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Spicy Honey Bbq Instant Pot Meatballs4
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Spicy Honey BBQ Instant Pot Meatballs

These Spicy Honey BBQ Instant Pot Meatballs are tender, juicy, and coated in a sticky, sweet, and spicy honey BBQ sauce. Perfect for a quick weeknight meal or as an impressive appetizer, they come together in under 30 minutes using pantry staples and -friendly ingredients.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: BBQ, Easy, Gluten-Free Option, Halal, Honey, Instant Pot, Meatballs, Quick, Spicy
Servings: 4 servings

Ingredients

  • 1 lb ground beef or ground lamb choose lean for best results
  • 1/2 cup breadcrumbs use gluten-free if preferred
  • 1/4 cup grated Parmesan cheese optional, for extra flavor
  • 1/4 cup finely chopped onion
  • 2 cloves garlic minced
  • 1 large egg
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup BBQ sauce choose a -certified brand or make your own
  • 1/4 cup honey
  • 1-2 teaspoons hot sauce adjust based on your spice preference
  • 1/2 teaspoon smoked paprika
  • 1/2 cup water or beef broth for the Instant Pot
  • 2 tablespoons olive oil for browning

Instructions

  • In a large mixing bowl, combine the ground beef or lamb, breadcrumbs, Parmesan cheese (if using), chopped onion, minced garlic, egg, parsley, salt, and pepper. Mix until just combined, avoiding overmixing to keep meatballs tender.
  • Roll the mixture into 1 to 1.5-inch meatballs, about 20-24 in total. Place them on a tray or plate.
  • Turn the Instant Pot to the ‘Sauté’ setting and add olive oil. Brown the meatballs in batches for 2-3 minutes per batch, turning to get a golden crust. Remove and set aside.
  • In a small bowl, whisk together BBQ sauce, honey, hot sauce, smoked paprika, and water or beef broth to make the sauce.
  • Turn off the sauté function. Place the browned meatballs back in the Instant Pot and pour the sauce over them. Stir gently to coat evenly. Secure lid, set valve to sealing, and cook on high pressure for 8 minutes.
  • Perform a quick release by moving the valve to venting when cooking ends. Open lid, stir meatballs to coat with sauce, and serve immediately.

Equipment

  • Instant Pot
  • Large Mixing Bowl
  • Tray or Plate
  • Small Bowl

Notes

For extra tender meatballs, soak breadcrumbs in milk or water for 5 minutes before mixing. Browning meatballs adds flavor and helps them hold together. For a thicker sauce, simmer the sauce after cooking. Adjust heat by changing hot sauce amount. Use a meat thermometer to ensure internal temperature reaches 160°F (71°C) for safety.
Variations include swapping protein to chicken, turkey, or lamb; using gluten-free breadcrumbs or almond flour; adding grated vegetables; experimenting with different BBQ sauces; or swapping honey with maple syrup or agave nectar. Leftovers keep up to 4 days refrigerated or 3 months frozen.