Instant Pot Grape Jelly Meatballs
User Reviews
4.7
Instant Pot Grape Jelly Meatballs
Description
The recipe starts by placing frozen meatballs on a trivet inside the pressure cooker with water underneath to steam cook them quickly. After cooking and draining, the meatballs are combined with a sauce made from heating grape jelly and bottled chili sauce until smooth. This sauce coats the meatballs, giving them a glossy, sweet-spicy flavor and sticky texture.
This dish is suited for serving as a party appetizer or a simple main when paired with sides. The Instant Pot method expedites cooking frozen meatballs and allows the sauce to effectively glaze them. The grape jelly adds sweetness that balances with the heat and tang of chili sauce.
Ingredients
- 32 oz frozen meatballs or your favorite frozen meatball
- 1 c. water
- 2 ½ c. grape jelly
- 12 oz chili sauce in bottle
Instructions
- Place water in pressure cooker. Place trivet in pressure cooker. Place meatballs on trivet in pressure cooker.
- Cook on high pressure for 5 minutes. Quick release pressure and remove meatballs from pressure cooker draining water. Cover and keep warm.
- Mix together grape jelly and chili sauce in pressure cooker. Turn to saute and whisk together until smooth. Should take about 5 minutes.
- Mix meatballs into grape jelly mixture.
- Serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 548 kcal
% Daily Value*
| Calories | 548kcal | 27% |
| Carbohydrates | 59g | 20% |
| Protein | 20g | 40% |
| Fat | 24g | 37% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 82mg | 27% |
| Sodium | 658mg | 27% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 40g | 80% |
| Vitamin A | 297IU | 6% |
| Vitamin C | 14mg | 16% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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