Who says you can’t have turkey as the main course and as the appetizer? Those people are very wrong indeed! Thanksgiving Meatballs will get you excited to eat more turkey… and to maybe eat more meatballs too! The tender, savory, bite-sized poultry powerhouses are slathered in a tangy and thick cranberry sauce to add a touch of the season’s sweetness to the mix. Make sure you make enough Thanksgiving Meatballs because they tend to go very, very fast!
Ingredients
- 1 (10.5-ounce) can condensed chicken broth
- 1/2 cup plus 1/4 cup water, divided
- 2 1/2 pounds frozen turkey meatballs
- 2 (14-ounce) cans jellied cranberry sauce
- 1/2 cup yellow mustard
- 1/2 cup liquid honey
- 2 tablespoons cornstarch
Directions
Step 1 –Pour the chicken broth and 1/2 cup of the water into a pressure cooker.
Step 2 –Add the meatballs to the pressure cooker, spreading them out evenly.
Step 3 –Pour the cranberry sauce, mustard, and the honey over the meatballs.
Step 4 –Place the lid on the pressure cooker, turning the steam release handle to the sealing position.
Step 5 –Set the pressure cooker to cook on high for 6 minutes.
Step 6 –Once done cooking, immediately and carefully turn the steam release handle to the venting position to perform a quick release.
Step 7 –Remove the lid and stir the meatballs well.
Step 8 –Set the pressure cooker to the “sauté normal” setting (or an equivalent setting) and cook for 10 minutes.
Step 9 –Combine the remaining water and the cornstarch together until the cornstarch dissolves.
Step 10 –Once the meatballs start to boil, add the cornstarch mixture, and stir to combine.
Step 11 –Cook the meatballs until the timer runs out.
Step 12 –Serve.
