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From the Archives: Sweet & Tangy Balls

With only 3 ingredients these sweet & tangy balls make a quick and easy party appetizer. Your guests will love them!


I asked everyone on Twitter & Facebook last night what I should post today. I was torn between posting a savory or a sweet and needed some votes. Of course they ended up with the same amount of sweet votes and savory votes so luckily I have both in one dish for y’all today :)

I’m bringing a post back from the past today. These sweet & tangy balls were first on the blog last year and they definitely needed to be in the spotlight again cause first, I doubt you guys even went back that far in my archives to find them, and secondly, I doubt my pictures back then could’ve whet your appetite ;)


Whenever I throw a party, this is my NUMBER ONE go to dish, and for extremely good reason. These meatballs are like crack. They fly out of the crockpot. Everyone’s plate is always full of these and I don’t blame them. Honestly, if you make a double batch of these and have chip, guac, salsa (and some booze, duh) and nothing else; your guests would be more than satisfied. I could’ve sworn, at the rate the meatballs were being consumed at our housewarming a couple weekends ago, there could’ve been a rock-paper-scissor championship for the last couple meatballs.


One of the BEST parts of this appetizer is: it’s three ingredients, you don’t do anything except throw everything in the crockpot, stir every few hours, and serve. So easy. Who needs a complicated dish when they’re hosting?

I guarantee you that if you make these for your next party, everyone will go ape-sh!t over them. No exaggeration. These are 200% guaranteed to be a hit. My mom made these for us when were younger and we ate them over white rice for dinner. Yeah, we were healthy kids.

Man, now I’m craving some (meat)balls.

Oh, bee-tee-dubs, officially 8 months today ’til the big day…who’s counting? Certainly not me ;)


From the Archives: Sweet & Tangy Balls
Author: 
Recipe type: Appetizer, Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 64 meatballs
 
Ingredients:
  • Large pack of frozen meatballs (mine had about 64 in them)
  • 1 16 oz. jar grape jelly
  • 1 12 oz. jar of chili sauce (I used a Wegman's brand but Heinz sells them too, it's usually located near the ketchup & hot sauce)
Instructions:
  1. In a small pot on medium high heat, combine jelly and chili sauce until they're combined and jelly is not chunky.
  2. Put the entire bag of meatballs in the slow cooker insert and pour the jelly chili sauce on top, stir the meatballs around until they're all coated.
  3. Cook on high for 4 hours or low for 6 hours. Toss every couple hours or so to re-coat the meatballs in the sauce.
  4. Serve hot.

 

72 COMMENTS

  1. Christina K.
    08/06/2014 at 7:05 pm

    I usually use bbq and grape jelly on my homemade meatballs. I have never found a frozen meatball that taste good to me, what brand(s) have you and others used? Also, what does the chili sauce taste like, spicy, hot? I don’t like “hot” things.

    • Julie
      08/06/2014 at 8:26 pm

      I don’t remember which one I used. I got it from Wegmans and it had a grandma photo on the logo, haha. The chili sauce is more sweet than hot. I didn’t really feel much heat with it but everyone has a different heat preference.

  2. kathryn
    07/13/2013 at 4:22 am

    If I make these the day beforehand what’s the best way to reheat? Thanks

    • 07/13/2013 at 8:54 am

      I would put it in a pot over medium heat and reheat, stirring occasionally for 25-30 mins until it’s all warmed through.

      • Jesica H
        10/12/2013 at 11:07 am

        Can you just put them in the crockpot and reheat? Also, have you ever had them a second day…just wondering if the taste changes.
        I would like to make these the day before and then reheat so they are ready for a brunch party. :-)

      • 10/13/2013 at 10:08 am

        Yup, you certainly can! I’ve had them the second day before and they taste just like the first! Enjoy :)

  3. 06/24/2013 at 7:22 pm

    These look absolutely amazing. I’m not sure if we have frozen meatballs here in Australia so I’m off to find them. Just wondering if there is a different kind of thing I could use instead of a jar of grape jelly. We don’t have grape flavour here. Is there another flavour you think would work just as well?

    Thank you so much.

    • 06/24/2013 at 8:47 pm

      Apricot preserves or jam would work wonderfully!

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