These crock pot sweet and sour meatballs are made with just 5 ingredients and 5 minutes of time, these meatballs are always the hit of any party or potluck!
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.
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 cooker—if your crockpot is smaller you will have to adjust accordingly.
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 meatballsStep 1: Add chili sauce, grape jelly, Worcestshire sauce, & pepper to cold crockpot.
Step 2: Whisk mixture until smooth.
Step 3: Pour in frozen meatballs and gently stir until all meatballs are coated in sauce.
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!
Preparation time: 5 minute(s). Cooking time: 6-7 hours. Number of servings (yield): 48.
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Thank you so much for this recipe! I needed to know how many frozen meatballs fit into my crockpot,
and you gave me the exact amounts. Thanks!
Hi
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?
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 :)
My sister and I made these meatballs over the weekend, and they were delicious! Will definitely make again:) Thank you!
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Thanks for the recipe, I will be trying these for Thanksgiving!
Do you think you half this recipe. 6 lbs. of meatballs is a lot for the function I am attending.
Excellent blog here! Also your site loads up fast!
What host are you using? Can I get your affiliate link to your host?
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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.
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!
How long do you cook them alone before rinsing them?
Nice tip, never thought of that. Thanks!
has anyone ever made these the night before and then reheated the next day to serve?
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
I really like reading through an article that can make men and women think.
Also, many thanks for allowing for me to comment!