Instant Pot Cranberry Orange Barbecue Meatballs Recipe

Introduction

These Instant Pot Cranberry Orange Barbecue Meatballs offer a delightful twist on a classic appetizer. The tangy cranberries and fresh orange juice blend beautifully with smoky barbecue sauce, creating a vibrant and festive flavor perfect for any occasion.

Ingredients

• 1 bag frozen meatballs
• 1 1/2 cups cranberries (about half a bag)
• 1 orange, squeezed for juice (or 1/2 cup simply orange juice)
• 1 cup water
• 2 cups barbecue sauce of choice

Instructions

1. Step 1: Place the steamer basket into the Instant Pot and add 1 cup of water. Pour in the frozen meatballs. Secure the lid and set the valve to the sealed position. Press the cook or manual button and set the timer for 6 minutes. When cooking is complete, release the pressure by turning the valve to open.
2. Step 2: Remove the meatballs to a bowl and set aside. Take out the steamer basket and discard the broth. Add cranberries and orange juice to the pot. Turn off the Instant Pot, then switch it to sauté mode.
3. Step 3: As the cranberries heat, they will start to pop. Use a potato masher to mash them down. Once mashed, stir in 2 cups of barbecue sauce until well combined.
4. Step 4: Return the meatballs to the pot and stir to coat them evenly with the cranberry barbecue sauce. Serve warm, optionally topped with fresh parsley for a festive touch.

Tips & Variations

• For added depth, try using a smoky barbecue sauce or add a pinch of cayenne for some heat.
• Fresh cranberries can be substituted with frozen if unavailable; just thaw slightly before use.
• Serve these meatballs over rice or mashed potatoes for a hearty meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat or microwave until warmed through, stirring occasionally to maintain an even temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade meatballs instead of frozen?

Yes, homemade meatballs work well. Just ensure they are fully cooked before adding to the sauce, or adjust cooking time accordingly if cooking raw meatballs in the Instant Pot.

Is it necessary to use a steamer basket?

Using a steamer basket helps keep meatballs out of the water for even cooking, but if you don’t have one, you can cook the meatballs directly in the water; just be sure to drain before making the sauce.

Instant Pot Cranberry Orange Barbecue Meatballs Recipe

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★★★★★

4.6 from 82 reviews

• Author: Sophie
• Total Time: 15 minutes
• Yield: 4 servings (approximately 20-25 meatballs) 1x

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Description

This Instant Pot Cranberry Orange Barbecue Meatballs recipe combines sweet-tart cranberries with zesty orange juice and tangy barbecue sauce to create a festive, flavorful dish perfect for holiday gatherings or any special occasion. The meatballs are quickly cooked using the Instant Pot, then coated in a vibrant cranberry-orange barbecue sauce, offering a delicious twist on a classic appetizer.

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Ingredients

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Meatballs

• 1 bag frozen meatballs (approximately 20–25 meatballs, about 12–14 oz)

Sauce

• 1 1/2 cups fresh or frozen cranberries (about half a standard bag)
• Juice of 1 orange (or 1/2 cup Simply Orange juice)
• 1 cup water
• 2 cups barbecue sauce of choice (such as Bullseye or local favorite)
• Fresh parsley for garnish (optional)

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Instructions

1. Cook Meatballs: Place the steamer basket into the Instant Pot and add 1 cup of water. Pour in the frozen meatballs, then seal the Instant Pot lid and set the valve to the sealed position. Select the Manual or Pressure Cook setting and set the timer for 6 minutes. When the cook time is complete, carefully release the pressure manually by turning the valve to the open position.
2. Prepare Cranberry-Orange Sauce: Remove the cooked meatballs to a bowl and set aside. Take out the steamer basket and drain the remaining water from the Instant Pot. Add the cranberries and orange juice to the pot. Turn off the Instant Pot, then switch to sauté mode to begin heating the cranberries.
3. Mash Cranberries: As the cranberries heat, they will start to pop. Use a potato masher to crush the cranberries down until you achieve a chunky sauce consistency. This helps release the natural juices and flavors.
4. Add Barbecue Sauce: Stir in 2 cups of your chosen barbecue sauce thoroughly with the mashed cranberry mixture, combining the sweet, tangy, and tart flavors into a rich sauce.
5. Combine Meatballs and Sauce: Return the cooked meatballs to the pot and stir well to coat them evenly in the cranberry-orange barbecue sauce. Warm through for a minute or two on sauté mode if needed.
6. Serve: Spoon the coated meatballs onto a serving dish and garnish with fresh parsley for a festive holiday presentation. Serve hot and enjoy!

Notes

• For best results, use fresh or frozen cranberries for a vibrant sauce; avoid pre-made cranberry sauces.
• Adjust barbecue sauce types to suit your preferred flavor profile, such as smoky, sweet, or spicy.
• If you prefer a smoother sauce, blend the cranberry mixture before adding the barbecue sauce.
• These meatballs can also be prepared in a slow cooker by cooking meatballs first then mixing sauce ingredients and simmering together.
• Garnishing with parsley adds color but is optional.
• Leftover sauce can be refrigerated for up to 3 days and reheated before serving.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Instant Pot
• Cuisine: American

Keywords: Instant Pot meatballs, cranberry orange sauce, barbecue meatballs, holiday appetizer, easy party food, pressure cooker recipe