Instant Pot Blackberry Jalapeño BBQ Meatballs, an easy sweet and spicy cocktail meatball appetizer for holiday parties or game day.
I brought a jar of blackberry-jalapeño conserves home this summer because someone told me it makes great BBQ meatballs. You know, the sweet and spicy sticky ones often found on the party buffet table. So I mixed the conserves (jelly/jam) with BBQ sauce and frozen cocktail meatballs, and made in the pressure cooker. Super easy, super fast, and super good.
We’re talking three ingredients here, hello? I never realized how those sweet and spicy cocktail meatballs were actually made. I just loaded my plate up with them at Super Bowl parties, graduation parties and holiday open houses. They are tasty and gone in a flash.
I’m not sure why my jar of blackberry-jalapeño stuff is called conserves, I got it from a small Amish farm in Illinois. It looks like and has the consistency of a cross between jam and jelly. Use whatever it is called, as long as it’s sweet and spicy like blackberry~jalapeño.
How to make Blackberry Jalapeño BBQ meatballs in the Instant pot
- Place trivet in the Instant Pot insert and some water. Add frozen meatballs and cook for 5 minutes under high pressure.
- Remove meatballs and discard water. Add jelly and BBQ sauce. Turn on sauté setting.
- Stir until jam/jelly is melted and sauce is smooth.
- Add cooked meatballs back to sauce and toss and coat. Yum!
I’m pretty sure this mixture of blackberry-jalapeño jam and BBQ sauce is similar to the gazillion slow cooker cocktail meatball recipes made with grape jelly. It’s the same thing, except changed up to blackberry jelly with a spicy kick from the jalapeño and made in about a half hour total in the Instant Pot. Pretty cool! Next time you’re tasked with making or bringing an appetizer for a crowd, you can’t go wrong with these sweet and spicy BBQ meatballs. Have a good one, Kelly
Need more ideas for a crowd? Try this Texas Caviar, it, too, disappears fast!
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Instant Pot Blackberry Jalapeño BBQ Meatballs
- 32 ounces frozen cocktail meatballs
- 16 ounces (2 cups) blackberry jalapeno jelly/jam/conserves
- 16 ounces (2 cups) BBQ sauce
- Place trivet in Instant Pot insert and 1 cup water. Add frozen meatballs. Seal and cook under high pressure for 5 minutes. Quick release pressure. Remove meatballs and set aside. Discard cooking water.
- Add blackberry jalapeño jelly and BBQ sauce to insert. Set to low on sauté feature. Stir until jelly is melted and sauce is smooth.
- Return meatballs to Instant Pot and toss to coat thoroughly. Switch to warm and serve, or remove to serving bowl and serve.