Name: Sweet and Sour Meatballs Recipe
Prep time: 20 min
Cook time: 3 h 10 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 pounds ground beef (90% lean); 2 eggs; 1/2 cup breadcrumbs; 1/4 cup finely diced onion; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; Cooking spray; 12 ounce bottle chili sauce; 1 1/2 cups grape jelly; 2 tablespoons parsley (for garnish)

I have such a soft spot for this Sweet and Sour Meatballs Recipe because it brings a perfect balance of flavors that is simply irresistible. The light sweetness from the grape jelly paired with the tangy heat of chili sauce creates an unforgettable sauce that clings beautifully to tender, juicy meatballs. I love how it manages to feel comforting and festive at the same time, making it a go-to dish that’s always met with smiles and second helpings.

Why You'll Love This Sweet and Sour Meatballs Recipe

Honestly, what gets me every time about this recipe is the unique but harmonious flavor profile. The sweetness of the grape jelly contrasts so well with the subtle heat from the chili sauce, producing a sauce that is lively yet comforting. The meatballs themselves are juicy and tender, with just the right amount of seasoning, making each bite positively mouthwatering.

One of my favorite things about this Sweet and Sour Meatballs Recipe is how straightforward it is to prepare. I’m not someone who wants to spend hours over complicated steps in the kitchen, and these meatballs deliver incredible results with minimal fuss. The slow cooker does most of the work for you, allowing the flavors to meld beautifully while you can focus on other things or simply relax.

This recipe stands out because it fits seamlessly into so many occasions. Whether I’m hosting a casual family dinner, bringing a dish to a potluck, or even preparing something fun for a weeknight meal, these meatballs always elevate the table. Plus, their bright, glossy sauce makes them look as sumptuous as they taste, which I love when I want to impress without stress.

Ingredients You'll Need

A clear glass bowl sits on a white marbled surface, filled with raw ground meat covering most of the bowl's bottom. On the right side of the meat, there is a small pile of light brown breadcrumbs. Near the center, small amounts of white salt, black pepper, and light yellow seasoning are neatly placed. Diced white onions are in a small pile to the left of the seasonings. At the bottom of the bowl, a single raw egg with a bright yellow yolk and clear egg white is visible. The photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays an essential role in creating its distinct taste and texture. From the ground beef providing richness and substance, to the grape jelly and chili sauce that form the vibrant sauce, these simple components come together to create something truly special.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Ground beef (2 pounds, 90% lean): The hearty base for the meatballs, providing juiciness without excess fat.
Eggs (2): Help bind the meatballs so they hold their shape perfectly during cooking.
Breadcrumbs (½ cup): Add lightness and texture, keeping the meatballs tender.
Onion, finely diced (¼ cup): Gives a subtle savory sweetness inside the meatballs.
Salt (1 teaspoon): Enhances all the flavors, making every bite pop.
Pepper (½ teaspoon): Adds just a gentle warmth and depth.
Garlic powder (½ teaspoon): Brings a fragrant background note that pairs perfectly with the sauce.
Chili sauce (12 ounces): The tangy, slightly spicy element that defines the sauce’s character.
Grape jelly (1 ½ cups): Provides smooth sweetness and that glossy finish to coat the meatballs.
Parsley (2 tablespoons): Freshens and brightens the dish just before serving.
Cooking spray: Ensures the meatballs don’t stick and browns them nicely under the broiler.

Directions

Step 1: Start by preheating your broiler. Line a sheet pan with foil and coat it well with cooking spray—this helps the meatballs cook evenly and prevents sticking.

Step 2: In a large bowl, combine the ground beef, eggs, breadcrumbs, finely diced onion, salt, pepper, and garlic powder. I like to mix it all with my hands to make sure everything is evenly incorporated without overworking the meat.

Step 3: Shape the mixture into 1-inch meatballs, and place them spaced out on the prepared pan. This size allows them to cook through perfectly while staying juicy inside.

Step 4: Broil the meatballs for 8-10 minutes, keeping a close eye on them. You want them nicely golden brown on the outside, which adds wonderful texture and flavor.

Step 5: While the meatballs are browning, melt your grape jelly. You can microwave it in 30 second increments or gently melt it over medium heat in a saucepan.

Step 6: Once melted, whisk in the chili sauce until the mixture is smooth and combined. This sauce is the magic that turns simple meatballs into a dazzling dish.

Step 7: Prepare your slow cooker by coating it lightly with cooking spray. Add the browned meatballs, then pour the sweet and sour sauce over them. Toss gently to coat each meatball well.

Step 8: Cook on low for 3 hours. This slow cooking allows the flavors to meld, and the meatballs to become beautifully tender.

Step 9: When ready to serve, sprinkle with fresh parsley for a touch of color and freshness. Serve warm and watch everyone dig in eagerly!

Servings and Timing

This Sweet and Sour Meatballs Recipe makes about 8 hearty servings, ideal for a family meal or a small gathering. Prep time is roughly 15 minutes for mixing and shaping the meatballs, broiling takes about 10 minutes, and the slow cooker does its magic over 3 hours on low heat. Altogether, you’re looking at about 3 hours and 25 minutes of total time, but much of that is hands-off slow cooking, so it’s perfect for a relaxed day.

How to Serve This Sweet and Sour Meatballs Recipe

The image shows several round raw meatballs arranged neatly in rows on a silver baking tray. Each meatball is roughly the same size, with a textured surface made of ground meat mixed with small white bits, possibly onion or fat. The meatballs have a pinkish-red color with a slightly uneven but compact shape. The silver tray has a matte finish with some dark marks and scratches, giving it a used look. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving these meatballs straight from the slow cooker to keep them warm and cozy. They pair beautifully with fluffy white rice or buttery egg noodles that soak up the sauce, but I’ve also had fantastic success serving them over creamy mashed potatoes for a hearty comfort meal. Roasted or steamed vegetables add a lovely freshness and color boost on the side.

For presentation, I like to arrange the meatballs neatly on a platter, spoon some extra sauce over the top, and garnish generously with chopped parsley. It instantly makes the dish look vibrant and appetizing. If you’re serving a crowd, toothpicks make them easy to grab and perfect for party platters.

Beverage-wise, I’m a fan of a chilled Riesling or a crisp rosé to balance the sweet and tangy sauce perfectly. For non-alcoholic options, sparkling water with a squeeze of lime or a ginger ale complements the flavors nicely. These meatballs shine at casual dinners, holidays, and even as crowd-pleasing appetizers during game day gatherings—all best enjoyed hot or warm to preserve that lovely sauce texture.

Variations

I find this Sweet and Sour Meatballs Recipe infinitely flexible and fun to tweak. For a lighter spin, I sometimes use ground turkey or chicken instead of beef, which still keeps the meatballs moist if you watch the cooking closely. If you want to accommodate gluten-free diets, I swap the breadcrumbs for gluten-free alternatives or crushed gluten-free crackers. The sauce is naturally gluten-free, which is a bonus!

For a vegan version, I’ve experimented with plant-based meat alternatives and egg replacers, although the texture shifts slightly. You could also create meatless balls using lentils or chickpeas combined with breadcrumbs and seasonings, then simmer them in the same sweet and sour sauce for that familiar flavor kick.

Flavor-wise, I sometimes add a teaspoon of soy sauce for extra umami or a pinch of crushed red pepper flakes if I want to amp up the heat a bit. Cooking methods can also vary; baking the meatballs instead of broiling is an easy adjustment that still yields great results. Or if you’re short on time, simmering everything on the stovetop works in a pinch.

Storage and Reheating

Storing Leftovers

Leftover sweet and sour meatballs keep beautifully in airtight containers. I like to use glass storage containers to prevent any odors from lingering and to preserve freshness. Stored properly in the refrigerator, they’ll last about 3 to 4 days, making them great for meals later in the week.

Freezing

This recipe freezes exceptionally well if you want to save some for later. After the meatballs have cooled, place them and the sauce together in a freezer-safe container or heavy-duty zip-top bags. They can be frozen for up to 3 months. Just be sure to leave a little room at the top for expansion to avoid bursting containers.

Reheating

I find the best way to reheat is gently on the stovetop over low heat, stirring occasionally so the sauce heats evenly and doesn’t stick to the pan. Microwaving can be handy but sometimes causes the meatballs to dry out, so I recommend covering them loosely to maintain moisture. Avoid high heat to preserve the tender texture and glossy sauce.

FAQs

Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatball mixture and form the balls a day ahead, then keep them refrigerated until you’re ready to broil and cook. The sauce can also be made in advance and refrigerated separately, making the final assembly quick and easy.

What can I use instead of grape jelly?

If you don’t have grape jelly, apricot or peach preserves also work wonderfully. They will lend a slightly different sweetness and fruitiness but still marry beautifully with the chili sauce in the sweet and sour sauce.

Is it necessary to broil the meatballs first?

Broiling the meatballs first helps to brown and firm up their exterior, which adds great flavor and texture. However, if you prefer, you can bake them in the oven at 400°F for about 15-20 minutes or until golden. Just keep an eye so they don’t dry out.

Can I make this recipe gluten-free?

Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The rest of the ingredients, including the chili sauce and grape jelly, are naturally gluten-free, but always double-check labels to be sure.

How spicy is this sweet and sour sauce?

The sauce has a mild tangy heat coming from the chili sauce, but it’s very approachable and not overly spicy. If you want more heat, you can add a pinch of crushed red pepper flakes or a few drops of hot sauce to customize the spice level.

Conclusion

I truly hope you give this Sweet and Sour Meatballs Recipe a try because it’s one of those dishes that feels like a comforting hug on a plate. Its perfectly balanced flavors, ease of preparation, and versatility make it a recipe I turn to time and time again. Trust me, once you taste these meatballs coated in that delicious sweet and sour sauce, you’ll understand why they’re such a beloved crowd-pleaser in my kitchen!