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 ;)
Sweet & Tangy Balls
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 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)
- In a small pot on medium high heat, combine jelly and chili sauce until they're combined and jelly is not chunky.
- 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.
- 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.
- Serve hot.