a delicious way to utilize your pulled pork leftovers! combines great with some coleslaw.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
- 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.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 15 g |
| Saturated Fat | 4 g |
| Sodium | 592 mg |
| Sugars | 29 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I love it I used peach paseve
I made this following the recipe for superbowl, did not make any changes to the recipe. I’m very happy with it, the recipe is easy easy, and turned out to be a HUGE hit! Everyone liked them, and several people just stood by the meatballs and used their toothpicks to eat one after another. I plan on trying different types of preserves/jellies with the recipe, to see how they all turn out.
I followed directions to a T.. Before it was even at full pressure, it started flashing “food burn”. Not really sure how or why this happened but I’m super disappointed because this was my Super Bowl party contribution.
So, these have never been a favorite appetizer of mine. However, they are my daughters’. Impulsively bought frozen meatballs on New year’s eve to surprise her. I didn’t get the grape jelly so I went looking and found this recipe!! It was perfect. I had two half used small apricot jam (kids!) AND the last of some jalepeno jelly! Yum. Mixed that up and the smell alone told me we had a winner! I love cleaning out the fridge and using up stuff I need to and making something really tasty in the process. Thanks!
I used what I had on hand. I used blueberry preserves. I didn’t have any bq sauce so I used chili sauce. This worked out great! Everyone loved it.
Made this exact except for the red pepper. Which sucks, cause I love red pepper. Crazy fast lunch or dinner over some instant mashed potatoes. The sauce makes a good gravy.
These were really good, easy to make, and went over well. I have made them twice. The only variation in recipe I made was not to use the pepper flakes. I felt my sauce was spicy enough. The first time I made these, I otherwise followed the recipe exactly. I found there was a little too much sauce for 24 oz. of meatballs, so I upped it to a 32-oz. package and that seemed just right. Also, the first time I made them, some of the balls got burned on the bottom, so the second time I didn’t use the saute step. I just mixed up the sauce ingredients, tossed in the meatballs, and set the pot on high pressure for 5 minutes as called for. A couple of the meatballs still were a bit browned on the bottom, but not nearly as badly, and my pot didn’t give me a “burn” warning. I saw that someone tried using orange marmalade, and that sounds good, so I might try that next time.
My son made this for Easter 2019…Easy and delicious! If you are in the need of a quick appetizer this fits perfectly. I used peach jam…mmmm mmm good!
Grape is still awesome, used orange and was the best !l ? never any left overs.
These are delicious. I used homemade Chicken Sriracha meatballs that I froze the night before. I also used homemade bbq sauce. The method worked perfectly. These went beautifully with steamed rice.
Yes, I will make it again and I didn’t change anything. Kudos