Slow Cooker Sweet and Sour Meatballs

These Sweet and Sour Meatballs are absolutely irresistible – homemade tender meatballs slow cooked in an incredibly simple two-ingredient sauce that creates the perfect balance of sweet and tangy flavors for the ultimate party appetizer or family dinner!

Why You’ll Love This Recipe

Two-ingredient sauce magic – just grape jelly and chili sauce create an incredible glaze.
Legendary party favorite – always the first to disappear!
Effortless slow cooker method – hands-off cooking for busy schedules.
Versatile – serve as appetizers or a main dish over rice or noodles.
Make-ahead and freezer friendly – perfect for meal planning.
Kid and adult approved – sweet, mild flavors everyone enjoys.
Budget-friendly – simple, affordable ingredients for gourmet results.

Ingredients

2 pounds ground beef (90% lean recommended)
2 eggs
½ cup breadcrumbs
¼ cup onion (finely diced)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
12 ounce bottle chili sauce (Heinz recommended)
1½ cups grape jelly
2 tablespoons fresh parsley (chopped)
Cooking spray

Equipment

Large mixing bowl
Foil-lined sheet pan
Microwave-safe bowl or saucepan
Whisk
4-quart slow cooker

Instructions

Prep for broiling: Preheat broiler. Line a sheet pan with foil and coat with cooking spray.
Mix meatball ingredients: In a large bowl, combine ground beef, eggs, breadcrumbs, onion, salt, pepper, and garlic powder. Mix just until combined.
Shape meatballs: Roll mixture into 1-inch balls (about 32) and place them on the prepared pan.
Broil: Broil for 8–10 minutes until golden. They don’t need to be fully cooked.
Make sauce: Melt grape jelly in microwave or on stovetop until smooth. Whisk in chili sauce until well blended.
Slow cook: Coat slow cooker with spray. Add broiled meatballs and pour sauce over them. Toss to coat.
Cook: Cover and cook on low for 3 hours, until meatballs are tender and sauce thickens.
Garnish: Sprinkle with chopped parsley before serving.

Expert Tips

Broiling adds flavor and keeps meatballs from falling apart.
Finely mince or grate onion to prevent meatballs from breaking.
Don’t overmix the meatball mixture – it can make them tough.
Melt jelly fully before mixing in chili sauce for a smooth glaze.
Use Heinz chili sauce – not hot sauce or ketchup – for best flavor.

FAQs

Can I use frozen pre-cooked meatballs?
Yes, thaw them first and reduce cook time to 1–2 hours. But homemade tastes best!

What is chili sauce?
A ketchup-like condiment with mild spice. Find Heinz brand near ketchup in stores.

Can I substitute grape jelly?
Yes, try apricot jam, cranberry sauce, or add a little brown sugar for sweetness.

How many meatballs does this recipe make?
About 32 meatballs – serves 8 as appetizers or 6 as a main dish.

Can I freeze these?
Yes! Freeze meatballs before or after cooking. Sauce may thin after thawing – just simmer to thicken.

Serving Suggestions

Serve as appetizers with toothpicks.
Over rice, noodles, or mashed potatoes.
Pair with steamed vegetables for a complete meal.

Variations

Use ground turkey or chicken for a lighter version.
Add heat with cayenne pepper or tone it down with ketchup.
Try apricot or cranberry sauce instead of grape jelly.
Top with green onions or chives instead of parsley.

Storage & Make-Ahead

Make ahead: Broil meatballs up to 2 days in advance and refrigerate.
Freeze: Store broiled meatballs or full cooked dish for up to 3 months.
Leftovers: Keep in the fridge up to 4 days and reheat gently.
Double batch: Use a 6-quart slow cooker and allow an extra hour of cook time.