Vegan Instant Pot BBQ Meatballs are a modern spin on the classic party appetizer! Bet you can’t eat just one!
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It’s Superbowl Time!
Rumor has it that there is a big appetizer event coming up, and that while you are eating said appetizers people also play a game called sportsing football. Obviously I’m cheering for Team Snacks! Neither Irving nor I are huge football fans. Irving didn’t grow up in the States, so football isn’t a sport he watches often, and I just really couldn’t care less. Sorry, not sorry, football. But, we do watch the Super Bowl each year, as if we owe it to our boys to expose them to such things! And each year I spend a few days weeks brainstorming the perfect appetizer spread. Baked Potato Nachos, Mediterranean 7 Layer Dip, Pizza Pockets, Guacamole….and now Vegan Instant Pot BBQ Meatballs. YUM!
Vegan Instant Pot BBQ Meatballs
My mom used to serve chili cranberry sauce meatballs at many parties, as did much of middle America. They are quick, simple, and low maintenance. I’ve switched things up a bit, and use bbq/barbeque/barbecue sauce in my version! I’ve also made things even easier for game day by preparing these yummy meatballs in the Instant Pot! Yep, my fave appliance. Toss the ingredients in and let the IP do it’s magic. Remember, it’s the “hands off pot.”
After the meatballs cook (in just 5 minutes!—see notes in recipe), I let the pressure release for 5 minutes, and then do a quick release. Then I switch the pot over to the sauté function to thicken up the sauce. A simple cornstarch slurry helps things along. Just a minute or two and you are ready to serve. If you need to prep ahead of time you could keep the pot on the “keep warm” setting while your guests arrive!
Vegan Meatballs
There are lots of ready made vegan meatballs available! My fave are from Trader Joe’s, Ikea, and Gardein. Our family unanimously agreed that we like the flavor of the Trader Joe’s meatballs the best. They taste the most like a “real” meatball, and are a perfect size. They are shown in the photographs and video. Coming in at second place is Ikea. They are so affordable (though you’ll need to account for everything else you will buy on an Ikea run!), and you can see the real veggie bits in every bite. They definitely taste like veggies, and are also the perfect size. I do like the Gardein meatballs as well, but they are quite large, and have a more prominent “Italian” taste to them. I’d prefer them in a traditional spaghetti sauce, but they are readily available and vegan, so that’s a major win! I don’t think homemade veggie meatballs would work in this recipe, as they tend to be softer, but I haven’t tried them. If you do, be sure to leave a comment below and let us know how it turns out!
Not just for parties!
These Vegan Instant Pot BBQ Meatballs aren’t just for party appetizers! They also make delicious sub sandwiches, in my favorite pretzel buns! And they are a perfect weeknight meal served up with some roasted potatoes and a quick veggie slaw.
Look how easy it is to make Vegan Instant Pot BBQ Meatballs!
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I hope you love these quick and easy Vegan Instant Pot BBQ Meatballs! They are so delicious, whether you are sharing them with a crowd, or keeping them all to yourself! Be sure to share a picture with me on social media so that I can see how they turn out! {#frieddandelions // @frieddandelions}
Vegan Instant Pot BBQ Meatballs (+ stovetop instructions too!)
Ingredients
- 1/4 cup water
- ~1 1/2 to 2 pounds of frozen vegan meatballs I used 2 bags of Trader Joe's meatballs, 2 bags of Gardein meatballs, or 1 bag of Ikea meatballs
- 1 1/2 cups barbeque sauce
- 1 14 ounce can whole berry cranberry sauce
- 1 Tablespoon cornstarch mixed with 1 Tablespoon water
Instructions
- Pour the water into the Instant Pot.
- Add the frozen meatballs on top.
- Pour the barbeque sauce on top of the meatballs.
- Mash up the cranberry sauce and pour that on top of the barbeque sauce, using a spoon to cover the meatballs slightly.
- Turn the Instant Pot on and set it to high pressure/manual for 5 minutes, being sure to also set it to sealing.
- Once the Instant Pot has come to pressure and cooked for 5 minutes, allow the pressure to release naturally for 5 minutes.
- After 5 minutes, turn the valve to venting and allow the pressure to release fully.
- Remove the lid of the Instant Pot.
- Pour the cornstarch slurry into the pot and stir gently.
- Set the Instant Pot to "sauté."
- Allow the sauce to thicken slightly and bubble while stirring, about 2-5 minutes.
- Turn off the Instant Pot, or change the setting to "keep warm."
- Serve!
Notes
Troubleshooting with the Instant Pot
I have tested these meatballs a half dozen times! In my testing I learned that the Instant Pot is very particular when it comes to ingredient order. If the thick sauce is on the bottom the meatballs will scorch instead of cook. It also helps to have a little bit of water in the bottom of the pot to help build up steam and pressure. If your Instant Pot begins to build pressure and then fails to seal, all is not lost. I had 2 batches that built up some pressure, didn’t seal, and then cooked for 5 minutes (BEFORE I did some research and figured out the order! In both “failed” batches I put the sauce on the bottom, and as it turns out, that just doesn’t work!). The inside of the pot still got nice and hot, and the meatballs were cooked all the way through. However, if you follow the ingredient order you will have the best luck! Need help? Leave a comment or question below!
You may also need…..
can you do this in the crockpot?
Yes! I don’t have exact directions, but I know many have done that! Just a little trial and error! Enjoy!
In regards to your instant pot BBQ meatballs —
What can I use in place of the cranberry sauce – any idea? Am allergic to cranberries.
Thanks!
I’ve heard of people using grape jelly in their meatballs! I think any kind of jam/jelly would work—pick your favorite flavor! I bet apricot would be delicious too!
I used 1lb of Trader Joe’s Meatless Balls, along with 1 cup of Sweet Baby Ray’s and 1/3 cup strawberry jelly with an 1/8 cup Frank’s red hot and it came out great! I did get a burn message initially and just added another 1/4 cup of water and stirred and it was fine. The sauce still thickened up nicely with the corn starch in about 2min. Thanks for the wonderful recipe!
I’m so glad! The strawberry BBQ combination sounds delicious!!!
Just a quick question – your recipe links to the Neat Plant Based Italian Mix meat substitute crumbles, but your recipe doesn’t mention that – only the Trader Joes, Ikea, or Gardein “meat”balls. Have you made meatballs with the Neat mixture? Just curious. This looks like a great recipe. 🙂
Hi! That may be an ad you are seeing? I don’t see it when I look at the post, and I did not link to it. I’ve actually never heard of those! I don’t think crumbles would work, as you would need to make them into meatballs. This recipe uses premade frozen vegan meatballs, as they are already firm packed and won’t fall apart in the cooking process. I’m sure you could use the sauce from this recipe to flavor the crumbles if you have them on hand, but I wouldn’t use homemade meatballs in this recipe. Hope this helps!
HELLO,
IS IT 2 BAGS OF GARDEIN OR 2 BAGS OF TRADER JOE’S OR IS IT 4 BAGS TOTAL?
2 bags of whichever frozen veggie meatballs you choose!
Hi, Sarah! Hope you and your family had a wonderful Christmas. Wanted to let you know that I made a double batch of these for Christmas yesterday and they were a HUGE hit! We had vegans, vegetarians, and carnivores and everyone loved them. They were so easy to make, too. This recipe is a keeper for sure!
In case anyone is wondering, I did a double batch, but the same amount of time and they were perfect. I used Gardein meatballs, kept them on warm for probably 3-4 hours after cooking and they held their shape perfectly.
Thanks, Sarah! Merry Christmas!
Oh, I am so glad to hear all of this, Jenn! They are a favorite in our house as well! So happy to hear that they were a hit with your family!!!
I have a carry in for work tomorrow and want to bring these because they are soooo delicious. I made them exactly as recommended above and they came out perfect, but if I double the recipe, do I need to double the cook time?
Hmm….I haven’t tried doubling, so I’m not 100% sure. I would try the regular time, and then check to see if they are done. Cut one veggie ball open to make sure it’s cooked all of the way. If they’re not, I would cook them again for a few more minutes at high pressure and check again (you could do a quick release that time!). Let me know how it goes! I’m glad you like them—me too!!!
I know a lot of people who make the BBQ sauce/cranberry sauce combo, but I’ve never tried it because they used vegan meatballs made from gluten. I need to get some of the Ikea ones!
Yes, the IKEA ones are GF!!! Hooray! Hope you enjoy them!
These would be perfect little party appetizers for game day! I love anything BBQ!
Made these meatballs today for football Sunday! We used Trader Joe’s vegan meatballs. I LOVED them and so did my husband! The cranberry sauce was an excellent addition to the BBQ sauce. We will definitely be making them again and again.
Oh, I’m so glad to hear that! Yeah, the Trader Joe’s meatballs are really good!!! And the cranberry sauce sweetens it up a bit! I’ve heard of other versions that use grape jelly, and I bet that would be an interesting twist too!!!
making my game day menu now… these are going to be on it!
Yesssssss!!!
Oh my gosh, we are so making this. I love that you use cranberry sauce! We have an extra can in the pantry left over from Thanksgiving.
Yes! I grew up with the ones with chili and cranberry sauce. Some people use grape jelly. Whole Foods had some cranberry sauce on sale at the end of December and I got 6 cans!!!
I’ve never tried ready made vegan meatballs before. What a quick and easy option for a great appetizer though, especially in the IP!
Some of them are pretty good, and premade, so they are a huge time saver! Perfect in this recipe!