Recipe Details
Ingredients
-
1(12 ounce) jarapricot preserves
-
1(12 ounce) bottlehickory-flavored barbecue sauce
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¼cupwater
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½teaspooncrushed red pepper
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24ouncesfrozen cocktail-size meatballs
Cooking Directions
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
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Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
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Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories347 | |
| % Daily Value * | |
| Total Fat 11g |
14% |
| Saturated Fat 4g |
20% |
| Cholesterol 71mg |
24% |
| Sodium 592mg |
26% |
| Total Carbohydrate 48g |
17% |
| Dietary Fiber 1g |
3% |
| Total Sugars 29g |
|
| Protein 15g |
|
| Vitamin C 5mg |
23% |
| Calcium 48mg |
4% |
| Iron 2mg |
11% |
| Potassium 355mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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