These Pressure-cooker Cranberry Meatballs are super simple and tasty! They make the perfect holiday party appetizers. This recipe includes slow cooker instructions, Pressure-cooker instructions, Pressure-cooker instructions, and stovetop instructions.
This recipe was first posted on November 27, 2017. It has been updated as of December 2, 2021 with new photos, step-by-step cooking instructions and photos for the Pressure-cooker, and more helpful cooking tips.
Throwing a holiday party this season? This Cranberry Meatballs recipe makes one of the FAVORITE party appetizers!
We actually make these meatballs year round, but it's during the fall and winter when cranberries are in season that this appetizer truly shines. It's such a fun and festive addition to any Christmas menu and go great with other holiday dishes like Garlic Rosemary Roasted Glazed Carrots and Pressure-cooker Garlic Mashed Potatoes.
Watch me make these Cranberry Meatballs on KATU-TV (ABC) AfternoonLive.
Watch the TV segment
🌟 What makes this recipe work
Great party dish Meatball recipes like this one – and like the Slow Cooker Honey Bourbon Meatballs and Meatballs with Romesco Sauce – are perfect for parties for so many reasons:
- It's a great party dish – it's simple to make ahead of time. And you can keep them warm in a slow cooker, or in an Pressure-cooker or Pressure-cooker on Keep Warm mode.
- They're also simple for people to eat while mingling. No forks or knives required! We serve these either with toothpicks or food picks to make it convenient for guests to pick up and mingle while eating.
- This recipe calls for ingredients that are simple to find at any grocery store. In fact, since we started making these, we always have the ingredients on hand! It's simple, thanks to frozen meatballs and frozen cranberries.
🧈 Ingredient notes
Cranberries – You can use fresh or frozen. The timing is the same as long as you use the same amount.
Sugar + water– Use granulated sugar with water to mix with the cranberries as the berries cook up and soften.
Lemon Juice – a bit of acidity helps balance the flavors of this recipe.
Brown Sugar – You'll add light brown sugar to the barbecue sauce before pressure cooking.
Barbecue Sauce – start with a half cup of your favorite BBQ sauce or your own homemade BBQ sauce. If you find the meatballs need more sauce, go ahead and add more and mix with the other ingredients to combine well.
Pre-cooked Frozen Meatballs – We always have a stash of pre-cooked frozen meatballs in the freezer. These make for fast and simple dinners or snacks for last-minute guests!
✅ Step-by-Step instructions
Whether you are using an Pressure-cooker or the Pressure-cooker, the ingredients and instructions are pretty much the same.
Be sure to read through these helpful instructions before you start. Then print out the printable recipe card with full ingredient measurements and instructions below.
- Turn your Pressure-cooker or Pressure-cooker to Sauté. Add the water and sugar, and gently stir until the sugar has dissolved.
2. Then add the cranberries and lemon juice. Sauté for 3 to 4 minutes, simply until the cranberries "pop" and the sauce is slightly thickened. Turn off the Sauté mode.
3. Stir in the barbecue sauce and brown sugar until fully combined. Pour in the frozen meatballs and stir to coat in the sauce.
4. Secure the lid (use the Pressure Lid if using a Pressure-cooker) and make sure the pressure valve is in the SEAL position. Select Pressure Cook/Manual, and set the time to 5 minutes.
5. The Pressure-cooker or Pressure-cooker will take a few minutes (anywhere from 6 to 15 minutes) to come to pressure. Once it starts pressure cooking it will count down from 5 minutes.
6. When pressure cooking is complete, use a wooden spoon to safely and carefully move the pressure release valve over to VENT for a Quick Release.
7. When the pressure release valve pin has gone down indicating that all pressure has been released, carefully open the lid, stir the meatballs, and serve.
🥘 How to make this cranberry meatballs in a slow cooker
1. In a medium saucepan over medium-high heat, combine cranberries, water, sugar, and lemon juice. Bring to a low boil, lower heat to medium, and cook until the cranberries have "popped" and create a beautiful sauce. This takes about 5 to 7 minutes.
2. Once the cranberry sauce is ready, stir in the brown sugar. Add the meatballs to the slow cooker, and pour the sauce over the meatballs.
3. Slow cook on low for 4-5 hours, or high for 2 hours.
🥣 How to make stovetop cranberry meatballs
- In a large pot over medium high heat, bring the water and sugar to a low boil, gently stirring until the sugar has dissolved.
- Lower the heat to medium and add the cranberries and lemon juice. Stir and cook for 2 to 3 minutes, simply until the cranberries "pop" and the sauce is slightly thickened.
- Stir in the barbecue sauce and brown sugar until fully combined.
- Add the meatballs to the pot, and stir to coat in the sauce.
- Cover and allow the meatballs to simmer in the sauce for about 10 to 20 minutes, simply until the meatballs are warmed all the way through. Stir every 5 minutes or so, making sure the sauce isn't burning or sticking to the bottom of the pot. If it is, scrap up the browned bits with a wooden spoon as you stir the meatballs. Frozen meatballs will take longer than thawed meatballs.
👩🏻🍳 Cranberry meatball recipe FAQs
Yes! In fact, the recipe is written specifically for using frozen meatballs that do not need to be thawed before cooking.
Can We use fresh, homemade meatballs in this recipe?Absolutely. Once you've made the meatballs, simply add them in as you would frozen meatballs. The pressure cooking time should remain about the same, but you may need to add on a few minutes depending on the size and ingredients of your homemade meatballs.
How do We store leftovers?Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. Or, store in freezer-safe airtight containers in the freezer for up to two months.
What else can We use this cranberry sauce for?In addition to cranberry meatballs, the cranberry sauce in this recipe is awesome on its own. You could serve it over turkey breast, use it in turkey and cream cheese sandwiches, or pour it over baked brie in puff pastry.
⏲ Kitchen tools and equipment
You can make this recipe either in an electric pressure cooker, a slow cooker, or on the stovetop!
Pressure cooker – To make it in an electric pressure cooker, you'll need either an Pressure-cooker or Pressure-cooker. We love the Pressure-cooker! We have the Foodi 8-Quart 9-in-1 Deluxe XL Pressure Cooker.
Slow Cooker – We love the CrockPot MyTime Slow Cooker, and have used it to make this cranberry meatballs recipe with much success!
🍽 What to serve with cranberry meatballs
This cranberry meatballs recipe is perfect for make for parties, but it's also great to serve as a main course for any family dinner.
For parties, consider serving it alongside other yummy party appetizers:
- Air Fryer Crab Rangoon
- Curry Chicken Salad Bites
- Air Fryer Ravioli
- Mushroom Marsala
- Antipasto Skewers
For a family dinner, make this to go along with:
- Pressure-cooker Butternut Squash Mac and Cheese
- Crockpot Turkey Tetrazzini
- Garlic Parmesan Knots
- Simple Fruit Salad
- Avocado Pasta Salad with Tomatoes and Corn
🍷Wine pairings for meatballs
These delectable party appetizers pair well with a bright, light red wine that can balance the richness with some acidity. Go for a Gamay or a Pinot Noir when pairing wine with meatballs.
More holiday recipes
Chocolate Chip Pumpkin Bread- Christmas Tree Pull-Apart Bread
- 33 Freezer Friendly Holiday Cookies
- Gingerbread Loaf with Peppermint Cream Cheese Frosting
- Simple Cranberry Peppermint Holiday Bark
- Gingerbread Cake Roll with Cream Cheese Filling
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!
Cranberry Meatballs
By Marlynn Schotland Prep Time: 5 mins Cook Time: 15 mins Servings: 10 Cranberry Meatballs are the perfect party appetizer! This recipe includes instructions for making cranberry meatballs in the Pressure-cooker, Pressure-cooker, slow cooker and stovetopIngredients
- 2 cups cranberries
- ½ cup water
- ½ cup granulated sugar
- ½ tablespoon lemon juice
- ½ cup barbecue sauce
- 2 tablespoons light brown sugar
- 1 (1.5 lb) package pre-cooked frozen meatballs, approximately 24 to 28 meatballs
Instructions
Pressure-cooker Instructions
- Turn your Pressure-cooker 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, simply 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 Pressure-cooker 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.
Pressure-cooker Instructions
- Using your Pressure-cooker, 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, simply 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 Pressure-cooker 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.Nutrition
Calories: 82 kcal, Carbohydrates: 21 g, Protein: 1 g, Fat: 1 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 149 mg, Potassium: 53 mg, Fiber: 1 g, Sugar: 18 g, Vitamin A: 44 IU, Vitamin C: 3 mg, Calcium: 9 mg, Iron: 1 mgNutrition information is automatically calculated, so should only be used as an approximation.
