Sweet and Sour Jelly Meatballs AKA Jelly Meatballs

Recipe by Julesong
READY IN: 4hrs 5mins


  • 1
    (14 ounce) jar chili sauce (like Heinz)
  • 1
    (15 ounce) can tomato sauce
  • 1
    (32 ounce) jar grape jelly
  • 1
    (7 ounce) can chopped mild green chilies ((4 ounce can can be used too, but I like 7))
  • 3
    tablespoons dried onion flakes
  • 1
    tablespoon garlic powder
  • 1
    teaspoon of your favorite curry powder, to taste
  • 14
    teaspoon dried chipotle powder, to taste (optional)
  • 2
    lbs pre-cooked frozen meatballs (I prefer the ones from Ikea)


  • Put all the ingredients but meatballs into the crockpot and mix well.
  • Add the meatballs and stir to coat well.
  • Put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead).
  • Serve, standing back so you don't get trampled by the rush of the crowd.
  • Note: We've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. Also, you can use Lil Smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :)
  • Note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. I've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.