I can never resist these juicy homemade meatballs coated in a glossy sweet and sour sauce that tastes like it took way more than two ingredients. One bite and I’m already wondering why I didn’t make a double batch.
I’m obsessed with these Sweet and Sour Meatballs because they hit that sticky, tangy, savory spot I always crave. The homemade meatballs taste rich and beefy, with ground beef giving them that real bite I want, not some sad freezer bag situation.
And the sauce? Grape jelly brings the sweet, the chili sauce brings the kick, and together they cling to every meatball like they mean it.
I love this for parties, lazy Sundays, random snack dinners, all of it. But honestly, I’ll eat them straight from the slow cooker with a fork.
No shame. Just saucy little meatballs doing the most.
Ingredients
- Ground beef makes these hearty, juicy, and totally dinner-worthy.
- Breadcrumbs keep the meatballs tender, not dense little hockey pucks.
- Egg helps everything hold together without making it weird.
- Milk adds a little softness, so the bite isn’t dry.
- Yellow onion brings sweet, savory flavor that melts right in.
- Garlic gives that cozy, “something smells amazing” vibe.
- Worcestershire sauce adds salty depth, basically the secret background flavor.
- Parsley keeps things fresh, so it’s not all rich and heavy.
- Vegetable oil helps with browning, if you’re feeling extra.
- Grape jelly sounds odd, but it’s the sweet magic here.
- Chili sauce brings tang, zip, and a little tomato bite.
- Plus, the sweet-sour combo makes these party-table famous fast.
Ingredient Quantities
- 1 1/2 pounds ground beef
- 3/4 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 1/2 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1 tablespoon vegetable oil for browning, optional
- 1 12 to 16 ounce jar grape jelly
- 1 12 ounce bottle chili sauce
How to Make this
1. In a large bowl combine ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, salt, black pepper, Worcestershire sauce, and chopped parsley; mix gently until just combined.
2. Shape mixture into 1 to 1 1/2 inch meatballs and place them on a tray or plate.
3. If browning, heat vegetable oil in a large skillet over medium heat and brown meatballs on all sides in batches about 2 minutes per side; transfer browned meatballs to the slow cooker. If skipping browning, arrange raw meatballs directly in the slow cooker.
4. In a medium bowl stir together grape jelly and chili sauce until smooth and well combined.
5. Pour the jelly and chili sauce mixture evenly over the meatballs in the slow cooker, turning a few meatballs to coat.
6. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until meatballs are cooked through and sauce is bubbly.
7. Near the end of cooking gently stir to coat meatballs with sauce and check seasoning; add a pinch more salt or pepper if needed.
8. Serve warm with rice, noodles, or toothpicks for appetizer service and spoon extra sauce over the meatballs.
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or silicone spatula
4. Baking tray or large plate for shaping meatballs
5. Large skillet for browning (optional)
6. Slow cooker
7. Medium bowl for sauce
8. Slotted spoon or tongs for transferring and serving
FAQ
Sweet And Sour Meatballs (Slow Cooker) Recipe Substitutions and Variations
- Ground beef: ground turkey or chicken for leaner meat, ground pork for richer flavor, or plant-based ground crumbles for a vegetarian option
- Plain breadcrumbs: crushed saltine crackers or panko for texture, quick oats ground in a blender for a whole grain substitute, or almond flour for gluten free
- Large egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water as a vegan binder, or 1/4 cup mashed potato or mashed canned white beans for moisture and binding
- Grape jelly: apricot or peach preserves for similar sweetness and texture, pineapple jam for a brighter tropical note, or plain apple jelly with a splash of vinegar to mimic the sweet and tangy profile
Pro Tips
1) Keep the meat mixture light and cool. Mix only until ingredients are evenly combined, then chill the mixture for 20 to 30 minutes before shaping to make firmer, more tender meatballs that hold together.
2) Browning is worth the extra step. Quickly sear the meatballs in a hot skillet or roast them on a sheet tray at 425 F for 8 to 10 minutes to build caramelized flavor and a slightly firmer crust that stands up to the sweet sauce.
3) Balance the sauce to taste. If the jelly makes the sauce too sweet, add a splash of apple cider vinegar, a teaspoon of Dijon mustard, or a few shakes of hot sauce to brighten and cut the sweetness. For more kick, stir in chili flakes or sriracha.
4) Finish for gloss and proper thickness. If the sauce is thin at the end of cooking, lift the lid and cook on high for 15 to 20 minutes to concentrate it, or stir in a cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until glossy. For extra richness, swirl in a tablespoon of butter right before serving.
Sweet And Sour Meatballs (Slow Cooker) Recipe
I can never resist these juicy homemade meatballs coated in a glossy sweet and sour sauce that tastes like it took way more than two ingredients. One bite and I’m already wondering why I didn’t make a double batch.
6
servings
577
kcal
Equipment: 1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or silicone spatula
4. Baking tray or large plate for shaping meatballs
5. Large skillet for browning (optional)
6. Slow cooker
7. Medium bowl for sauce
8. Slotted spoon or tongs for transferring and serving
Ingredients
-
1 1/2 pounds ground beef
-
3/4 cup plain breadcrumbs
-
1 large egg
-
2 tablespoons milk
-
1/2 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
1 tablespoon Worcestershire sauce
-
2 tablespoons chopped fresh parsley
-
1 tablespoon vegetable oil for browning, optional
-
1 12 to 16 ounce jar grape jelly
-
1 12 ounce bottle chili sauce
Directions
- In a large bowl combine ground beef, breadcrumbs, egg, milk, chopped onion, minced garlic, salt, black pepper, Worcestershire sauce, and chopped parsley; mix gently until just combined.
- Shape mixture into 1 to 1 1/2 inch meatballs and place them on a tray or plate.
- If browning, heat vegetable oil in a large skillet over medium heat and brown meatballs on all sides in batches about 2 minutes per side; transfer browned meatballs to the slow cooker. If skipping browning, arrange raw meatballs directly in the slow cooker.
- In a medium bowl stir together grape jelly and chili sauce until smooth and well combined.
- Pour the jelly and chili sauce mixture evenly over the meatballs in the slow cooker, turning a few meatballs to coat.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours until meatballs are cooked through and sauce is bubbly.
- Near the end of cooking gently stir to coat meatballs with sauce and check seasoning; add a pinch more salt or pepper if needed.
- Serve warm with rice, noodles, or toothpicks for appetizer service and spoon extra sauce over the meatballs.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 216g
- Total number of serves: 6
- Calories: 577kcal
- Fat: 26.7g
- Saturated Fat: 9.5g
- Trans Fat: 0.5g
- Polyunsaturated: 1.2g
- Monounsaturated: 11.7g
- Cholesterol: 122mg
- Sodium: 689mg
- Potassium: 459mg
- Carbohydrates: 59.5g
- Fiber: 0.5g
- Sugar: 43g
- Protein: 32.7g
- Vitamin A: 67IU
- Vitamin C: 2mg
- Calcium: 17mg
- Iron: 3.7mg