Instant Pot Sweet and Tangy Meatballs Recipe
Super delicious and an easy quick dinner that you can throw together and have it ready in less than a half-hour. This Instant Pot sweet and tangy meatballs recipe is a simple go-to recipe!
- 12 ounces chili sauce
- 18 ounces grape jelly
- ½ cup water
- 2 pounds frozen meatballs homestyle
Combine chili sauce, jelly, and water in the Instant Pot and stir or whisk until smooth.
Add meatballs and mix well.
Push manual or pressure cook and set the timer for 7 minutes.
Once it is done, quick release and let cool a little bit.
Serve over rice or with toothpicks.
To make this into a freezer meal:
Place meatballs, chili sauce, and grape jelly into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 90 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup of chicken broth or water in with the frozen food.
Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 7 minutes. Do a QUICK RELEASE when the timer is done.
Calories: 520kcal | Carbohydrates: 52g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 82mg | Sodium: 654mg | Potassium: 532mg | Fiber: 3g | Sugar: 35g | Vitamin A: 297IU | Vitamin C: 13mg | Calcium: 38mg | Iron: 2mg