Sweet and Tangy Meatballs
This assembly meal transforms pre-made savory meatballs into a crowd-pleasing appetizer in under an hour. The two-ingredient sweet and tangy sauce comes together quickly while the meatballs reheat, making this an ideal solution for entertaining or weeknight ease when you've batch cooked ahead.
Equipment
- Sheet Pan
- Saucepan
- Chafing Dish
- Slow Cooker
Ingredients
Meatballs
- ½ batch Savory Meatballs thawed
Sweet and Tangy Sauce
- 3 cups Chili Sauce or 2 twelve-oz bottles
- 1 ½ cups Grape Jelly
Instructions
- Preheat oven to 350°F.
- Place thawed meatballs on a lined sheet pan and bake for 30 minutes or until the internal temperature reaches 165°F.
- Reduce oven to 170°F to hold the meatballs warm until the sauce is ready.
- In a saucepan, heat the chili sauce and grape jelly over medium-low heat until all the jelly is melted and dissolved.
- Stir to combine.
- Place the cooked meatballs in a large mixing bowl.
- Pour the sauce over the meatballs and toss until evenly coated.
- Transfer to a heated chafing dish or slow cooker for serving.
Notes
The combination of chili sauce and grape jelly creates a classic sweet-tangy glaze that clings to each meatball without being overly sticky. If your batch meatballs are frozen, you can bake directly from frozen—just add 10-15 minutes to the cook time and verify internal temperature reaches 165°F. The sauce can be made ahead and reheated, and any leftover meatballs hold well in a slow cooker on warm for 2-3 hours during parties. For a less sweet version, reduce the jelly to 1 cup and add a splash of apple cider vinegar. Store leftovers in an airtight container for up to 4 days and reheat gently on the stovetop or in the microwave.
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