Name: Pressure Cooker Cranberry Balsamic Meatballs
Ingredients: 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

Ingredients

Scale

Cranberry Glaze

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 (affiliate)

Meatballs

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

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Instructions

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!

Notes

**If you would like your glaze thicker, remove meatballs from liquid and whisk in 2 tablespoons of cornstarch before adding meatballs back in.