Sweat and sour meatballs
Sweet and sour meatballs are a crowd-pleasing dish perfect for any occasion. With juicy homemade meatballs bathed in a tangy two-ingredient sauce, they’re ideal as appetizers or a satisfying main course.
Bursting with flavor, these meatballs are an effortless way to elevate your dinner table. Whether you’re hosting a party or looking for an easy dinner idea, this recipe combines simplicity and irresistible taste.
Key Ingredients for Sweet and Sour Meatballs
- Ground Beef – The heart of the dish, offering richness and meaty satisfaction. Opt for 90% lean to balance flavor and minimize grease.
- Grape Jelly – Brings sweetness and a glossy finish, forming the base of the sauce.
- Chili Sauce – Adds a zesty tang that complements the sweetness of the jelly.
- Onion – Finely diced for subtle flavor and texture in the meatballs.
- Breadcrumbs – Ensures the meatballs hold together while remaining tender.
- Eggs – Bind the ingredients for perfectly formed meatballs.
- Garlic Powder, Salt, and Pepper – Season the mixture to perfection, enhancing every bite.
- Parsley – A vibrant garnish to brighten the dish and add a fresh touch.
How to Make These Tangy Treats
Creating these sweet and sour meatballs is simpler than you’d expect. Start by mixing ground beef with breadcrumbs, eggs, onion, and seasonings. Form them into bite-sized meatballs and broil until golden.
While the meatballs bake, prepare the sauce by melting grape jelly and blending it with chili sauce. Combine everything in a slow cooker, letting the flavors meld as they cook to perfection. Finish with a sprinkle of parsley, and they’re ready to serve.
Tips and Tricks for Success
For the best results, handle the meat mixture gently to avoid dense meatballs. Adjust their size based on your preference, but remember that smaller meatballs cook faster. Opt for 90% lean beef for an ideal balance of flavor and fat.
If you’re short on time, prepare the meatballs a day in advance and store them in the fridge. This allows for an even smoother cooking process on the day of serving.
Storing and Reheating Sweet and Sour Meatballs
To store leftovers, place cooled meatballs and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or microwave until warmed through. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
These sweet and sour meatballs are a delightful mix of tangy and savory flavors, guaranteed to impress at any gathering. Easy to make and even easier to enjoy, they’re bound to become a favorite in your recipe collection!
Sweet and Sour Meatballs Recipe
Ingredients
- 1 1/2 cups grape jelly
- 1 teaspoon salt
- 2 pounds ground beef 90% lean
- 1/4 cup finely diced onion
- 2 eggs
- 1/2 teaspoon pepper
- 12- ounce bottle chili sauce
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped parsley
- 1/2 cup breadcrumbs
- Cooking spray
Instructions
- Preheat your oven’s broiler. Prepare a baking sheet by lining it with foil and spraying it generously with cooking spray.
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, diced onion, salt, pepper, and garlic powder. Mix thoroughly until the ingredients are well incorporated.
- Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
- Broil the meatballs for 8-10 minutes, or until they achieve a golden brown exterior.
- While the meatballs cook, prepare the sauce. Melt the grape jelly in a microwave-safe bowl by heating it in 30-second intervals, or use a saucepan over medium heat.
- Once the jelly is melted, whisk in the chili sauce until fully combined.
- Spray the inside of a slow cooker with cooking spray. Place the cooked meatballs into the slow cooker and pour the sauce evenly over the top. Stir gently to coat the meatballs with the sauce.
- Cover and cook on the low setting for 3 hours.
- Before serving, garnish with chopped parsley for a fresh and colorful touch.
Notes
- Adjust the size of the meatballs to your preference, keeping in mind that smaller meatballs may cook faster.
- Using 90% lean ground beef strikes the right balance of flavor and minimal grease.