 This recipe for my mom's Sweet & Sour Meatballs is one of my favorites. I've been helping her make it as an appetizer since I was in elementary school, and now it is my go-to appetizer to serve or to bring to a pot luck.
I promise you that there are never any leftovers. The original recipe calls for a jar of Heinz Chili Sauce and a jar of grape jelly. I prefer to use the Bonne Maman Concorde Grape Fruit Spread because is mixes with the sauce very smoothly. Plus I always save my Bonne Maman jelly jars for storing my spices, mixing my salad dressings, and for leftovers. And while you may not have Bonne Maman at your supermarket, please know that over the years I have used everything from Smucker's to Publix's grape jelly, and they all will still taste great. Amy's Sweet & Sour Meatballs INGREDIENTS: 2 lbs regular meatballs, cooked* (small meatballs, not Italian Meatball Sub-sized) 1 jar chili sauce (12 oz)** 1 jar grape jelly (10-12oz) PREPARATION: Step 1: Preheat oven to 350F Step 2: Whisk together the chili sauce and grape jelly until it is smooth. Step 3: Add the meatballs and mix well. Step 4: Bake uncovered in the oven for 30 minutes to thicken the sauce. Notes: * you can make the meatballs from scratch or you can use bags of frozen meatballs. ** you can use the jarred sauce or, you can make you chili sauce from scratch. I f you want to do that, here is my recipe: Homemade Chili Sauce INGREDIENTS:
PREPARATION: Simply whisk all of the ingredients together in a bowl. Makes approx. 1 1/4 Cups of sauce. |