Sweet And Sassy Meatballs

15
Servings
5m
Prep Time
1h
Cook Time
1h 5m
Ready In

Recipe: #2299

November 09, 2011



"Yes, it's "that" recipe. The Classic, also known as Grape Meatballs, Jelly Meatballs and a variety of other names. This recipe has been in my personal Party Favorites for almost 20 years. These are always a huge hit at parties and always go fast. Sometimes I'll even whip up a batch and cook on a Saturday morning where DH and I will munch on them all day long then we'll eat the leftovers on Sunday as Meatball Subs for lunch or as dinner with a side salad. Regardless of when or why you cook them, they're always delicious! Serving size is only an estimate and based on an appetizer serving. This recipe doubles and triples easily. I've made it for up to 100 people using several crock pots and/or chafing dishes with excellent results. You can also use this same recipe for Lil' Smokies or add them to the meatballs as a "filler" but I find they don't take on the flavor of the sauce the way the meatballs do."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (126.8 g)
  • Calories 317.5
  • Total Fat - 13.1 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 10.4 mg
  • Sodium - 589.1 mg
  • Total Carbohydrate - 32.9 g
  • Dietary Fiber - 3.7 g
  • Sugars - 16.4 g
  • Protein - 18.1 g
  • Calcium - 41.4 mg
  • Iron - 2.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.8 mg

Step 1

Combine the Chili Sauce and Grape Jelly in a Crockpot that is turned on high. Stir occassionally until jelly melts. (Can also do this on the stove in a large pot over medium-low heat.)

Step 2

When jelly has melted add meatballs and stir to coat.

Step 3

Turn Crockpot down to low and let simmer at least an hour for flavors to blend. I prefer to let them simmer about 3 hours before digging in.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

Terrific recipe. I did however change the jelly from grape to Ginger Pear - fantastic flavor. I had this ginger pear jelly in the fridge for ages and was so happy to use it in this recipe. The meat balls were so moist an good Thanks Sloppy Joe for a great Saturday dinner.

(31 Mar 2012)