Quick Sweet and Sour Meatballs

If you ask me, sweet and sour meatballs are one of those recipes that never goes out of style.

These tender beef meatballs get simmered in a sticky sauce that hits all the right notes. The tangy chili sauce balances out the sweetness of the grape jelly in a way that just works.

They’re made with simple ingredients like ground beef, breadcrumbs, and eggs, then seasoned with garlic powder and Worcestershire sauce. The sauce comes together in minutes with just two main ingredients.

It’s a crowd-pleasing dish that works great for weeknight dinners or party appetizers, and honestly, people always come back for seconds.

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What Kind of Beef Should I Use?

For sweet and sour meatballs, ground beef with about 80/20 or 85/15 lean-to-fat ratio works really well. The fat content keeps your meatballs moist and flavorful, especially since they’ll be simmering in the sauce. If you go too lean, like 90/10 or higher, your meatballs might end up a bit dry and dense. You can also mix in some ground pork with your beef if you want extra flavor and moisture – a 50/50 blend is pretty popular for meatballs. Just make sure your meat is fresh and cold when you’re mixing it, as this helps everything bind together better.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Ground beef: You can easily swap beef for ground turkey, chicken, or pork. If using leaner meats like turkey or chicken, consider adding a tablespoon of olive oil to the mixture to keep the meatballs moist.
• Breadcrumbs: Crushed crackers, panko, or even rolled oats work well here. If you’re gluten-free, try using gluten-free breadcrumbs or almond meal instead.
• Eggs: If you’re out of eggs, use 1/4 cup of milk or 2 tablespoons of mayonnaise as a binder. The meatballs will hold together just fine.
• Grape jelly: Any fruit jelly or jam works – try apricot, strawberry, or even orange marmalade for a slightly different flavor profile. You can also use cranberry sauce during the holidays.
• Chili sauce: Ketchup mixed with a dash of hot sauce makes a good substitute, or you can use cocktail sauce if you have it on hand.
• Fresh parsley: Dried parsley works fine (use about 2 teaspoons), or skip it altogether – it’s mainly for garnish anyway.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with meatballs is handling the meat mixture too much, which creates dense, tough meatballs instead of tender ones – mix just until the ingredients are combined and shape them gently without packing too tightly.

Making your meatballs different sizes will cause uneven cooking, so use a small cookie scoop or measuring spoon to keep them uniform at about 1 inch each.

Don’t skip the broiling step and jump straight to the slow cooker, as those few minutes under the broiler help the meatballs hold their shape and develop a light crust that prevents them from falling apart in the sauce.

Finally, resist the urge to stir the meatballs too often in the slow cooker – a gentle toss at the beginning and maybe once halfway through is enough, since too much stirring can break them apart.

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What to Serve With Sweet and Sour Meatballs?

These meatballs are perfect served over white rice or egg noodles, which soak up all that tangy sauce beautifully. I love making a big batch and serving them as an appetizer at parties with toothpicks, but they’re hearty enough to be a main dish too. For a complete meal, add some steamed broccoli or green beans on the side to balance out the sweetness of the sauce. You could also serve them over mashed potatoes if you want something extra comforting, or even toss them with some cooked pasta for a fun weeknight dinner.

Storage Instructions

Store: Keep your leftover sweet and sour meatballs in an airtight container in the fridge for up to 4 days. The sauce actually gets even better as it sits, so they make a great make-ahead option for parties or meal prep throughout the week.

Freeze: These meatballs are perfect for freezing! Let them cool completely, then store them with the sauce in a freezer-safe container for up to 3 months. I like to freeze them in smaller portions so I can thaw just what I need for a quick dinner or appetizer.

Reheat: Warm them up gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave them in 1-minute intervals, stirring in between. If the sauce seems too thick after reheating, just add a splash of water to loosen it up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3050-3250
• Protein: 155-175 g
• Fat: 120-130 g
• Carbohydrates: 280-310 g

Ingredients

For the meatballs:

• 2.25 lb ground beef
• 2 eggs
• 1/2 cup breadcrumbs
• 1/4 cup onion (finely diced)
• 1.25 tsp salt
• 3/4 tsp black pepper
• 3/4 tsp garlic powder
• 1 tsp Worcestershire sauce
• cooking spray

For the sauce:

• 12 oz chili sauce (I like Heinz Chili Sauce)
• 1.75 cups grape jelly
• 2 tbsp parsley (freshly chopped)
• cooking spray

Step 1: Prepare Meatball Mixture and Shape

• 2.25 lb ground beef
• 2 eggs
• 1/2 cup breadcrumbs
• 1/4 cup onion
• 1.25 tsp salt
• 3/4 tsp black pepper
• 3/4 tsp garlic powder
• 1 tsp Worcestershire sauce
• cooking spray

In a large bowl, combine the ground beef, eggs, breadcrumbs, finely diced onion, salt, black pepper, garlic powder, and Worcestershire sauce.

Mix gently with your hands until just combined—overworking the mixture will make the meatballs tough and dense.

Form the mixture into approximately 40-45 one-inch balls and arrange them on a foil-lined baking sheet sprayed with cooking spray.

I find that slightly wetting my hands helps prevent sticking and creates more uniform, compact meatballs.

Step 2: Broil Meatballs Until Cooked

• meatballs from Step 1

Heat the broiler to high and place the baking sheet on the middle rack.

Broil for 8-10 minutes, until the meatballs are cooked through (they should reach an internal temperature of 160°F).

You’re not looking for deep browning here—just cooking them through so they hold their shape when transferred to the slow cooker.

Step 3: Create Sweet and Sour Sauce

• 12 oz chili sauce
• 1.75 cups grape jelly

While the meatballs are broiling, combine the chili sauce and grape jelly in a saucepan over medium-low heat.

Stir frequently until the jelly is completely melted and the sauce is smooth and well combined, about 3-4 minutes.

The jelly will thin out slightly as it melts—this is exactly what you want for a glossy, coating sauce.

I like to taste the sauce at this point and adjust the sweetness or tang if needed, though it’s usually perfect as is.

Step 4: Combine in Slow Cooker and Cook

• cooking spray
• meatballs from Step 2
• sweet and sour sauce from Step 3

Spray the inside of a slow cooker with cooking spray.

Transfer the broiled meatballs from Step 2 to the slow cooker, then pour the sweet and sour sauce from Step 3 over them.

Gently toss to coat all the meatballs evenly with the sauce.

Cover and cook on low for 3 hours—this allows the flavors to meld and the sauce to thicken slightly while keeping the meatballs moist and tender.

Step 5: Finish and Serve

• 2 tbsp parsley

After 3 hours, the meatballs will be tender and glazed with the sauce.

Transfer to a serving bowl or platter and sprinkle with freshly chopped parsley for color and a fresh herbal note that balances the sweet and savory flavors.

Serve warm, either on toothpicks as an appetizer or over rice as a main dish.

Quick Sweet and Sour Meatballs

Delicious Quick Sweet and Sour Meatballs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 10 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 32 minutes mins

Servings 20 servings

Calories 3150 kcal

Ingredients

  

For the meatballs::

• 2.25 lb ground beef
• 2 eggs
• 1/2 cup breadcrumbs
• 1/4 cup onion (finely diced)
• 1.25 tsp salt
• 3/4 tsp black pepper
• 3/4 tsp garlic powder
• 1 tsp Worcestershire sauce
• cooking spray

For the sauce::

• 12 oz chili sauce (I like Heinz Chili Sauce)
• 1.75 cups grape jelly
• 2 tbsp parsley (freshly chopped)
• cooking spray

Instructions

 

• In a large bowl, combine the ground beef, eggs, breadcrumbs, finely diced onion, salt, black pepper, garlic powder, and Worcestershire sauce. Mix gently with your hands until just combined—overworking the mixture will make the meatballs tough and dense. Form the mixture into approximately 40-45 one-inch balls and arrange them on a foil-lined baking sheet sprayed with cooking spray. I find that slightly wetting my hands helps prevent sticking and creates more uniform, compact meatballs.
• Heat the broiler to high and place the baking sheet on the middle rack. Broil for 8-10 minutes, until the meatballs are cooked through (they should reach an internal temperature of 160°F). You're not looking for deep browning here—just cooking them through so they hold their shape when transferred to the slow cooker.
• While the meatballs are broiling, combine the chili sauce and grape jelly in a saucepan over medium-low heat. Stir frequently until the jelly is completely melted and the sauce is smooth and well combined, about 3-4 minutes. The jelly will thin out slightly as it melts—this is exactly what you want for a glossy, coating sauce. I like to taste the sauce at this point and adjust the sweetness or tang if needed, though it's usually perfect as is.
• Spray the inside of a slow cooker with cooking spray. Transfer the broiled meatballs from Step 2 to the slow cooker, then pour the sweet and sour sauce from Step 3 over them. Gently toss to coat all the meatballs evenly with the sauce. Cover and cook on low for 3 hours—this allows the flavors to meld and the sauce to thicken slightly while keeping the meatballs moist and tender.
• After 3 hours, the meatballs will be tender and glazed with the sauce. Transfer to a serving bowl or platter and sprinkle with freshly chopped parsley for color and a fresh herbal note that balances the sweet and savory flavors. Serve warm, either on toothpicks as an appetizer or over rice as a main dish.