Savory Meatballs, Sweet Sauce

This sweet and sour meatball recipe transforms humble ground beef into an irresistible dish that works equally well as a party appetizer or satisfying main course. The simple two-ingredient sauce creates that perfect balance of tangy and sweet flavors that coat each savory meatball.

I first made these meatballs for a neighborhood potluck and came home with an empty crockpot and requests for the recipe. Now they're my go-to dish whenever I need something that pleases everyone without requiring me to spend all day in the kitchen.

Ingredients

• Ground beef: 90% lean provides ideal texture and flavor without excessive grease
• Eggs: essential binding agents that keep meatballs tender
• Breadcrumbs: absorb moisture and create perfect texture throughout cooking
• Onion: adds subtle savory flavor that complements the sweet sauce
• Salt pepper and garlic powder: basic but crucial seasoning trio
• Chili sauce: provides tanginess and subtle heat without being spicy
• Grape jelly: creates sticky sweet base that balances the savory elements
• Parsley: fresh color and flavor contrast to finish the dish

Step-by-Step Instructions

Broil the meatballs:

Line sheet pan with foil and apply cooking spray for easy cleanup. Combine ground beef with eggs breadcrumbs onion and seasonings until thoroughly mixed but not overworked. Shape into uniform 1inch balls and arrange on prepared pan. Broil 810 minutes until golden brown which creates a flavor seal around each meatball.

Prepare the sauce:

Melt grape jelly using microwave in 30second increments or in a saucepan over medium heat stirring regularly to prevent scorching. Once completely melted whisk in chili sauce until fully incorporated. The contrast between sweet jelly and tangy chili sauce creates that classic sweet and sour profile.

Slow cook to perfection:

Coat slow cooker with cooking spray to prevent sticking. Add broiled meatballs to slow cooker then pour sauce over top. Gently toss until meatballs are fully coated. Cook on low setting for 3 hours allowing flavors to meld and sauce to thicken slightly around the meatballs.

Final touch:

Sprinkle with fresh parsley just before serving for color contrast and fresh flavor note. The bright green against the rich sauce makes for an appetizing presentation.

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The chili sauce is my secret weapon in this recipe. While it might seem simple the complex flavor profile it brings saves you from measuring multiple spices. My grandmother always said good cooking doesnt have to be complicated and this sauce proves her right every time.

Make Ahead Options

These meatballs are perfect for meal prep and actually improve with time as the flavors continue to develop. You can prepare the meatballs up to three days ahead and store uncooked in the refrigerator or freeze for up to three months. For maximum convenience broil the meatballs ahead of time refrigerate then add to the slow cooker with sauce the day you plan to serve them. This approach saves significant time when preparing for parties or busy weeknights.

Simple Substitutions

This recipe welcomes adaptations based on what you have available. Ground turkey provides a lighter alternative to beef though you may want to add a tablespoon of olive oil to compensate for the lower fat content. For a gluten-free version replace breadcrumbs with crushed Rice Chex or certified glutenfree panko. The sauce adapts well too any red jelly works in place of grape try strawberry or currant for interesting flavor variations. If chili sauce is unavailable combine ketchup with a splash of vinegar and pinch of chili powder.

Serving Suggestions

These versatile meatballs shine in multiple settings. Serve them over steamed rice for a complete meal or with toothpicks as a crowd-pleasing appetizer. They make excellent sliders on small potato rolls with a slice of dill pickle. For a potluck presentation keep them warm in the slow cooker alongside a basket of slider rolls so guests can assemble their own mini sandwiches. During holiday gatherings I place them in a decorative serving dish surrounded by fresh rosemary sprigs for a festive touch that always draws compliments.

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Common Questions

→ Can I make these sweet and sour meatballs ahead of time?

Yes! You can prepare the meatballs and broil them up to 24 hours in advance. Store them in the refrigerator, then add to your slow cooker with the sauce when ready to serve. You can also freeze the cooked meatballs for up to 3 months before adding them to the sauce.

→ What can I serve with sweet and sour meatballs?

As an appetizer, serve them with toothpicks or small forks. For a main course, they pair perfectly with steamed rice, mashed potatoes, or egg noodles. Add a side of steamed vegetables or a fresh salad to complete the meal.

→ Can I use frozen meatballs instead of making them from scratch?

Absolutely! For a quick shortcut, use 2 pounds of frozen fully-cooked meatballs. Add them directly to the slow cooker with the sauce (no need to thaw) and cook on low for 4 hours instead of 3.

→ Can I substitute the grape jelly with something else?

Yes, you can use apricot preserves, orange marmalade, or cranberry sauce as alternatives to grape jelly. Each will provide a different flavor profile but will work well with the chili sauce to create a sweet and tangy sauce.

→ How do I keep the meatballs warm for a party?

The slow cooker is perfect for keeping meatballs warm during a party. After the cooking time is complete, switch the setting to 'warm' and they can stay at serving temperature for up to 4 hours. Stir occasionally to prevent sticking.

→ Can I make these sweet and sour meatballs without a slow cooker?

Yes! After broiling the meatballs, simmer them in the sauce in a large pot or Dutch oven over low heat for about 45 minutes to 1 hour, stirring occasionally to prevent sticking.