Instant Pot Sweet & Spicy Cocktail Meatballs
"You don't have to wait hours on end to make delicious cocktail meatballs in a slow cooker anymore. These are made in an Instant Pot and are ready in no time."
photo by Jonathan Melendez
- Ready In:
- 11mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 (12 ounce) jar chili sauce
- 1 (12 ounce) jar apricot preserves
- 1 (18 ounce) bottle sweet honey barbecue sauce
- 1⁄2 cup water
- 1⁄2 - 1 teaspoon red pepper flakes
- 1⁄2 teaspoon granulated garlic
- 1⁄2 teaspoon granulated onion
- 1 (22 ounce) package frozen meatballs
- 1 tablespoon sliced chives or 1 tablespoon scallion
directions
- In the inner pot of a 6-quart or larger instant pot, whisk together the chili sauce, apricot preserves, barbecue sauce, water, red pepper flakes, granulated onion and garlic until smooth. Stir in the frozen meatballs and then lock the lid in place, making sure the valve is set to seal. Pressure cook on high for 6 minutes, and then release the pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and carefully remove the lid.
- Give the meatballs a stir and transfer to a large serving bowl. Garnish with chives or scallions before serving.
Questions & Replies
-
I am allergic to all stone fruits, do you have a suggestion what other jam I could use knowing this recipe??
Reviews
-
When using frozen meatballs you hardly have a recipe for meatballs as inferred by the recipe title. This is simply a sauce recipe.
RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
