This is a year-round favorite in our household, especially when my mother-in-law makes them and leaves them in our freezer! They are also a great option for Passover if you’re worried about what to feed the kids, or tiding everyone (young and old) over before a late Yom Tov meal.
- 2lbs Meatball Mix (can use all Ground Beef, but they will be heavier)
- 1 egg, lightly beaten
- ¼ cup ketchup
- 1 tbsp. garlic powder
- 1tbs onion flakes (optional)
- 1 28 oz jar tomato sauce – choose your favorite brand
- 1 16 oz can cranberry jelly
Mix the meat, egg, ketchup, garlic powder and onion flakes (if using) together, lightly, and form into balls.
Spray your pot with cooking spray. Add to pot: tomato sauce and cranberry jelly, chopped up with a spatula. Heat on medium flame until bubbling. Add meatballs to simmering sauce. Only add one layer of meatballs. Partially cover pot and let cook for about 20-25 minutes at low simmer. Take one meatball out and cut in half. It’s OK if the meat is a little pink as long as it doesn’t still have a raw texture.
On Passover, serve with quinoa, quartered boiled potatoes (Yukon gold work well here). Some people like the Pesach noodles, those could work too.
Year round, these are great with noodles or rice!
Instant Pot Instructions: Use saute function to heat the tomato and cranberry mixture. Add meatballs to pot — it’s okay to stack them in two layers. Cook on high pressure for 10 minutes.