Sweet and Sour Meatballs
Sweet and sour meatballs are a timeless favorite that perfectly balance tangy and sweet flavors. This recipe is a guaranteed crowd-pleaser, whether served as a hearty main course or an irresistible party appetizer.
With tender, homemade meatballs simmered in a rich two-ingredient sauce, these slow-cooked delights require minimal effort but deliver maximum flavor. Each bite offers a satisfying blend of savory beef and a sweet-tangy glaze.
Ideal for busy weeknights or festive gatherings, this dish is as versatile as it is delicious. Prepare to receive rave reviews from family and friends with this simple yet impressive recipe!
Sweet and Sour Meatballs Ingredients: A Flavorful Harmony
- Ground Beef: The foundation of tender, flavorful meatballs, offering richness and a satisfying texture.
- Chili Sauce: A tangy base that brings bold zest, balancing the sweetness in the sauce.
- Grape Jelly: The secret ingredient that adds a luscious sweetness and velvety finish to the dish.
- Breadcrumbs: A subtle binder ensuring perfectly moist and cohesive meatballs.
- Onion: Finely diced for a hint of savory depth in every bite.
- Parsley: A fresh garnish that brightens the dish and enhances its presentation.
Recipe Tips
- Perfecting the Meatballs: For uniform cooking, ensure all meatballs are the same size, approximately 1 inch in diameter. Use a small cookie scoop for precision. This helps them cook evenly, achieving a golden-brown exterior without overcooking.
- Balancing the Sauce: The tangy-sweet sauce is the star of this recipe. To adjust sweetness, add a splash of rice vinegar or a pinch of red chili flakes for heat. Always whisk the sauce thoroughly to achieve a smooth consistency.
- Make-Ahead Option: Save time by preparing the meatballs ahead. Shape and broil them, then freeze in a single layer. When needed, pop them into the slow cooker with the sauce for an effortless meal or appetizer.
What to Serve with Sweet and Sour Meatballs
- Steamed White Rice: The fluffy texture of rice pairs beautifully with the tangy sauce, soaking up every flavorful drop and creating a satisfying, complete meal.
- Crisp Vegetable Stir-Fry: A colorful medley of bell peppers, snap peas, and carrots adds freshness and crunch, perfectly complementing the rich meatballs.
- Garlic Bread or Dinner Rolls: For an easy crowd-pleaser, serve these meatballs with warm bread. It’s perfect for scooping up any extra sauce.
FAQ
- Can I use frozen meatballs instead of homemade?
Yes! Store-bought frozen meatballs can be used as a time-saving option. Simply thaw them and follow the recipe instructions for the sauce and slow cooking. - How can I store leftovers?
Place cooled meatballs in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop or in the microwave. - Can I make this dish without a slow cooker?
Absolutely. Simmer the broiled meatballs and sauce in a covered skillet over low heat for about 30 minutes, stirring occasionally. - Is there a substitute for grape jelly?
Try substituting with apricot preserves or cranberry sauce for a slightly different but equally delicious flavor profile.
Sweet and Sour Meatballs
These homemade sweet and sour meatballs are a delightful combination of savory and tangy flavors, slow-cooked to perfection in a rich, two-ingredient sauce. This recipe is ideal as a main dish or an appetizer, guaranteed to impress.
Ingredients
- Ground Beef 90% lean: Provides a flavorful and moist base for the meatballs.
- Eggs: Help bind the mixture for perfectly shaped meatballs.
- Breadcrumbs: Ensure a cohesive texture and hold the ingredients together.
- Onion finely diced: Adds a subtle sweetness and depth of flavor.
- Garlic Powder: Introduces a mild savory undertone.
- Salt and Pepper: Season the meatballs with a balanced flavor.
- Chili Sauce: Forms the tangy base for the sauce.
- Grape Jelly: Adds a sweet glossy finish to the dish.
- Parsley chopped: A fresh garnish for presentation and flavor enhancement.
- Cooking Spray: Prevents sticking during preparation.
Instructions
- Preheat the broiler and line a baking sheet with aluminum foil. Apply a light coat of cooking spray to the foil to prevent sticking.
- In a large mixing bowl, combine the ground beef, eggs, breadcrumbs, onion, garlic powder, salt, and pepper. Mix thoroughly until the ingredients are evenly incorporated.
- Form the meat mixture into 1-inch meatballs, ensuring uniform size for even cooking. Arrange the meatballs on the prepared baking sheet.
- Place the tray under the broiler and cook for 8 to 10 minutes, or until the meatballs develop a golden-brown crust.
- While the meatballs broil, prepare the sauce. Heat the grape jelly in a microwave-safe bowl, using 30-second intervals, or melt it in a saucepan over medium heat until fully liquefied.
- Stir the chili sauce into the melted jelly and whisk until smooth, creating a well-blended, glossy sauce.
- Lightly spray the interior of a slow cooker with cooking spray. Add the broiled meatballs, then pour the prepared sauce over them. Gently toss to ensure the meatballs are fully coated.
- Cook on the low setting for approximately 3 hours. Once done, sprinkle the meatballs with chopped parsley for a fresh, vibrant finish. Serve warm.
Notes
Adjust the size of the meatballs according to preference, keeping in mind that smaller sizes cook faster.
