Instant Pot Frozen Meatballs and Sauce
Instant Pot frozen meatballs and sauce with barbecue or grape jelly and chili sauce. Ninja Foodi pressure cooker appetizer for the big game!
Servings: 10
Equipment
Ingredients
- 1-2 bag frozen meatballs 28-32 ounces
Barbecue Sauce Meatballs
- 1 jar barbecue sauce 16 oz.
- 1/2 c Dr Pepper
Grape Jelly Chili Sauce Meatballs
- 10 oz grape jelly
- 1 jar chili sauce 12 oz.
- 1 tbsp Sriracha optional if you want heat
- 1/4-1/2 tsp red pepper flakes if you want to make it spicy, omit for mild/medium heat and just add sriracha only
Instructions
- Pour your sauce ingredients (one of the choices above, not both) into pot and whisk together so it is smooth. Add meatballs and toss so they are all nicely coated.
- Set Instant Pot - pressure cooker to manual, pressure, high, for 5 minutes or low for about 8 (times vary according to how tender you like and how large your meatballs are, them but this works for us).
- Do a quick release.
- Check meatballs and make sure they are cooked thru (if very large may need to put on saute just until done but 5 min should be adequate to cook most frozen meatballs in a pressure cooker).
Video
Nutrition
Serving: 2oz | Calories: 329kcal | Carbohydrates: 37g | Protein: 12g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 49mg | Sodium: 218mg | Potassium: 244mg | Fiber: 1g | Sugar: 27g | Vitamin A: 30IU | Vitamin C: 9mg | Calcium: 20mg | Iron: 1mg