How to make pressure cooker sweet and sour meatballs vs stove top
You can make these 2 ways and they are both delicious.
- Pressure cooker is really fast and cuts out the step of having to brown meatballs separate and then simmering together. The meatballs coms out PERFECT every time, never dried out.
- When you make the sweet and sour meatballs over the stove-top the sauce is perfection! in the pressure cooker the sauce is more on the runny side.
Combine beef, bread crumbs, egg, onion, sour cream , garlic, salt and pepper to form bite size meatballs.
SWEET AND SOUR MEATBALLS WITH PRESSURE COOKER:
There is no need to cook them before! just roll them up and loosely put them into the instant pot. pour sauce over and cook! *because you don’t brown/drain any grease I like to use turkey or VERY lean ground beef.
SWEET AND SOUR MEATBALLS WITH STOVE TOP:
You’ll have to brown or bake the meatballs drain the grease and then simmer in the sauce.
This is the only time I ever buy chili sauce. It took me a while to find it the first time I looked. In stores it’s stocked near the ketchup. Usually tippy top shelf. The bottles look like this…except completely full of a ketchup like sauce. I forgot to snap the picture BEFORE making the sauce recipe.
The sweet and sour sauce
PRESSURE COOKER: Combine jelly and chili sauce and pour over the meatballs. Don’t add water! you can thicken it afterwards by simmering for a little bit or adding a little cornstarch/cold water mixture.
STOVETOP: Combine chili sauce, jelly, and water pour over meatballs in the fry pan. Heat stirring occasionally until jelly is melted. Simmer for 10-15 minutes until sauce has thickened.
If you are looking for some other meatball recipes these are pretty increidble
This Sweet and Sour Meatball recipe is our family's favorite. This includes quick and easy pressure cooker instructions and stove-top. It can be served as a meal over rice or as a appetizers. Click here now for the recipe featured on popular Los Angeles foodie blog Oh So Delicioso!
- 1 cup heinz chili sauce usually on the top shelf by ketchup
- 1 cup red currant or grape jelly
- 1/2* cup water
Combine beef/turkey, bread crumbs, egg, onion salt, milk, garlic salt, cheese, oregano to form bite size meatballs. Brown meatballs in alittle oil and drain excess fat. (You can also bake meatballs in oven 350 for about 10-15 minutes) Use your ice cream scooper to make larger uniform meatballs.
Brown on all sides, but since you will be simmering in the sauce for 20 minutes they don't need to be cooked through yet. I let them cook for a little bit to try and get as much fat out as possible.
- In separate bowl combine chili sauce, jelly, and water pour over meatballs in the fry pan. Heat stirring occasionally until jelly is melted. Simmer for 10-15 minutes until sauce has thickened. Serve with rice, or as appetizer in chaffing dish or fondue pot.
Combine beef/turkey, bread crumbs, egg, onion salt, milk, garlic salt , oregano to form bite size meatballs. Loosely pack them into instant pot.
- In separate bowl combine chili sauce, jelly- pour over meatballs and seal lid. Cook High 10 minutes, quick release. Simmer on saute setting if you want your sauce to thicken.
* you can use sour cream or milk. I prefer sour cream but many traditional recipes call for milk. Sour cream is my secret ingredient to both meatballs and meatloaf. It keeps the meat from drying out during the cooking process. Creates the perfect texture!