If you’re on the lookout for a deliciously tangy and comforting appetizer or meal, this Instant Pot Cranberry Meatballs Recipe is about to become your new best friend. Combining the rich savoriness of seasoned ground beef with the sweet and vibrant punch of cranberry sauce, every bite bursts with flavor and texture. What makes this recipe truly exceptional is how effortlessly it comes together in the Instant Pot, turning a handful of simple ingredients into a crowd-pleasing dish that’s both fast and festive. Whether you’re prepping for a holiday party or simply craving something special during the week, these meatballs deliver warm, cozy satisfaction in every morsel.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward making these meatballs shine. Each component plays a crucial part—breadcrumbs and milk keep the meatballs tender, spices bring out savory notes, while the cranberry and chili sauces provide that signature sweet and tangy glaze.
- 1/3 cup breadcrumbs (panko or regular): Adds lightness and helps bind the meatballs for a perfect texture.
- 1/4 cup milk: Keeps the mixture moist and tender.
- 1 egg: Acts as a natural binder so the meatballs hold together nicely.
- 3 tbsp minced onion: Delivers subtle sweetness and depth of flavor.
- 1/2 tsp dried parsley: Adds a fresh, herbaceous note.
- 1/2 tsp garlic powder: Infuses a gentle garlic aroma without overpowering.
- 1/4 tsp coarse kosher sea salt: Enhances all the flavors perfectly.
- 1/4 tsp ground black pepper: Offers a mild, spicy kick.
- 1 lb ground beef: The hearty base that makes these meatballs satisfyingly rich.
- 1 tbsp olive oil (canola, vegetable, or avocado): For browning the meatballs and adding a lovely crisp exterior.
- 7 oz jellied cranberry sauce: Instills a bright, sweet tang in the glaze.
- 6 oz Heinz Chili Sauce: Provides a tangy, slightly spicy background in the sauce.
- 1 tbsp brown sugar: Balances the tartness with a mellow sweetness.
- 1/4 cup water or orange juice: Thins the sauce and infuses additional citrus brightness if using orange juice.
How to Make Instant Pot Cranberry Meatballs Recipe
Step 1: Combine and Season Your Meatball Mix
Start by soaking breadcrumbs in milk and egg for a few minutes—this little trick makes the meatballs incredibly tender. Then, stir in minced onion, parsley, garlic powder, salt, and pepper to build layers of savory goodness before mixing in the ground beef. This blend is where flavor meets perfect texture, so be sure to combine gently but thoroughly.
Step 2: Shape Your Meatballs
Using a cookie scoop for dinner-sized meatballs or teaspoons for appetizers keeps things even and ensures they cook uniformly. This step is where you start seeing your effort come to life—don’t be shy to make them the size you prefer because the recipe works wonderfully either way.
Step 3: Brown the Meatballs in the Instant Pot
Switch your Instant Pot to SAUTE mode and brown the meatballs in batches with olive oil. Browning forms a delicious crust and seals in juices, which elevates the final texture and flavor. This step adds a savory depth that makes these meatballs truly irresistible.
Step 4: Mix the Tangy Cranberry Glaze
Whisk together jellied cranberry sauce, Heinz chili sauce, brown sugar, and water (or orange juice). This sauce is vibrant, sweet, tangy, and a touch spicy, perfectly complementing the rich beef meatballs. Pouring this over the browned meatballs makes for a beautiful contrast and keeps them moist during cooking.
Step 5: Pressure Cook the Meatballs
Seal your Instant Pot and cook on MANUAL mode for 12 minutes. The pressure cooking infuses the meatballs with all the flavors of the glaze while keeping them tender and juicy. After cooking, allow the pressure to release naturally to preserve the meatballs’ delicate texture.
Step 6: Serve or Keep Warm
Give the meatballs a gentle stir to coat everything in the luscious cranberry sauce. You can serve them immediately for maximum freshness or keep them warm in the Instant Pot for up to 3 hours, perfect for entertaining or a leisurely dinner.
How to Serve Instant Pot Cranberry Meatballs Recipe
Garnishes
Sprinkle freshly chopped parsley or green onions over the meatballs for a burst of color and freshness. A handful of toasted pine nuts or slivered almonds adds a delightful crunch, making each bite even more exciting.
Side Dishes
These cranberry meatballs shine alongside creamy mashed potatoes or fluffy rice, which soak up all that incredible sauce. For a lighter option, serve with roasted Brussels sprouts or a crisp green salad dressed with a tangy vinaigrette to complement the sweetness of the cranberry glaze.
Creative Ways to Present
If you’re hosting a party, serve these bite-sized meatballs on toothpicks with little picks of fresh cranberries and a sprig of thyme for an elegant yet approachable appetizer. Alternatively, pile them on slider buns with a dollop of sauce for a fun crowd favorite that’s easy to grab and go.
Make Ahead and Storage
Storing Leftovers
Let the meatballs cool to room temperature before placing them in an airtight container. Stored in the refrigerator, they’ll stay fresh and flavorful for 3 to 4 days—perfect for quick lunches or a last-minute dinner fix.
Freezing
To freeze, place the meatballs on a baking sheet in a single layer and freeze until firm. Then transfer them to a freezer-safe bag or container. They can last up to 3 months, so you’ll always have a delicious option ready to heat and serve.
Reheating
Rewarm the meatballs gently in a saucepan over low heat or use the microwave. If frozen, thaw overnight in the refrigerator before reheating to maintain the best texture and taste. Add a splash of water or extra cranberry sauce to keep them moist and glossy.
FAQs
Can I make these meatballs with turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken are great lean alternatives. Just be mindful they tend to cook faster and can dry out more easily, so you might want to adjust cooking times slightly and ensure the meatballs retain enough moisture.
Is it okay to use fresh cranberries instead of jellied cranberry sauce?
You can definitely make a fresh cranberry sauce from scratch if you prefer. Cooking fresh cranberries down with sugar and a little water until thickened works well, although the texture will be chunkier compared to the smooth jellied cranberry sauce.
Can I prepare the meatballs mixture ahead of time?
Yes! You can mix and shape the meatballs a day in advance and keep them covered in the refrigerator. This makes the cooking process even quicker when you’re ready to brown and pressure cook them.
What if I don’t have Heinz chili sauce? Can I substitute it?
Heinz chili sauce is unique but you can substitute with a blend of ketchup and a dash of hot sauce or even a mild BBQ sauce. Just keep the tangy and slightly spicy profile in mind to balance the cranberry glaze.
Is this recipe suitable for a holiday gathering?
Without a doubt! The vibrant cranberry flavor and ease of preparing these meatballs in the Instant Pot make them a festive, crowd-pleasing dish perfect for holiday parties or any special occasion.
Final Thoughts
There is something truly satisfying about how the Instant Pot Cranberry Meatballs Recipe brings together simple ingredients and transforms them into a dish that’s bursting with both comfort and excitement. Once you try it, you’ll see why it’s a favorite for everything from busy weeknights to holiday celebrations. I can’t wait for you to enjoy this delightful recipe as much as I do—give it a whirl and watch it quickly become a staple in your kitchen!
Print
Instant Pot Cranberry Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 meatballs
- Category: Appetizer, Main Dish
- Method: Instant Pot
- Cuisine: American
Description
This Instant Pot Cranberry Meatballs recipe offers a deliciously tangy and sweet twist on classic meatballs, perfect for holiday gatherings or any day you want a flavorful appetizer or main dish. Made with tender ground beef and a vibrant cranberry chili sauce, these meatballs are cooked quickly and easily using the Instant Pot, resulting in juicy, tender meatballs infused with savory and sweet flavors.
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 Meatball Mixture: In a medium mixing bowl, combine breadcrumbs, milk, and egg. Let the mixture stand for 3 minutes to allow the breadcrumbs to absorb the moisture. Then add minced onion, dried parsley, garlic powder, kosher salt, and black pepper. Mix in the ground beef thoroughly until well combined.
- Form Meatballs: Use a cookie scoop for consistent dinner-sized meatballs or teaspoons for smaller appetizer-sized meatballs. Shape the ground beef mixture into meatballs accordingly.
- Brown Meatballs: Set the Instant Pot to SAUTE mode and heat the olive oil. Brown the meatballs in batches until all sides are nicely seared. This step locks in flavor and improves texture.
- Prepare Sauce: In a separate bowl, whisk together the jellied cranberry sauce, Heinz Chili Sauce, brown sugar, and water (or orange juice) until well combined.
- Pressure Cook: Pour the prepared sauce over the browned meatballs in the Instant Pot. Close the lid, seal the valve, and set the Instant Pot to MANUAL pressure cook for 12 minutes.
- Release and Serve: Once cooking is complete, allow the Instant Pot to naturally release pressure. Open the lid, gently stir the meatballs in the sauce to coat well, and serve immediately. Alternatively, keep warm in the Instant Pot for up to 3 hours.
Notes
- Using panko breadcrumbs will give a lighter texture to the meatballs compared to regular breadcrumbs.
- For a citrus twist, substitute water with orange juice in the sauce.
- Make sure not to overcrowd the Instant Pot while browning meatballs to ensure even searing.
- You can double the sauce ingredients if you prefer meatballs with extra sauce for dipping or serving over mashed potatoes.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 2 months.
