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) jar apricot preserves
- 1 (12 ounce) bottle hickory-flavored barbecue sauce
- ¼ cup water
- ½ teaspoon crushed red pepper
- 24 ounces frozen cocktail-size meatballs
Directions
Step 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.
Step 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.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 4
Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 347 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 20% |
Cholesterol71mg | 24% |
Sodium592mg | 26% |
Total Carbohydrate48g | 17% |
Dietary Fiber1g | 3% |
Total Sugars29g | |
Protein15g | |
Vitamin C5mg | 23% |
Calcium48mg | 4% |
Iron2mg | 11% |
Potassium355mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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