Sweet & Sour Crockpot Meatballs


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Sweet & Sour Crockpot Meatballs | Sweet and Sour Meatballs Recipe | Crock Pot Meatballs | Easy Crock Pot Recipe | Sweet and Sour Recipe

Everyone needs a quick and easy “go-to” party or potluck recipe, and this one is mine!  It doesn’t matter how many of these little sweet & sour crockpot meatballs I make or how few people I am serving them to, by the end of the party the crockpot is always empty.


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The best part is that they couldn’t be easier–just make sure you give them enough time to heat up completely!  This recipe is the perfect amount to fill up my 6 quart slow cookerif your crockpot is smaller you will have to adjust accordingly.

To make these sweet and sour meatballs, you'll need frozen meatballs, grape jelly, Worcestershire sauce, chili sauce and pepper.

Here is what you need:

3-12 ounce  bottles chili sauce
1-32 ounce jar of grape jelly
1/2 cup Worcestershire sauce
1/2 teaspoon black pepper
1 6 pound bag of frozen meatballs 

Combine the chili sauce and grape jelly in your slow cooker for these delicious meatballs.

Step 1: Add chili sauce, grape jelly, Worcestshire sauce, & pepper to cold crockpot.

Whisk the sauce together to combine the jelly and chili sauce.

Step 2:  Whisk mixture until smooth.

Add your frozen meatballs to the crock pot and cover them with the sauce.

Step 3: Pour in frozen meatballs and gently stir until all meatballs are coated in sauce.

Cover and cook the sweet and sour meatballs until it's time to enjoy them on the buffet.

Step 4:  Turn crockpot on low for 6-7 hours or high for 3-4 hours.  (We prefer the low heat longer cooking option!)  Be sure to stir meatballs occasionally, if possible.  Serve with toothpicks and watch them disappear!


Always the hit of every party & potluck!
Course Appetizer
Cuisine American
Keyword Sweet & Sour Crock Pot Meatballs
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 48 meatballs


  • 3 12 ounce bottles chili sauce
  • 1 32 ounce jar of grape jelly
  • 1/2 cup Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 6 pound bag of frozen meatballs


  1. Add chili sauce, grape jelly, Worcestshire sauce, & pepper to cold crockpot.
  2. Whisk mixture until smooth.
  3. Pour in frozen meatballs and gently stir until all meatballs are coated in sauce.
  4. Turn crockpot on low for 6-7 hours or high for 3-4 hours. (We prefer the low heat longer cooking option!) Be sure to stir meatballs occasionally, if possible.
  5. Serve with toothpicks and watch them disappear!

Recipe Notes

Preparation time: 5 minute(s). Cooking time: 6-7 hours. Number of servings (yield): 48.

Sweet & Sour Crockpot Meatballs: an easy and delicious three-ingredient recipe. So easy to make for your next party!

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What’s your favorite go-to party or potluck recipe?


  1. Amanda
    July 17 at 10:12AM

    YUM! Sweet & Sour meatballs are my fav! Can’t wait to try these!

    • Ruth Soukup
      July 18 at 06:21PM

      Let me know what you think Amanda! 🙂

  2. Hannah Bouchoucha
    July 17 at 12:09PM

    Hum this looks so Yummy! I love these, thanks for the recipe!

    • Ruth Soukup
      July 18 at 06:21PM

      You’re welcome! 🙂

  3. Janet
    July 17 at 01:17PM

    These look delicious but I thought you were a vegetarian?

    • Ruth Soukup
      July 18 at 06:24PM

      Yes, Janet, I am vegetarian but my husband & kids eat meat so I cook both. 🙂

  4. Amanda Firestone
    July 17 at 07:52PM

    These sound really good and really easy. Thanks for sharing!

  5. Sara
    July 17 at 09:23PM

    My husband scoffed when I wanted to make these for a party we had, and they were DEVOURED. Haha!

    • Ruth Soukup
      July 18 at 06:22PM

      LOL Sara, yes we have found that it doesn’t matter how many we make or how few people are coming, they ALWAYS get eaten!

    • February 5 at 01:44AM

      Yours isn’t the only husband that scoffed! Then he tried them at someone else’s party and asks me when I am going to be making them…

  6. July 18 at 04:43AM

    looks Yummy! I want!

  7. July 19 at 09:04AM

    This is the recipe my mom has been making my entire life, and you are right, Ruth. They always seem to be devoured and she gets frequent requests for her recipe.

  8. We have meatballs every week Ruth and I think the kids will enjoy this combination or flavors with the sweet and sour! My hubs usually put grape jelly on his grilled cheese sandwich I guess I just found another use for that big ol jar!

  9. Kelly Turner
    August 26 at 02:14PM

    How many ounces of chile sauce in total and if I make ahead how long to heat up – on low or warm?

    • Ruth Soukup
      November 20 at 05:53PM

      The chili sauce comes in 12 ounce bottles, so 36 ounces total. I’ve never tried making & then reheating in a crockpot, so I’m not sure. Probably a couple of hours if you are heating from chilled.

  10. October 10 at 09:09PM

    Will try this for tomorrow’s tailgate with my fellow teachers. Hope it’s as good as all the comments. Sounds like it!!

  11. Anika
    October 24 at 05:23PM

    Made these for my daughter’s soccer banquet tonight… BEST meatballs EVER!!! Thank you!!!

  12. Debbie
    November 6 at 01:21AM

    Could I get the total ounces on the chili sauce and the grape jelly? I’d love to make these this weekend! Thanks!

    • Ruth Soukup
      November 20 at 05:54PM

      I updated the post, but the chili sauce comes in 12 ounce bottles, so 36 ounces total, and I used a 32 ounce jar of grape jelly. Hope that helps!

  13. kat
    November 7 at 10:44PM

    I also would appreciate knowing the total ounces on the chili sauce and the grape jelly. I’d love to try this but I want to be sure to get my proportions right. Can anyone help?

    • Ruth Soukup
      November 20 at 05:55PM

      36 ounces of chili sauce (12 ounces per jar) and 32 ounces of grape jelly. Hope that helps!

  14. Jo-Anne
    November 12 at 06:15PM

    Can you put frozen non-cooked meatballs in or do they need to be cooked first. I assume from your picture are the amounts of jelly and chill sauce. Please let me know . Thanks

    • Ruth Soukup
      November 20 at 05:57PM

      I use frozen pre-cooked meatballs–not sure what the cooking time would be for uncooked. I updated the recipe with the exact ounces for the jelly and chili sauce!

  15. khadija
    December 1 at 05:14PM

    i want to make meatballs at home ( i don’t want to use frozen cooked ones).can u send me the recipe of meatballs too.
    thanks an anticipation.

  16. Darlene
    December 15 at 07:14PM

    Would like to make the Sweet & Sour Crockpot Meatballs. How would I adjust the recipe if using only 5lbs of frozen meatballs in 5lb. crockpot?

  17. Anonymous
    December 28 at 11:25AM

    Read this first!!!! Leave out the Worcestershire!!! It made them entirely TOO SALTY!!!

  18. Anonymous
    January 4 at 09:45AM

    The Lea and Perrin Worcestershire sauce wasn’t too salty. I was asked to make these and I have never made them before so I appreciate the ease of the recipe. Another thing, I scoffed at using grape jelly in a recipe but it worked. Thank you.

  19. Jordana Robart
    March 16 at 10:56AM

    How do I adjust the ingredients if I only have 4 lbs of meatballs?

  20. May 25 at 09:18PM

    These were perfect and easy! Thank you.

  21. Meghan
    August 25 at 11:39AM

    Are these spicy at all?

  22. August 26 at 08:53AM

    I really like reading through an article that can make men and women think.

    Also, many thanks for allowing for me to comment!

  23. Terri
    September 12 at 06:57PM

    has anyone ever made these the night before and then reheated the next day to serve?

    • Anonymous
      May 1 at 05:10PM

      I plan to cook frozen my in regular pot with just chile sauce and grape jelly package says ook with lid for 30minutes. Tomorrow I plan to change over to crock pot after I heat them up again in regular pot . I will then leave them in crock pot on low just to keep them hot during meal. Guests can help themselves. Do you think this will be ok or will it dry up meatballs. Kct

  24. Niecey
    September 13 at 11:16PM

    I like to heat the meatballs first because the sauce can be very greasy. I heat the meatballs in the crock, rinse them in a strainer with hot water, pour out excess oil from crock, add sauce ingredients and then deposit rinsed meatballs back on crock. I find it much more palatable and easier on my tummy.

    • Leah
      September 18 at 11:04PM

      Nice tip, never thought of that. Thanks!

    • B.Mizener
      March 17 at 07:28AM

      How long do you cook them alone before rinsing them?

    • Linda
      February 3 at 11:14PM

      I’ve pre sized my fresh made meatballs. Gently rolled not handling my meat too much, that make the meat too dense. Then I poach in either water or you can use a combo of stock & water. Poach gently until soft but cooked thru. Pull out the MB & put into a separate plate while putting together the sauce in a crockpot. After the sauce is whisked up add MB back in the pot &cook on low till thick &glossy. Enjoy!

  25. September 21 at 02:12AM

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  26. Anonymous
    October 24 at 11:29AM

    Do you think you half this recipe. 6 lbs. of meatballs is a lot for the function I am attending.

  27. Anonymous
    November 13 at 08:05PM

    Thanks for the recipe, I will be trying these for Thanksgiving!

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  29. August 1 at 12:46AM

    My sister and I made these meatballs over the weekend, and they were delicious! Will definitely make again:) Thank you!

  30. Karen
    July 27 at 03:44PM


    I unfortunately am not a cook so please my question is a serious one. If the meat balls are precooked why do they need to go in the slow cooker for so long?

    • Ruth Soukup
      July 27 at 03:55PM

      Hi Karen,
      You will want to cook them in the slow cooker as directed so the meatballs defrost properly and soak up all that yummy sauce. Please let me know how they turn out!! Enjoy 🙂

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