Spicy Meatballs and Rice
Spicy meatballs and rice are an easy midweek lifesaver! Use fresh or frozen meatballs and make in your Instant Pot, Crockpot or stove top! The recipe for the sweet and spicy sauce contains the usual BBQ sauce, grape jelly and a secret Asian inspired ingredient to spice things up! This versatile recipe for an appetizer or main dish will become a family favorite!
For the Sauce:
- 1 16oz BBQ Sauce KC Masterpiece
- 1/2 cup grape jam or jelly
- 1 TBSP Asian chili garlic sauce
For the Meatballs and Rice:
- 1 bag frozen meatballs 24-32 oz bags work well
- 6 cups cooked rice
Pressure cooker instructions:
Place 1 cup of water in the bottom of the pressure cooker, and add a small trivet on top.
Place a steamer basket on top of the trivet. This allows fat and liquid to pass down into the bottom of the pressure cooker. Place frozen meatballs on top of the basket and close lid. Set to sealing.
Cook meatballs on high pressure for 8 minutes. If not frozen, cut time in half. You can either do a quick release or a slow release. Whatever works better for your schedule!
Remove the meatballs from the pressure cooker. Drain water and leftover grease out (I put in a disposable cup). Wipe the inner liner with a paper towel or wash.
Set pressure cooker to saute and mix the bbq sauce, asian chili garlic sauce, and grape jam together. Continue stirring, allowing the grape jam to melt down. Once the mixture is smooth and boiling, turn off saute. This only takes about 2 minutes.
Place meatballs back into the sauce mixture and coat well. You can serve immediately or place on "keep warm" until ready to serve.
When ready to eat, serve the meatballs and sauce on top of cooked rice. Garnish with peppers and green onions if desired.
Slow Cooker / CrockPot instructions:
Place the grape jelly, asian chili garlic sauce and bbq sauce in the slow cooker. Whisk to combine. Place frozen meatballs in and coat well.
Cook on high for 2-3 hours, or low for 4-6 hours.
Serve as an appetizer or over rice! Enjoy!
Cook your meatballs according to directions on the package
In a saucepan combine the grape jelly, asian chili garlic sauce and bbq sauce. Cook over medium heat.
Once the jelly has melted and the sauce is thin and boiling, move heat to low.
After meatballs are cooked, combine them with the sauce in the saucepan.
Serve over rice!
Calories: 685kcal | Carbohydrates: 65g | Protein: 30g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 236mg | Potassium: 511mg | Fiber: 1g | Sugar: 14g | Vitamin A: 11IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 2mg