Sweet and Sour Meatballs

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Simple and flavorful meatballs that only need 3 ingredients! These Sweet and Sour Meatballs are great for appetizers or an easy dinner.

Sweet and sour meatballs are super easy and flavorful meatballs made with only 3 ingredients. Life-in-the-Lofthouse.com   I have a book club with some of my closest friends. We get together once a month to discuss our book, un-wind and have girl time. Sometimes, we don’t even plan a book to read, yet still get together to eat food, vent and laugh. I look forward to it every month. It’s so nice to get away from reality and have fun with friends 🙂  

   About a year ago at book club, my friend Kathy (Hi, Kath!) brought these yummy meatballs to our party. They were a total hit and super yummy. I couldn’t stop popping them in my mouth! I asked Kathy for the recipe and when she told me how easy they were to make, I couldn’t believe it.

   Frozen meatballs, grape jelly and chili sauce are all you need to whip these bad boys up. Oh, and a crockpot. The ingredients may seem like a weird combo, but trust me, they make for super delish and flavorful appetizers!

Sweet and Sour Meatballs

Super easy and flavorful meatballs with only 3 ingredients. These are great appetizers for parties!
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Author Holly

Ingredients

  • 1 jar (18 ounces) grape jelly
  • 1 jar (12 ounces) chili sauce
  • 1 bag (2 pounds) frozen meatballs

Instructions

  • Pour the grape jelly and chili sauce into a 4 quart (or larger) crock pot/ slow cooker. Whisk to combine. Add the frozen meatballs and toss to coat in sauce.
  • Cover with lid and cook on low heat for 3 to 4 hours.
  • Serve warm.

Sweet and sour meatballs are super easy and flavorful meatballs made with only 3 ingredients. Life-in-the-Lofthouse.com


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10 thoughts on “Sweet and Sour Meatballs

  1. You can also sub jellied cranberry sauce for the grape jelly. We add about 1/4 cup of brown sugar when we sub the cranberry sauce – and it is delish.

  2. What kind of chile sauce did you use? Depending on what part of the country your from it could be totally diffrent! Thanks

  3. This IS a great recipe! I’ve made these many times from the same recipe my mom shared with me a while back.
    EVEN BETTER: Make them at least 1 day in advance and let them marinate over night in the fridge then heat back up – TO DIE FOR!!!

  4. They look delicious and I’m planning on having them for supper, just stumped as to what to serve with them. Any ideas?

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