These Pressure Cooker Cranberry Balsamic Meatballs are the perfect appetizer for holiday entertaining. Pop one into your mouth and taste an explosion of cranberry, rosemary, and balsamic vinegar packed into one savory bite.
*This post first appeared on Pressure Cooking Today
We made it to December and holiday preparations are in full swing everywhere you look. From now until New Years I’ll be eating my fair share of all the holiday foods: cranberries, nuts of all sorts, appetizers galore, sugar cookies, hot cocoa, apple cider, and any other festive food that is set in front of me.
For those of you who are anticipating upcoming holiday parties, I know that sometimes it can be stressful to decide what to bring. There are many factors that play into what you could choose to make, but for me at least, one of the biggest considerations is the amount of time I have available! These meatballs are a great option for those of you who need a quick and easy crowd favorite.
Meatballs are one of my favorite foods to make in the pressure cooker because of a few reasons.
#1. No mess! Everything is contained in one pot and you don’t have to deal with scraping burnt bits off a baking sheet or maneuvering your heavy crockpot into the sink to scrub it down.
#2. The meatballs come out so tender! If you’re looking to preserve moisture and make the juiciest, most flavor packed meatballs, the pressure cooker is the way to go.
#3. Fast cook time! You can make the cranberry balsamic glaze in five minutes in the pressure cooker and then pop in the formed meatballs and bring to high pressure for another five minutes. Including all prep and cook time, these meatballs can be ready to go in less than 30 minutes!
The tangy cranberries coupled with the fruity balsamic vinegar and the earthy rosemary creates the perfect glaze for these ground turkey and pork sausage meatballs. I think this will be a sure hit at your holiday parties!Print
- 1lb cranberries
- 3/4 cup white sugar
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 sprigs fresh rosemary
- 1 cup water
- 1 tablespoon balsamic vinegar
- 1 lb pork sausage
- 1 lb ground turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 1/2 cup bread crumbs
- 1 egg, lightly whisked
- 1/4 cup milk
- Combine all ingredients for cranberry glaze in pressure cooker. Stir and set to high pressure for 5 minutes.
- While glaze is cooking, use your hands or a large sturdy spoon to mix together meatball mixture.
- Form into 1 inch meatballs and set aside.
- When cranberry glaze is finished, do a quick release and add meatballs into the pot.
- Pressure cook meatballs in glaze for 5 minutes on high pressure.
- When finished, do a quick release and serve!
**If you would like your glaze thicker, remove meatballs from liquid and whisk in 2 tablespoons of cornstarch before adding meatballs back in.