Description
This recipe for Sweet and Sour Meatballs is your ultimate go-to for effortless entertaining or a super easy weeknight meal. Tender, homemade beef meatballs are quickly broiled for flavor and texture, then slow-cooked in a ridiculously simple but incredibly delicious sauce made from chili sauce and grape jelly. Get ready to discover the addictive power of this retro classic.
Ingredients
Units
Scale
- 2 pounds Lean Ground Beef (90% lean)
- 2 Large Eggs
- 1/2 cup Plain Breadcrumbs
- 1/4 cup Yellow Onion, finely diced
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper, freshly ground
- 1/2 teaspoon Garlic Powder
- 1 (12-ounce) bottle Bottled Chili Sauce (Heinz recommended)
- 1 1/2 cups Grape Jelly
- 2 tablespoons Fresh Parsley, chopped (for garnish)
Instructions
- Prep For Broiling: Position an oven rack about 6 inches below the broiler element and preheat your broiler. Line a large, rimmed baking sheet with aluminum foil and coat it generously with non-stick cooking spray.
- Mix The Meatball Mixture: In a large mixing bowl, gently combine the ground beef, eggs, breadcrumbs, finely diced onion, salt, pepper, and garlic powder. Use your hands to mix just until the ingredients are incorporated.
- Shape The Meatballs: Roll the meat mixture into uniform 1-inch balls (you should get approximately 32). Place the shaped meatballs on the prepared baking sheet, leaving a little space between each one.
- Broil Until Golden: Place the sheet pan under the preheated broiler. Broil for 8-10 minutes, watching closely, until the tops of the meatballs are nicely golden brown. They do not need to be cooked through at this stage.
- Melt The Jelly: While the meatballs are broiling, place the grape jelly in a microwave-safe bowl. Microwave in 30-second increments, stirring in between, until it is completely melted and smooth.
- Combine The Sauce: Pour the chili sauce into the bowl with the melted grape jelly. Whisk the two ingredients together until they are completely combined and the sauce is smooth.
- Add to Slow Cooker: Lightly coat the insert of your slow cooker with cooking spray. Carefully transfer the browned meatballs into the slow cooker. Pour the prepared sauce over the meatballs and gently toss to ensure all are coated.
- Slow Cook To Perfection: Secure the lid on the slow cooker and set it to cook on the LOW setting for 3 hours. Just before serving, sprinkle with freshly chopped parsley.
Notes
- Do Not Overmix: To keep the meatballs tender, mix the meat mixture only until the ingredients are just combined. Overworking the meat will make them tough and dense.
- Broil for Flavor: Broiling the meatballs before adding them to the slow cooker gives them great color, develops flavor, and helps render fat, preventing the sauce from becoming greasy.
- Uniform Size: Using a small cookie scoop (about 1.5 tablespoons) is a great way to ensure all your meatballs are the same size, which helps them cook evenly.
- Melt the Jelly: Melting the jelly first ensures it combines smoothly with the chili sauce, creating a uniform, lump-free glaze.
- Easy Cleanup: Lining the pan with foil and spraying both the foil and the slow cooker insert is crucial. It prevents the meatballs and the sugary sauce from sticking and makes cleanup incredibly easy.
- Prep Time: 20 minutes
- Cook Time: 3 hours 10 minutes
- Category: Appetizer, Main Course, Slow Cooker
- Method: Broiling, Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg
