Cranberry Meatballs are the perfect party appetizer! This recipe includes instructions for making cranberry meatballs in the Instant Pot, Ninja Foodi, slow cooker and stovetop
Turn your Instant Pot to Sauté. Add the water and sugar and gently stir until the sugar has dissolved. Then add the cranberries and lemon juice. Sauté for 3 to 4 minutes, just until the cranberries "pop" and the sauce is slightly thickened. Turn off the Sauté mode.
Stir in the barbecue sauce and brown sugar until fully combined. Pour in the frozen meatballs and stir to coat in the sauce.Secure the lid and make sure the pressure valve is in Seal.
Select Pressure Cook/Manual, and set the time to 5 minutes.The Instant Pot will take a few minutes to come to pressure. Once it starts cooking it will count down from 5 minutes. Quick release the valve (use a wooden spoon to safely switch the valve over). Once the pin has gone down, carefully open the lid, stir the meatballs, and serve.
Ninja Foodi Instructions
Using your Ninja Foodi, select Sauté, set to HI, and select Start/Stop to begin. Pour in the water and sugar and gently stir until the sugar has dissolved. Then add the cranberries and lemon juice. Sauté for 3 to 4 minutes, just until the cranberries "pop" and the sauce is slightly thickened. Select Start/Stop to end the Sauté mode.
Stir in the barbecue sauce and brown sugar until fully combined. Pour in the frozen meatballs and stir to coat in the sauce.
Assemble the pressure lid and make sure the pressure release valve is in the Seal position. Select Pressure Cook and set the time to 5 minutes. Select Start/Stop to beginThe Ninja Foodi will take approximately 10 minutes to come to pressure. Once it starts cooking it will count down from 5 minutes. Once it's done, quick release the pressure release valve (use a wooden spoon to safely switch the valve over). Once the pin has gone down, carefully open the lid, stir the meatballs, and serve.
Slow Cooker Instructions
In a small saucepan, bring water and sugar to a low boil. When sugar dissolved, slowly add cranberries and lemon juice. Boil until cranberries "pop" and become soft. Lower heat and simmer about 5-7 minutes, until most of the cranberries have popped and the sauce thickens slightly. Remove from heat and add barbecue sauce and brown sugar. Stir well to combine.
Add entire package of frozen meatballs to a slow cooker (no need to thaw). Pour cranberry sauce over meatballs.
Slow cook on high for 2 hours or low for 4-5 hours.
Notes
STORAGE TIPS: Allow meatballs to cool fully at room temperature, then place into an airtight container and refrigerate for up to four days or freeze for up to three months.SERVING IDEAS: Serve meatballs on their own as appetizers, or over pasta, rice, quinoa, couscous, or with garlic bread and salad as a main course.