This easy Instant Pot grape jelly meatballs recipe calls for concord grape jelly, Heinz chili sauce, water, and frozen meatballs for an easy pressure cooker recipe.
Grape jelly, chili sauce, and water are combined in the Instant Pot to create the sauce. Frozen homestyle meatballs are added and stirred until well coated. After cooking, the sauce is thickened.
For a classic party appetizer that feeds a crowd, double the recipe and garnish with sliced green onions. The Instant Pot is perfect for party recipes because you can set the pot to warm and keep your tasty meatballs at the perfect temperature.
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For more frozen meatball recipes, try these frozen meatballs in pasta sauce or easy honey BBQ meatballs.
Recipe Highlights
- Perfect appetizer: Cocktail meatballs are an easy appetizer recipe for game day or a summer cookout, great for Memorial Day, 4th of July, the Super Bowl, or holiday parties.
- Easy recipe: Bookmark these easy grape jelly meatballs.
- Simple ingredients: Easy to find ingredients.
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Ingredients
- Concord grape jelly - such as Smuckers or Welch's
- Heinz chili sauce - found on the condiment aisle, NOT to be confused with sweet chili sauce or hot dog chili sauce
- Water - a cup of water to give the pressure cooker enough liquid
- Frozen meatballs - homestyle, fully cooked frozen meatballs
- Cornstarch and water (optional) - to create a slurry to thicken the sauce
See the recipe card for quantities.
Instructions
Set the Instant Pot to Sauté on Less (low).
When the display says Hot, add concord grape jelly, chili sauce, and water to the Instant Pot, and whisk together until combined. Cancel the sauté.
Stir in meatballs until well coated.
Close the lid, set the lid to Sealing, and set the Instant Pot to Pressure Cook on HIGH pressure for 5 minutes. It will take several minutes for the pot to come to pressure.
When the cook time is complete, allow the pressure to release naturally for 3 to 5 minutes.
After 3-5 minutes, do a quick release. The brief natural release will help prevent any liquid from sputtering out of the pressure release knob.
Remove the lid and stir the meatballs.
To thicken the grape jelly sauce, set the pot to Sauté on Normal for about 5 minutes to reduce the sauce.
For an even thicker sauce, create a cornstarch slurry by stirring together the cornstarch and cold water. Set the pot to Sauté, add the cornstarch mixture to the meatballs, and simmer until the desired consistency is reached.
Garnish with sliced green onions (optional).
If serving as a party appetizer or snack, serve with toothpicks or cocktail picks.
Substitutions
- Grape jelly - Any grape jelly will work, but raspberry jelly, blackberry jelly, apricot preserves, and apple jelly are good alternatives.
- Heinz chili sauce - Though not at all similar in flavor, barbecue sauce such as Sweet Baby Ray’s Original BBQ Sauce is a great alternative.
- Homestyle meatballs - Chicken meatballs, turkey meatballs, and Italian style meatballs will also work in this recipe.
Variations
- Slow cooker - This recipe is very easy to make in a Crock Pot. Skip the water. Cook covered on HIGH for 2-3 hours or LOW for 4-5 hours.
- Homemade meatballs - For a homemade recipe, try this homemade meatballs variation.
Equipment
- Pressure cooker - The electric pressure cooker I use is the Instant Pot Duo 7-in-1 6-Quart.
- Whisk - Or silicone spatula to stir the sauce.
Storage
Store leftover meatballs in the refrigerator in an airtight container for up to 4 days. Reheat in the microwave or in a saucepan on the stove.
FAQ
If meatballs are the main course, have at least 6 to 10 meatballs per person. If they are served alongside other appetizers, you will need less.
Fully cooked frozen meatballs can be cooked in the Instant Pot, slow cooker, microwave, conventional oven, and on the stovetop.
More Meatballs
Looking for more meatball recipes? Try these sweet BBQ meatballs, Italian Instant Pot meatballs, or Hawaiian meatballs.
📖 Recipe
Instant Pot Grape Jelly Meatballs
Equipment
Ingredients
For the meatballs
- 18 ounces concord grape jelly
- 12 ounces Heinz chili sauce
- 1 cup water
- 3 pounds frozen homestyle meatballs
For the cornstarch slurry (optional)
- 1 tablespoon cornstarch
- 1 tablespoon water cold
Instructions
- Set the Instant Pot to Sauté on Less (low). When hot, add concord grape jelly, chili sauce, and water to the Instant Pot, and whisk together until combined. Cancel the sauté.
- Stir in meatballs until well coated.
- Close the lid, set the lid to Sealing, and set the Instant Pot to Pressure Cook on HIGH pressure for 5 minutes. It will take several minutes for the pot to come to pressure.
- When the cook time is complete, allow the pressure to release naturally for 3 to 5 minutes, followed by a quick release. The 5-minute natural release will help prevent any liquid from sputtering out of the pressure release valve. Remove the lid and stir the meatballs.
- OPTIONAL: To thicken the grape jelly sauce, set the pot to Sauté on Normal for about 5 minutes to reduce the sauce. For an even thicker sauce, create a cornstarch slurry by stirring together the cornstarch and cold water. Set the pot to Sauté, add the cornstarch mixture to the meatballs, and simmer until the desired consistency is reached.
- Tip: If transferring the meatballs to a serving tray or party platter, pour the extra sauce over top of the meatballs or pour it into a large ramekin as a dipping sauce.
Video
Notes
Nutrition
Food safety
Frozen meatballs should be heated to 165ºF as measured by a food thermometer.
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