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?
I’d love to hear from you! Snap a picture and tag me on Instagram, then come back and give this recipe a rating!
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
OK! I, too, had never heard of this recipe until reading this just a couple of weeks ago. Tomorrow is Christmas Day, and I will be bringing these to my mom’s house in my crock pot! I hope they are as much of a hit as those on this board are indicating! Merry Christmas!
Hi
I plan on doing this with homemade meatballs, as I cannot stand the texture of frozen ones. Any tips on getting them to stay meatballs, and not because meat sauce? I’ll bake them first, then chill, then put in the crock. . .? Thanks. Also never heart of a muddy buddy
How do these do as leftovers? Can they be refrozen and then reheated without tasting icky? I’m not a good cook so I need to know.
I made a big boo boo the first time I cooked these several years ago. I thought chili sauce was tobasco sauce. Try eating something with a cup and a half of tobasco in it. It will make your head explode like Mt. Vesuvius!
Thank you for sharing your boo boo. I needed a laugh! I could just imagine this(and I love spicy food).
What a big hit this recipe was. These were delicious! My family thought they were great and the best part is, you can smell it cooking all day and it builds up the enthusiasm! They were sticky greatness in your mouth… Going to do this again!
Does the sauce have to completely cover over top of the frozen meat? I have a 2lb bag of frozen meatballs, the chili sauce and 14oz jelly
Can I use sugar free jelly?
Never tried it, you’d have to experiment.
I have put grape jelly with lipton onion soup mix – delicious !!!
I love sweet and sour meatballs. When I prepare I usually grab the fresh pre-rolled ground beef from Publix that is already seasoned. I also use medium salsa in place of the the chile sauce (for a kick of heat) and use cranberry jelly in place of the grape jelly. Either way they are DELICIOUS!
I made these for the first time last year and everyone loved them and didn’t know it was my first time making them. I’m making them again for a work bbq and another time for a babyshower. These are great. I added a little bit of syrup to make them a little sweeter.