Chili Sauce and Grape Jelly Meatballs

5 from 2 votes

Chili Sauce and Grape Jelly Meatballs

Sweet, tangy, and super easy, saucy 3-ingredient vegan chili sauce and grape jelly meatballs are an addictive crowd-pleaser for parties, potlucks, & Holidays!

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

Course: Appetizer, Side Dish

Cuisine: American

Servings: pounds

Calories: 716kcal

Author: Toni

Equipment

measuring spoons
pressure cooker

Ingredients

1 (18-ounce) jar of grape jelly
1 (12-ounce) jar of Heinz (or similar style) chili sauce
1 tablespoon of soy sauce (optional)
1 teaspoon of garlic powder (optional)
Pinch of cayenne pepper (optional)
3 (~15-ounce) bags of vegan frozen meatballs

Instructions

In a medium-size (about 3-quart) pot, combine the jelly, chili sauce, and soy sauce, garlic powder, and cayenne pepper, if using, and cook on medium heat for 10 minutes.
In a 6-quart Instant Pot, add the vegan meatballs and pour over the jelly sauce so they’re all covered in it.
Set the pressure cooker on high pressure for 15 minutes.
Remove from the marinade to serve.

Notes

Use cooked meatballs: Instant Pot frozen vegan meatballs cook wonderfully– just make sure they’re pre-cooked.

Tweak to taste: Adjust any of the sauce ingredients towards the end to your desired sweet, savory, or heat levels.

To keep hot: If you plan to serve them warm at a party, use the ‘keep warm’ function in the IP or a crockpot.

Nutrition