I’m starting with a classic today -- sweet and sour meatballs. I’m sure everyone has had some variation of these. In my family, we’ve always made ours with grape jelly and chili sauce -- although I’ve also seen versions made with grape jelly and barbecue sauce, or even apricot jelly and dijon mustard. I like to keep it pretty classic, though, and stick with the grape jelly and chili sauce. I love the way the sweet jelly and tangy sauce work together to coat the meatballs with pure deliciousness. This recipe works great with cocktail wieners, too.
If you haven’t tried these (are you living under a rock?!), the combination of ingredients probably sounds a bit odd. But just trust me on this -- these are delicious. I made a full five pounds of meatballs for my son’s first birthday party earlier this month (two slow cookers’ worth!), and they were the first thing to disappear. I’m choosing to believe that’s because they’re just that good, and not because everything else I made tasted terrible. :)
Sweet and Sour Meatballs
3 to 5 pounds frozen meatballs
1 32-ounce jar grape jelly
1 12-ounce jar chili sauce
Whisk together grape jelly and chili sauce. Add meatballs to a slow cooker that’s been sprayed with cooking spray. Pour sauce over the top and stir gently to combine. Cook on low for 5 hours or until hot.