Homemade Meatballs with Jelly and Chili Sauce
Instant pot homemade meatballs with jelly and chili sauce are quick and easy to make! They're perfect over rice or make them for your kids lunch. Great as a party appetizer and potlucks! A slow cooker or pressure cooker works fine too! Here's how to make it!
Servings 8 people
- 1 cup chili sauce
- 3 tsp apple cider vinegar
- 1 tsp yellow mustard
- ⅛ tsp pepper
- 1 cup grape or strawberry jelly
- ⅛ tsp chili powder
- 2 lb ground beef
- 6 tbsp bread crumbs
- 2 eggs
- 2 tsp minced garlic
- ¾ cup beef broth
- salt and pepper for taste
To a large bowl add ¼ cup of the beef broth and the meatball mixture into a bowl. Gently combine. Scoop a tablespoon size of the meat mixture and roll into a meatball.
Add the rest of the broth to the instant then the meatballs. It's okay to stack. Lock the lid. Make sure it's sealed. Set to high pressure for 7 minutes. Let the ip naturally release once done. Remove the meatballs. Set to the side then drain the liquids.
Add the jelly sauce. Press saute button. Saute until the sauce is thickened to your preference. Add the meatballs back to the instant pot. Toss to coat. Serve with the sauce or store the sauce for another dinner. It's amazing on salmon too!
Meatballs: Lightly oil the palms of your hand with vegetable oil. This will help to roll the meatball easily and prevent the meat from sticking to your hands. This recipe makes about 50 meatballs. Feel free to half the recipe.
Leftover Sauce: You can store the leftover sauce in a container in the fridge and top it with your favorite fish. I love to use it over fish since the flavors remind me of this salmon with rhubarb chili sauce
Frozen Meatballs: You can use this recipe with frozen meatballs.