This is a sponsored post written by me on behalf of Cooked Perfect® Meatballs for IZEA. All opinions are 100% mine.
These easy to make Instant Pot Grape Jelly Meatballs are traditional, meatballs with grape jelly and chili sauce are perfect for parties and game day gatherings! Make them in your Instant Pot for an even easier way to enjoy them. They make a great family friendly dinner served over rice too!
Instant Pot Grape Jelly Meatballs are so popular at parties! Always sure to be the hit of a party. It’s a go to appetizer recipe that just can’t fail. The sweet grape jelly and chili sauce is the perfect accompaniment to the tender meatballs. Instead of making them in the traditional slow cooker make them in your Instant Pot for an even quicker version for parties.
Why this Recipe Works!
- It only requires three ingredients and you have amazing meatballs with grape jelly and chili sauce!
- Ready in 25 minutes with only 5 minutes of cook time. The meatballs come out as tender and perfect as you can get!
- It’s easy to have all the ingredients on hand when you need an easy dinner or appetizer recipe.
Only 3 Ingredients Needed!
- Cooked Perfect Frozen Meatballs
- Grape Jelly
- Chili Sauce
Skip the frozen meatballs and make these Baked Meatballs for even more flavor!
Steps to Prepare Grape Jelly Meatballs!
- Prep – Place water in pressure cooker. Place trivet in pressure cooker. Place meatballs on trivet in pressure cooker.
- Pressure Cook – Cook on high pressure for 5 minutes. Quick release pressure and remove meatballs from pressure cooker draining water. Cover and keep warm.
- Mix – Mix together grape jelly and chili sauce in pressure cooker. Turn to sauté and whisk together until smooth. Should take about 5 minutes. Mix meatballs into grape jelly mixture.
Serve immediately as an appetizer or over rice for an easy dinner recipe!
Helpful Tools
Sauce Variations
If you’d like to thicken the sauce up more simply whisk together equal parts cornstarch and water in a small bowl then stir in a little to the sauce mixture and cook to thicken.
You can also replace the grape jelly with apricot preserves, orange marmalade, canned cranberry sauce, raspberry preserves or hot jelly! Each one will give it a slight flavor difference and keeps things interesting.
The Chili Sauce can be replaced by BBQ Sauce or Ketchup!
Leftovers
Store any leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. Remember to cool them off before storing in the refrigerator.
To freeze the meatballs place in a freezer safe container for 2-3 months. Make sure to leave room in container for sauce to expand when it freezers.
To reheat frozen meatballs let them defrost in the refrigerator overnight then warm them in a saucepan over low heat on the stove top or warm them in the Crock Pot for 2-3 hours.
More Meatball Recipes!
- A delicious twist on meatballs are these homemade meatballs in a sweet and sour sauce.
- Love a great casserole? Meatball Sub Casserole is an amazing one that’s easy to make with a layer of toast, cream cheese and meatballs, sauce and cheese!
- Love Instant Pot Dinners? Make quick and easy Instant Pot Swedish Meatballs with frozen meatballs!
- Warm the Crock Pot up and make these Italian Style Meatballs and serve them over spaghetti for a dinner the entire family will love!
Love this recipe? Be sure and comment below and leave a 5-star rating! I know you’ll love this delicious recipe as much as we do!
And if you’re like me and snap photos, be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your delicious breakfast!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot Grape Jelly Meatballs
Ingredients
- 32 oz Cooked Perfect Frozen Meatballs or your favorite frozen meatball
- 1 c. water
- 2 ½ c. grape jelly
- 12 oz bottle chili sauce
Instructions
- Place water in pressure cooker. Place trivet in pressure cooker. Place meatballs on trivet in pressure cooker.
- Cook on high pressure for 5 minutes. Quick release pressure and remove meatballs from pressure cooker draining water. Cover and keep warm.
- Mix together grape jelly and chili sauce in pressure cooker. Turn to saute and whisk together until smooth. Should take about 5 minutes.
- Mix meatballs into grape jelly mixture.
- Serve.
Carlisa B says
OMG it was so good and so easy!! I made it with vegan meatballs and it was everything!!!
Julie Evink says
Great to hear!!
Lamamaura3 says
Simple ingredients and instructions. Before serving, I did let the sauce simmer in the meatballs for 4-5 minutes to allow to flavor to soak into the meat and coat the outside.
When I first added the meatballs, the sauce was quite thin and would just drain off when I picked up a meatball.
I wonder if there’s a way to cook the sauce at the same time as the meatballs. Perhaps using a tall trivet and steam pan to cook the sauce above the meatballs? Then remove the sauce pan, drain water from meatballs and mix? Has anyone tried something like that?
Julie Evink says
I haven’t tried anything like that, but I agree it would be a great to thicken the sauce a bit!
Michaela says
Could you make this in a ninja foodie.
Julie Evink says
I would think so, but I’ve never tested it that way.
Robin says
If I make my own meatballs and they’re not frozen-do I add water to the pot? How long do I cook them in the grape jelly/chili sauce mixture?
Julie says
Yes, you still need the water to complete the pressure cook. Remove the meatballs from the Instant Pot and make the sauce on the saute function. Then just mix the meatballs in, they do not need to cook any more while in the sauce.
Candace says
I use jellied cranberry sauce (1 can), 3 T. brown sugar, I T. lemon juice for the sauce. Really, really good.
Julie Evink says
So glad you enjoyed it!
Annie says
You just bailed me out for a last minute office party appetizer! I’ve done the meatballs before, but didn’t have THREE HOURS to cook on the slow cooker function!
Thank you!
Julie Evink says
Wahoo! So glad I could help!
Roni says
Needed more than one cup water. It was all gone and pot burned bit. Taste was good. Would I make again, don’t know
Julie Evink says
I’m sorry to hear that Roni! Can I ask what type of pressure cooker you used? Thanks!
Roni says
Hi Julie – I was very disappointed. I have Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Sauté, Steamer, and Warmer
Kat K says
Is there a reason I shouldn’t just cook the meatballs in the grape/ chili mixture instead of pre-cooking them over water?
Julie Evink says
I’ve never tested it like that my fear is that the jelly would burn on the bottom. If you try it let me know how it goes!
Jessica says
Tried no water or precooking the meatballs did melt the jelly first in sauté turned out great no burning
Julie Evink says
So glad it turned out!
Robin K says
That’s the way my grandma did it. Since I just got an IP, I followed the recipe from this web page and they turned out quite good. If doing it even simpler works, I’m all for that! I’ll try next time.
Janet says
It doesn’t say to discard the water after removing meatball, but I’m assuming you do.
Julie says
It says to discard the water in Step 2.
Malinda says
I remember eating something very similar to this as a kid!!!! They were always a hit!
Julie Evink says
Total comfort food!
Erin @ The Speckled Palate says
I’ve never had a meatball like this, but it sounds intriguing! And I bet it would be a fan favorite at any gameday party!
Julie Evink says
Don’t let the flavor scare you they come together and are amazing!
Melissa Howell says
I’ve had meatballs with grape jelly before, but not the chili sauce. I bet that makes them taste amazing!
Julie Evink says
They are awesome!
Danielle Green says
The addition of grape jelly makes me think fondly of a family recipe that used grape jelly as well. Yummy!
Julie Evink says
It’s an oldie but a goodie!