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!}
Equipment
Ingredients
- 12 oz jar chili sauce one standard jar, such as Heinz brand
- 16-18 oz grape jelly
- 2 lbs. 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 pot on the stovetop, or in a crock pot an stir until smooth. Don't worry about lumps, they will melt as it heats.
- Add meatballs or cocktail sausages.
- Heat on low in a crock pot until sausages are plump or meatballs are cooked through (2-3 hours) or on the stove top on a low simmer for 15-30 minutes.
Notes
- Nutritional information was calculated using cocktail sausages.
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 😉