Here’s my go-to recipe for instant pot grape jelly meatballs, combining tender meatballs with a sweet and tangy sauce made from grape jelly and chili sauce. It’s one of those recipes that’s almost too simple to believe.
These meatballs are always the first to disappear at potlucks and family gatherings. I usually make a double batch because everyone wants to take some home, and honestly, they make great leftovers for lunch the next day. Who doesn’t love a 3-ingredient recipe that tastes this good?
Why You’ll Love These Grape Jelly Meatballs
- Quick party appetizer – Ready in just 15-25 minutes, these meatballs are perfect when you need a last-minute appetizer for unexpected guests or game day gatherings.
- 3-ingredient sauce – The sauce needs just grape jelly and chili sauce – it’s surprisingly simple but creates that perfect sweet-and-tangy flavor everyone loves.
- Convenient preparation – Using frozen meatballs means zero prep work – just dump everything in your Instant Pot and let it do the work.
- Crowd favorite – This retro-inspired appetizer always disappears first at parties – people can’t resist the combination of sweet, tangy, and savory flavors.
What Kind of Meatballs Should I Use?
For this recipe, frozen meatballs are your best friend – they’re convenient and actually work perfectly for this type of dish. Italian-style or homestyle frozen meatballs both work great, and you can find them in the freezer section of most grocery stores. While you could make your own meatballs from scratch, the pre-made frozen ones hold up really well in the Instant Pot and soak up all that sweet and tangy sauce nicely. Just make sure to choose meatballs that are about 1-inch in diameter – if they’re too large or too small, they won’t cook evenly or hold their shape as well during pressure cooking.
Options for Substitutions
This easy party favorite can be made with several substitutions if needed:
- Grape jelly: If grape jelly isn’t your thing or you’re out, try apricot preserves, strawberry jelly, or even cranberry sauce (not the jellied kind). Each will give a slightly different but equally good sweet note to the dish.
- Heinz chili sauce: Can’t find Heinz chili sauce? Mix 1 cup ketchup with 2 teaspoons Worcestershire sauce and a dash of hot sauce. Sweet Thai chili sauce works too, but reduce the grape jelly by 1/4 cup since it’s sweeter.
- Frozen meatballs: While frozen meatballs are super convenient, you can use homemade ones too. Just make sure they’re fully cooked before adding them to the sauce. Turkey or chicken meatballs work great as alternatives.
- Olive oil: Any neutral cooking oil like vegetable or canola oil will work just fine here.
- Water: You can use beef broth instead of water for extra flavor, but plain water works perfectly well in this recipe.
Watch Out for These Mistakes While Cooking
The biggest challenge when making Instant Pot grape jelly meatballs is overcrowding the pot, which can lead to uneven heating and some meatballs not getting properly coated with sauce – work in batches if needed or use a larger Instant Pot model.
A common mistake is skipping the initial sauté step with olive oil, but this extra step helps create a better texture and prevents the meatballs from sticking together.
The sauce consistency can make or break this dish – avoid adding all the liquid at once, instead start with less water and adjust as needed since different brands of grape jelly have varying moisture content.
For the best flavor development, don’t rush the natural pressure release for at least 5-10 minutes, as this allows the meatballs to soak up more of that sweet and tangy sauce.
What to Serve With Grape Jelly Meatballs?
These sweet and tangy meatballs are perfect as an appetizer, but they can easily become a main dish with the right sides! For a casual dinner, serve them over fluffy white rice or egg noodles to soak up all that delicious sauce. If you’re hosting a party, put out some toothpicks and serve them alongside other finger foods like chips and veggies with dip. When I make these for game day, I like to add a side of coleslaw or a simple green salad to balance out the sweetness of the meatballs. You can also pile them onto slider buns with some melted provolone cheese for easy mini sandwiches.
Storage Instructions
Keep: These grape jelly meatballs will stay good in an airtight container in the fridge for up to 4 days. The sauce tends to thicken a bit when chilled, but don’t worry – that’s totally normal!
Freeze: Got leftovers? These meatballs freeze really well! Just put them in a freezer-safe container with the sauce and they’ll keep for up to 3 months. It’s super handy for quick appetizers or easy weeknight dinners.
Warm Up: When you’re ready to enjoy them again, heat them up in the microwave in short bursts, stirring occasionally, or warm them in your Instant Pot on the ‘Keep Warm’ setting. If the sauce seems too thick, just stir in a splash of water to thin it out.
Make Ahead: Planning a party? You can make these meatballs a day ahead and keep them warm in a slow cooker. They actually get even better as the flavors meld together, making them perfect for entertaining!
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 40-50 g
- Carbohydrates: 200-220 g
Ingredients
- 1 tablespoon olive oil
- 36 frozen meatballs
- 1/2 cup water
- 1 1/2 cups grape jelly
- 1 bottle of heinz chili sauce
Step 1: Prepare the Instant Pot and Add Ingredients
Begin by adding a bit of oil to the bottom of the inner pot of your Instant Pot to prevent sticking.
Next, place the meatballs inside the pot and pour water over and around them.
Follow by adding the grape jelly and chili sauce on top of the meatballs.
Be sure not to stir the ingredients once added.
Step 2: Pressure Cook the Meatballs
Secure the lid on the Instant Pot and turn the vent to the Sealing position.
Select the PRESSURE COOK setting, and set the timer for 5 minutes.
The Instant Pot will take a few minutes to build up pressure before it begins cooking.
Step 3: Quick Release and Stir
Once the cooking time has completed and the pot beeps, perform a quick release by carefully turning the vent to the Venting position to let out the pressure.
Wait for the pressure pin to drop, then open the lid.
Stir the meatballs well to ensure even coating with the sauce.
Step 4: Optional Sauce Thickening
If you prefer a thicker sauce, select the SAUTE function on the Instant Pot and cook the meatballs for an additional 5 minutes to reduce the sauce, stirring occasionally.
Once the sauce reaches your desired thickness, switch the pot to the Keep Warm setting to keep the meatballs warm until you’re ready to serve.
Alternatively, transfer the meatballs to a large serving bowl for immediate enjoyment.