These instant pot Grape Jelly Meatballs are the perfect appetizer! You'll love it for a game day snack, holiday parties, or even for dinner with a side of rice or vegetables. This delicious treat can be ready to serve in about 30 minutes.
Are you tired of boring, uninspired meals? Do you crave something bold and daring? Well, get ready to break out of your culinary rut and try something new. We're talking about Instant Pot Grape jelly meatballs.
These meatballs are not your run-of-the-mill appetizer. They're coated in a sticky, sweet and savory sauce that will have your taste buds begging for more. But don't be fooled by their complex flavor - making these meatballs is a breeze with the help of your trusty Instant Pot.
But be warned - this dish is not for the faint of heart. The grape jelly might sound like an odd addition, but trust us when we say it works. It's a flavor combination that's unexpected, yet totally addictive. And the bbq sauce adds just the right amount kick to balance out the sweetness.
So if you're ready to take a walk on the wild side, try out these instant pot grape jelly meatballs. They're the perfect appetizer for your next party or a daring weeknight dinner. But be prepared to have everyone asking for the recipe - this dish is not one to keep a secret.
What can I serve with meatballs?
- Singapore Fried Rice
- Popeyes Mashed Potatoes
- Vegetarian Dirty Rice
- Cornbread Pudding
- Stoneground Grits
Why you'll love it
- Simple recipe made with frozen meatballs
- Instant pot uses pressure cooking that saves time over traditional cooking methods
- Delicious sweet and sour grape jelly sauce goes perfectly with savory meatballs
Ingredients
Scroll to the bottom of the post for precise amounts and printable recipe card.
Frozen meatballs - I used a 28 ounce bag of homestyle meatballs. Italian style would also work great, or if you have some homemade meatballs, by all means use them! Just be sure you're using bite sized meatballs, which are about half an ounce each.
Grape jelly - (or grape jam) this is the classic ingredient, but you can try apricot preserves, orange marmalade, cranberry sauce, or even jalapeño jelly if you're into spice. Apple jelly, peach preserves, and red current are also some great ways to experiment with the flavor.
Barbecue sauce - using a prepared sauce makes this recipe really easy to make. BBQ sauces vary quite a bit in taste. You might like something sweet like Sweet Baby Rays, or you might like something that is more on the smoky, tomato-y side. Another great prepared option is Heinz Chili Sauce. Ketchup is another great option.
Oil - I like olive oil, but you can use vegetable oil or canola oil.
Water - extra liquid is needed for pressure cooking.
Worcestershire sauce - adds a nice savory touch.
Garlic powder
Paprika - a versatile spice that brightens up any dish. Add a pinch of cayenne pepper or red pepper flakes if you want some spice.
Salt and black pepper to taste
Equipment
- Instant Pot Ultra 6 Quart
- Meat thermometer
- Air tight containers
How to make instant pot grape jelly meatballs
STEP ONE: Mix grape jelly, barbecue sauce, Worcestershire sauce, garlic powder, paprika, and any other herbs and spices you might like together in a small bowl and set aside.
STEP TWO: Add the oil to the bottom of the pot. Dump the frozen meatballs in after the oil then pour the grape jelly mixture on top of the meatballs. Now, pour in the water, but DO NOT stir.
STEP THREE: Close and lock the lid being sure it's in the sealing position. Set the pressure cooker to HIGH PRESSURE for 5 minutes.
STEP FOUR: When the cooking time expires, do a QUICK RELEASE. When the pin drops it's safe to open the lid.
STEP FIVE: Stir the meatballs and sauce mixture to coat evenly. Sauce will thicken as it cools, or thicken the sauce by simmering over low heat using the SAUTE function.
Kitchen tips
Serve with plenty of toothpicks for the perfect bite appetizer meatballs.
Turkey meatballs can be used instead of ground beef. Just use your favorite kind of meatball for this recipe.
Garnish with chopped green onions or parsley.
Make meatball sliders on Hawaiian rolls drizzled with extra sauce.
FAQ
Yes, add the meatballs along with the sauce ingredients and cook on the high setting until hot, about 3-4 hours. For best results, reduce heat to low or the warm setting for longer keeping and stir occasionally.
You can use any type of meatball, from Italian style to turkey or chicken. Even plant based meat substitutes like Beyond Meatballs and Impossible can be used.
Water is needed to build pressure. If you like a thicker sauce, make a cornstarch slurry using a 1:2 ratio. For example mix 1 teaspoon of cornstarch with 2 teaspoons of cold water. Add to the cooked meatballs and simmer until thickened.
How to store and reheat
Store leftover meatballs in an airtight container for four or five days.
Freeze for up to three months in freezer safe containers. Thaw overnight in the refrigerator.
When reheating, be sure meatballs reach a safe internal temperature of 165 degrees F as according to the USDA.
Reheat in the microwave, loosely covered, on 50% power until heated through.
Reheat on the stovetop over medium heat. Once hot, reduce heat to low.
Reheat in the crockpot on high heat until heated through. Reduce heat to warm setting as needed.
More go-to appetizers
- Crockpot Cranberry Meatballs
- Potato Bites
- Ground Beef Queso Dip
- Louisiana Rub Chicken Wings
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📖 Recipe
Instant Pot Grape Jelly Meatballs - From Frozen
Ingredients
- 1½ cups grape jelly
- 12 ounce bottle BBQ sauce chili sauce, ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 tablespoon oil
- 28 ounce frozen mini meatballs
- ½ cup water
Instructions
- Mix grape jelly, bbq sauce, Worcestershire sauce, garlic powder, paprika, and any other herbs and spices you might like together in a small bowl and set aside.
- Add the oil to the bottom of the instant pot. Dump the frozen meatballs in after the oil then pour the sauce on top of the meatballs. Next, pour the water in, but DO NOT stir.
- Close and lock the lid being sure it's in the sealing position. Set the pressure cooker to HIGH PRESSURE for 5 minutes.
- When the cooking time expires, do a QUICK RELEASE. When the pin drops it's safe to open the lid.
- Stir the meatballs and sauce mixture to coat evenly. Sauce will thicken as it cools, or thicken the sauce by simmering over low heat using the SAUTE function, or adding a cornstarch slurry (see notes).
Notes
- Water is needed to build the pressure. If you like a thicker sauce, make a cornstarch slurry using a 1:2 ratio. For example mix 1 teaspoon of cornstarch with 2 teaspoons of cold water. Add to the cooked meatballs and simmer until thickened.
- Serve with plenty of toothpicks for the perfect bite appetizer meatballs.
- Turkey meatballs can be used instead of ground beef. Just use your favorite kind of meatball for this recipe.
- Garnish with chopped green onions or parsley.
- Make meatball sliders on Hawaiian rolls drizzled with extra sauce.
Nutrition
The post Instant Pot Grape Jelly Meatballs - From Frozen appeared first on The Travel Palate.
