For years my Aunt Belinda has shared with everyone in the family her Easy Sweet and Sour Meatballs recipe. Her recipe always tasted amazing and really never needed any tweaking. Her recipe was a slightly modified version of the grape jelly meatballs that you can find anywhere online. Basically for either recipe you take Frozen Meatballs, a jar of Heinz Chili Sauce and either Grape or Red Currant Jelly (the red currant jelly is what my aunt always used; however it’s harder and harder to find these days even in the larger grocery stores.) and throw everyone in the slow cooker for 3-5 hours on low or 6-8 hours on high. Stirring occasionally.
Grape Jelly has always been a good substitute however they always are more on the sweet side well in my opinion at least lol. Well after thanksgiving this year I came up with a more amazing alternative while trying to use up some leftovers. Yes I am talking about the leftover Cranberry Sauce / Jelly. It seems like a waste most years as no one really eats it but it isn’t a turkey dinner unless it’s on the table lol. So I decided to make Sweet and Sour Meatballs with the leftover Cranberry Jelly and the result was amazing.
By far this is the best version of the Sweet and Sour Meatballs that I have made. So good infact they went faster than I could take a picture of the end result. I have tried it with just the Jelly as wall as the Jelly with the whole cranberries and both are amazing but I admit the one with the whole berries has a slight advantage. I will be making them with Cranberry Jelly from now on that’s for sure. Such a great way to use leftovers and even better it is cheaper than using a jar of Jelly.
So basically for this modified version the recipe looks like you take Frozen Meatballs, a jar of Heinz Chili Sauce and either a can of Cranberry Jelly and throw everyone in the slow cooker for 3-5 hours on low or 6-8 hours on high. Stirring occasionally. Serve with Rice and a Salad and you have an easy dinner. Or take them to a potluck for an easy appetizer.