Instant Pot Grape Jelly Meatballs Recipe: Crockpot Too!

When in need of that party favorite, make Instant Pot grape jelly meatballs and watch as they quickly disappear. They are the perfect appetizer for most any party or celebration and easy for any parent to make. This is one of the tastiest Instant Pot recipes and will have others asking for your meatball recipe. Who knew that something so simple could be so tasty.  Instant Pot makes everything so simple and easy and what could be better than meatballs with grape jelly ?  Sound heavenly!  You can also try different versions of meatballs recipes.

You might also like, Hamburger Helper recipe

My Favorite Grape Jelly Meatballs Recipe

Here is one of my favorite meatball recipes that is easy to make in a Crockpot or even in an Instant Pot. Just shorten the time to 30-45 minutes for the Instant Pot. Mix in the ingredients and walk away for a 3 hours when using a slow cooker. My kids love these meatballs with grape jelly and don’t leave any leftovers. Adding a loaf of homemade bread to the table, a salad and it’s a meal. Some have suggested adding homemade meatballs to the recipe.  Nah, I want easy but you can!

Instant Pot Grape Jelly Meatballs with BBQ Sauce

When you’re craving a sweet and smoky appetizer with a twist, these Grape Jelly Meatballs with BBQ Sauce are your answer. Swapping out traditional chili sauce for BBQ sauce offers a delectable fusion of flavors – the rich, fruity notes of grape jelly meld seamlessly with the smoky depth of barbecue sauce. Whether you’re hosting a game night, potluck, or any gathering, these Instant Pot meatballs are sure to be the star of the show. Using the Instant Pot ensures they’re not only flavorful but also incredibly easy to whip up.

Ingredients:

• 1 bag (32 oz) frozen meatballs (or homemade if you prefer)
• 1 jar (18 oz) grape jelly
• 1 bottle (18 oz) BBQ sauce of your choice

Instructions:

1. Mix Sauce:
   • In a medium bowl, whisk together the grape jelly and BBQ sauce until well combined.
2. Add Ingredients to the Instant Pot:
   • Place the frozen meatballs into the Instant Pot.
   • Pour the grape jelly and BBQ sauce mixture over the meatballs in the Instant Pot, ensuring they are well-covered.
3. Pressure Cook:
   • Secure the Instant Pot lid and set the valve to “Sealing.”
   • Cook on “Manual” or “Pressure Cook” high pressure for 8 minutes.
4. Quick Release:
   • Once the cooking time is complete, use the quick release method to release the pressure.
5. Stir and Serve:
   • Open the Instant Pot and stir the meatballs gently to ensure they’re well-coated in the sauce.
   • Serve as an appetizer directly from the pot or transfer to a serving dish.

Serving Tip: Pair with toothpicks for easy serving at parties or gatherings.

This classic Grape Jelly Meatballs offers a delightful balance between the sweetness of the grape jelly and the smoky tang of BBQ sauce. Enjoy!

Be sure to use beef meatballs as the turkey ones don’t give the bbq sauce much flavor. I had a lot of trouble finding meatballs that were all beef and those that were all beef were charbroiled. Not a good taste in my opinion for honey barbeque grape jelly meatballs.

When using an Instant Pot for this recipe, cook for 30-45 minutes.

Another popular Instant Pot Grape Jelly Meatballs version with chili sauce:

There’s something undeniably nostalgic about the combination of grape jelly and chili sauce. These Grape Jelly Meatballs, often dubbed “cocktail meatballs,” have been a party favorite for decades. Their allure lies in the perfect balance of sweetness from the jelly, complemented by the savory, tangy kick of chili sauce. Using an Instant Pot brings this beloved Instant Pot meatballs dish into the modern age, making preparation effortless and ensuring perfectly tender meatballs every time.

• Ingredients:
  • 1 bag (32 oz) frozen meatballs (you can use homemade meatballs if you prefer)
  • 1 jar (18 oz) grape jelly
  • 1 bottle (12 oz) chili sauce (often found in the ketchup aisle)

  Instructions:

  1. Combine Ingredients in the Instant Pot:
     • Pour the frozen meatballs into the Instant Pot.
     • In a separate bowl, whisk together the grape jelly and chili sauce until smooth. Pour this mixture over the meatballs in the Instant Pot, ensuring the meatballs are well-covered.
  2. Pressure Cook:
     • Secure the Instant Pot lid and set the valve to “Sealing.”
     • Cook on “Manual” or “Pressure Cook” high pressure for 8 minutes.
  3. Quick Release:
     • After the cooking time is done, use the quick release method to release the pressure.
  4. Stir and Serve:
     • Open the Instant Pot, stir the meatballs gently to ensure they’re coated in the sauce.
     • Serve as an appetizer directly from the pot or transfer to a serving dish.

  Tip: You can keep the meatballs warm by switching the Instant Pot to the “Keep Warm” setting if you’re serving them at a party.

Simple Instant Pot Hawaiian Meatballs

For a quick escape to the tropical shores of Hawaii, these simplified Hawaiian Meatballs are your ticket. With just a handful of ingredients, this dish effortlessly melds the robust flavors of meat with the sweet tang of pineapple. Ideal for those busy days or when you’re in need of a quick yet flavorful meal, this Instant Pot meatballs recipe brings a touch of the tropics right to your dinner table, ensuring satisfaction with its uncomplicated charm.

Ingredients:

• For the Meatballs:
  • 1 lb ground beef or pork
  • 1 egg
  • Salt and pepper, to taste
• For the Sauce:
  • 1 can (20 oz) pineapple chunks in juice (do not drain)
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar

Instructions:

1. Making the Meatballs:
   • In a mixing bowl, combine the ground meat, egg, salt, and pepper. Mix well.
   • Shape the mixture into 1-inch diameter meatballs.
2. Preparing the Sauce:
   • In a separate bowl, mix the entire can of pineapple chunks (including the juice), soy sauce, and brown sugar. Stir until the sugar is mostly dissolved.
3. Pressure Cooking:
   • Place the meatballs into the Instant Pot.
   • Pour the sauce mixture over the meatballs.
   • Secure the lid, set the valve to “Sealing,” and cook on “Manual” or “Pressure Cook” high pressure for 7 minutes.
4. Quick Release:
   • Once the cooking is done, use the quick release method to release the pressure.
5. Serve:
   • Serve the Hawaiian meatballs with rice, ensuring to spoon some of the sauce and pineapple chunks over the top.

For other Instant Pot recipes, try here, Food.com