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Sweet and Sour Meatballs

This is my version of an old tried and true party and buffet recipe, the major difference being that cooking the meatballs in the sauce is what helps flavor the sauce, much better than using pre-cooked meatballs, and the homemade meatballs are better seasoned and taste much better than store-bought.

Ready In:
1hr 40mins
Yields:
Units:

ingredients

directions

  • Combine first 9 ingredients thoroughly.
  • Form into 3/4" meatballs.
  • Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
  • DO NOT PRECOOK MEATBALLS.
  • Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
  • Stir until smooth and heat to boiling, stirring frequently.
  • Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
  • If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
  • Adjust sauce seasoning with salt and paper to taste.
  • Serve hot in a chafing dish or keep warm in a small crockpot.
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RECIPE MADE WITH LOVE BY

@Toby Jermain
Contributor
@Toby Jermain
Contributor
"This is my version of an old tried and true party and buffet recipe, the major difference being that cooking the meatballs in the sauce is what helps flavor the sauce, much better than using pre-cooked meatballs, and the homemade meatballs are better seasoned and taste much better than store-bought."
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  1. KiKi77
    I made these for a Hawaiian-themed party. We do not eat beef so i substituted turkey--DELISH! Will make again.
    Reply
  2. mommymem
    This was awesome! My hubby loved it! I even tricked my father-in-law by using turkey burger and he couldn't even tell the difference. This is a definate new favorite in our house.
    Reply
  3. foursit
    I was really concerned about not browning the meatballs first (as seems the norm for meatball recipes. But I believe in always trying recipes as written first before trying any alterations, and what can I say, you were absolutely right, Toby! The meatballs (and glaze) were terrific and for much less effort. What more could one want? Thanks for sharing!
    Reply
  4. NoSpringChicken
    What a good recipe, Toby! I made the meatballs about twice the size you recommended and served it as a family meal....which worked out great. The grape jelly and chili sauce I used were home made recently. I let the meatballs cook, covered, in the sauce for about 30 minutes until they were set; turned them gently and kept the lid off the other 30 minutes of cooking. The sauce condensed and gave those meatballs a great glaze. The recipe is easy and I like not having to brown the meatballs first.
    Reply
  5. Toby Jermain
    This is my version of an old tried and true party and buffet recipe, the major difference being that cooking the meatballs in the sauce is what helps flavor the sauce, much better than using pre-cooked meatballs, and the homemade meatballs are better seasoned and taste much better than store-bought.
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