs to ensure they brown properly.
- You can double the sauce ingredients for more sauce, especially if serving over rice or noodles.
- Leftover meatballs and sauce keep well refrigerated for up to 3 days.
- If using frozen meatballs, you may need to increase cooking time by a few minutes.
