Sweet and Sour Meatballs

AppetizersBeefCrockpotEasyHoliday RecipesMeatballsParty Foodsavory

Sweet and sour meatballs are super easy and flavorful meatballs made with only 3 ingredients. Life-in-the-Lofthouse.com   I don’t know if I’ve ever told you guys that 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


  • 1 18 oz. jar grape jelly
  • 1 12 oz. jar chili sauce
  • 1 2 lb. bag frozen meatballs


  • Pour the grape jelly and chili sauce into a 4 quart (or larger) crock pot. 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. 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!!!

  3. 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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