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  • Writer's pictureNicole Kuhn

Sweet & Tangy Cocktail Meatballs

Cocktail meatballs are a party favorite. These Sweet & Tangy meatballs are so addicting that you will find yourself guarding the crockpot all night.




YIELD: 6 servings PREP: 15 min. TOTAL: 35 min.



for the meatballs:

  • 1 lb. lean ground beef (I used 85-15%) (you can also use precooked frozen meatballs)

  • 2 large eggs

  • 1/2 cup Italian breadcrumbs

  • 1/4 medium onion, finely chopped

  • salt

  • pepper

for the sauce:

  • 6 oz. Franks Sweet Chili Sauce®

  • 5 oz. grape jelly


If using meatballs from scratch:

  • Preheat oven to 350ºF.

  • In a large bowl, combine beef, bread crumbs, onion, egg, 1 teaspoon salt, and 1/2 teaspoon pepper. Using a strong spatula or your hands, mix well. Shape the mixture into 1-inch balls.

  • Place on a baking sheet and bake in the oven for 20 minutes.

  • In a saucepan over medium heat, combine the chili sauce and jelly. Cook until all of the jelly has liquified. Stir constantly.

  • Once your meatballs have cooked and your sauce has been made, place both the meatballs and sauce to a crockpot or warmer and allow to heat for at least 1 hour prior to serving.

If using frozen meatballs:

  • Add frozen meatballs to crockpot. Add chili sauce and grape jelly. Cover and cook for 2 to 3 hours on HIGH or 4 to 6 hours on LOW, until the sauce is hot. Serve directly from the crockpot with a serving spoon or toothpicks, or transfer to a serving dish.

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