A twist on the grape jelly cocktail meatballs that everybody loves. This recipe uses apricot preserves, but feel free to use grape, orange marmalade, or even cranberry sauce - they're all delicious! Try different flavors of barbecue sauce too! These make the perfect party appetizer, especially when you're low on time!
Ingredients
- 1 , 12 ounce
- 1 , 12 ounce
- 0.25 cups water
- 0.5 teaspoons crushed red pepper
- 24 ounces frozen cocktail-size meatballs
Instructions
-
1
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
-
2
Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
-
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
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4
Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Nutrition Facts
Per serving
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