This is one of those little recipes that I just assume everyone knows about. Then I make it for some gathering and inevitably find out that there are people in the world who have never heard of such a thing. I you are among those who have never before seen this recipe then you are in for a treat. There are only two ingredients in this sauce: grape jelly and chili sauce. If that sounds weird to you- don’t knock it ’til you try it! It’s the perfect sweet and sour glaze for meatballs or cocktail sausages (little smokies) and SO easy!
Ingredient Notes
- Meatballs or Little Smokies – This easy sauce can be used with both meatballs or little smokies cocktail sausages. For meatballs, keep it simple with precooked frozen meatballs. You could certainly make your own as well, just precook them before adding to the sauce. My personal favorite is Little Smokies!
- Chili Sauce – Chili Sauce can be found in the grocery store near the ketchup. It kind of looks like a small bottle of ketchup. It’s tangy, sweet, and tart all at the same time and full of spices. There are no substitutions here.
- Grape Jelly – The grape jelly adds sweetness and flavor and the result is a wonderful and quick sweet and sour sauce. Regular, generic grape jelly is great!
How to Make Sweet and Sour Little Smokies or Meatballs
1. Pour grape jelly and chili sauce into a medium sauce pan, or your slow cooker. Whisk together until smooth. It’s okay if there are some lumps, they will melt out when the sauce heats.
2. Add frozen meatballs or cocktail sausages. There is no exact science to the cook time. On the stove top I simmer on low for 15-20 minute until the sausages are plump or meatballs are cooked through. In the slow cooker, you can set it to low for a few hours. They get better with time! You could even cook them in the oven in a pan. I’d do it at about 300 degrees for at least an hour.
FAQs
Can I make these ahead of time? Yes! I would recommend making them the day of serving, but they can sit in the warm crock pot for several hours before serving.
How do I store leftovers? Just pop them in a container in the fridge. They’re great reheated.
How do I reheat sweet and sour little smokies? You can reheat gently in the microwave, or simmer on low on the stove top.
Related Recipes
Looking for some other appetizer recommendations? Check out these Our Best Bites favorites:
- Bacon Wrapped Cocktail Sausages
- Cranberry Orange Goat Cheese Bites
- Honey Cranberry Orange Baked Brie
- Mini Pastry Wrapped Brie Bites
- Pastry Wrapped Asparagus With Prosciutto
- Bacon Wrapped Green Bean Bundles
Did You Make This?
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Sweet and Sour Meatballs {Easy!}
Ingredients
- 1 12 ounce jar Chili Sauce1 16-18 ounce jar grape jelly2 pounds frozen meatballs or 2 12-ounce packages cocktail sausages*
- Precise amounts for sausages or meatballs aren't necessary as long as they are covered completely by your sauce you are good to go.
Instructions
- Combine jelly and chili sauce in a crock pot an stir until smooth. Heat the mixture if needed to combine. Add meatballs or cocktail sausages and set temperature to low. Cook for 2-5 hours. Serve with toothpicks.
Questions & Reviews
This is always a hit and for the peeps that like a little kick I add a few pinches of crushed red peppers….YUMMO
I do a lot of dutch oven cooking for our church’s senior youth groups mostly older teens and college kids. This one of our favorite go to items on every camp out. There is never any left overs. The same applies to old fashion pop corn
Thank you for saving me with this recipe on this Snowy OCT. Sunday morning!!
Jewelery party for the girls….Football for the boys! & these awesome meatballs for Everyone!! 🙂
My M-I-L used to make S&S meatballs, but she used a can of jellied cranberry sauce and ketchup. Very good and tangy. I am going to live dangerously and try them with cranberry-chili sauce!
I used these same ingredients yet, I added one can of drained sauerkraut to the mixture………you’ll be licking your lips with this added veggie ingredient…one will NEVER know or be able to taste that this is sauerkraut added to this delicious, extraordinary, yummo dish…….
My husband’s family makes something very similar but mix yellow mustard with grape jelly. It ends up like a tangy BBQ sauce! I don’t really like either ingredient normally, and can’t watch him mixing it up (ugg), but it is so good afterward!
Some people know about muddy buddies, just under a different name. I’ve heard it called Texas trash, dog food, and a whole bunch of other names I can’t remember!!
I totally trust you on the sauce! We are famous for our Lil’ Smokies around here and the secret recipe is the sauce is equal parts mustard and grape jelly. SOOO Yummy! I’ve stopped telling people what the sauce is because they don’t believe me or won’t try it. So when people ask we tell them it’s a secret family recipe 😉
Deanna, I sure hope you used “fake chicken” or “fake turkey” for your Vegan friends. Vegans don’t eat chicken, turkey, or anything made from animal ingredients for that matter.
As far as this recipe- its great!
Hi – I am looking at the cookbook, pg. 126 “sweet and sour meatballs” and want to get the same recipe, but online… do you have that recipe? It’s different than this one. I know I already dig it – I just want to share it w/ everyone else I know will dig it 🙂
Love your cookbook ladies!
Laura that recipe is actually exclusive to the book, so you’ll just have to tell everyone to buy it 😉
For my vegan friends I use chicken or turkey meatballs and red currant jelly and chili sauce. You can substitute plum jam, apricot – usually something tart.
Hmmm…well ketchup is actually pretty close, but you’d probably want a few more spices. Honestly I’d do a quick google search and I bet you could find a pretty easy substitution (ketchup + spices).
Hello there!!! of the both grocery stores here, neither of them sell this kind of sauce…:-( any suggestions or substitutions?? please.
It gives me comfort to know that store brands (a.k.a. Walmart) are being used by the top cooks out there! I am excited to try these out tonight!
I found that in a pinch you can cook these on the stove top for 15-20 min. & they turn out just as good. All the flavor & everything. These are a favorite at our house on Dec. 31st & beyond. We eat them over rice with fruit on the side. My kids LOVE them. So do I.
Thanks for sharing this! I mentioned your blog today with this fabulous recipe on mine. Check it out!
http://chicagocuisinecritique.blogspot.com/2011/02/tastes-from-tjs_10.html
My Mom makes these except she uses apple jelly, ketchup and a package of brown gravy mix! Everyone gives me the stank eye when I tell them what's in it, but it's WONDERFUL!
My mom would put pineapple (in small chunks from the can), cut up stuffed olives and bite size of green bell peppers. It adds a little crunch and a little extra sweetness. It's always a winner when I make it served over a bed of rice. When they ask what's in it, I always get weird looks lol but it's delicious!
This is one of my old stand-by recipes too except I use two cans of Campbell's tomato soup (the condensed kind) and two cans of jellied cranberry sauce. Always has rave reviews! And perfect for parties because they can just sit on warm in the crock pot. We also serve them for dinner served over egg noodles.
Okay, it was great, even with my home made, healthy (full of pureed onions, peppers, and zucchini) meatballs. My kids werent thrilled, but thats just because their still at that dont like anything new stage in their lives (do they ever outgrow that???).
Thanks ooodles and oodles
Arda
Okay, it was great, even with my home made, healthy (full of pureed onions, peppers, and zucchini) meatballs. My kids werent thrilled, but thats just because their still at that dont like anything new stage in their lives (do they ever outgrow that???).
Thanks ooodles and oodles
Arda
I've always made this recipe with JELLIED CRANBERRY SAUCE & a little brown sugar, instead of grape jelly. I love it because it is so easy, and my family loves the flavor!
That’s how I use to make it and my mom did too for years. Then since someone was allergic to cranberries I started dong it this way 14 years ago and love it.Usually cook it then put in crockpot but I’ll do it this way now.
Just made this evening. YUMMY!!!
I definitely want to try this! Can't believe how incredibly easy this is!
I feel that you have to cook these a long time. In fact, our family usually cooks them all day the day before, puts them in the fridge, then warms them up for the party/dinner. o.h. m.y. yummy.
We made these for a superbowl party, and they were good. I did put them in a shallow pan and broil them for a few minutes. This thickened the sauce which I think made them even better. Good recipe though!
I have twice benefited from your "This is so easy, I think everyone must know this trick" recipes (this and the pretzel turtles).
Rest assured, we don't all know the super-easy recipes, so keep them coming! I have LOVED THEM BOTH. And, as a bonus, I've received huge, undeserved compliments on the food from friends, family, and – best of all – my husband.
So, I pass the thanks on to you. 🙂 Love your site!
i make these all the time, our friends say i have the best balls! (sorry!)
My family uses this recipe and serves it over rice for dinner. Make sure to get a spoonful of sauce to drizzle on your rice cause it is so tasty!
Carolyn- yes, frozen fruit works great in the fruit salsa! I actually even really like it when it's half slushy still 🙂