These delicious, sweet and tangy meatballs can be made in the Instant Pot or slow cooker with only three simple ingredients.
These sweet and tangy meatballs are a go-to favorite in our house because they only require three ingredients. You can serve them as a main dish over rice, or as an incredible appetizer. We put toothpicks in them and serve them as a delicious bite-sized appetizer. This recipe is also a kid-favorite. My kids love this recipe, which is a win in my book.
Recipe Ingredient Notes
Whether making these sweet and tangy meatballs in the Instant Pot or slow cooker, you will need the following ingredients:
- Chili sauce (found near the ketchup at the grocery store)
- Grape Jelly
- Frozen meatballs
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Sweet and Tangy Meatballs
Instant Pot Instructions
- Combine chili sauce, jelly, and water in the Instant Pot and stir or whisk until smooth.
- Add meatballs and mix well.
- Push manual or pressure cook and set the timer for 7 minutes.
- Once it is done, quick release and let cool a little bit.
- Serve over rice or with toothpicks.
Slow Cooker Instructions
- Spray slow cooker with non-stick cooking spray.
- Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine.
- Add meatballs and set temperature to low. Cook for 2-5 hours on low.
- Serve over rice for a main dish or with toothpicks for an appetizer.
Freezer Meal Modification
Freezer meals are one of our favorite dinners, because you can prep ahead of time and eat them at a later time, perfect for busy weeknights.
To make this a quick and easy freezer meal in the Instant Pot, follow these steps:
- In a bowl, combine chili sauce and grape jelly until smooth.
- Place the meatballs in a resealable gallon-sized freezer bag.
- Then, pour in the chili sauce mixture and mix it all together in the bag until thoroughly combined.
- Close the Ziploc bag and place it in the freezer for up to 60 days.
- When you’re ready to eat the meatballs, remove them from the freezer and thaw them in the fridge for 24 hours.
- Add the ingredients of the Ziploc bag to Instant Pot and follow the cooking instructions in the recipe.
To make this recipe into a freezer meal for the slow cooker, follow these steps:
- In a bowl, combine chili sauce and grape jelly until smooth.
- Place meatballs in a resealable gallon-sized freezer bag.
- Pour in the chili sauce mixture and mix together in the bag until thoroughly combined. Zip bag closed.
- When ready to eat, remove from freezer and thaw in fridge for 24 hours.
- Spray slow cooker with non-stick cooking spray and place contents of bag inside slow cooker. Cook on HIGH for 1-2 hours or LOW for 3-4 hours.
Enjoy More Delicious Hot Appetizers
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Sweet and Tangy Meatballs Recipe
These delicious, sweet and tangy meatballs can be made in the Instant Pot or slow cooker with only three simple ingredients.
Serving servings
Ingredients
- 12 ounces chili sauce
- 16 ounces grape jelly
- 2 pounds frozen meatballs
Instructions
Instant Pot Instructions
- Combine chili sauce, jelly, and water in the Instant Pot and stir or whisk until smooth.
- Add meatballs and mix well.
- Push manual or pressure cook and set the timer for 7 minutes.
- Once it is done, quick release and let cool a little bit.
- Serve over rice or with toothpicks.
Slow Cooker Instructions
- Spray slow cooker with non-stick cooking spray.
- Combine jelly and chili sauce in a crock pot and stir until smooth. Heat the mixture if needed to combine.
- Add meatballs and set temperature to low. Cook for 2-5 hours on low.
- Serve over rice for a main dish or with toothpicks for an appetizer.
Notes
To make this a quick and easy freezer meal in the Instant Pot, follow these steps:
- In a bowl, combine chili sauce and grape jelly until smooth.
- Place the meatballs in a resealable gallon-sized freezer bag.
- Pour in the chili sauce mixture and mix it all together in the bag until thoroughly combined.
- Close the Ziploc bag and place it in the freezer for up to 60 days.
- When you’re ready to eat the meatballs, remove them from the freezer and thaw them in the fridge for 24 hours.
- Add the ingredients of the Ziploc bag to Instant Pot and follow the cooking instructions in the recipe.
- In a bowl, combine chili sauce and grape jelly until smooth.
- Place meatballs in a resealable gallon-sized freezer bag.
- Pour in the chili sauce mixture and mix together in the bag until thoroughly combined.
- Zip bag closed.
- When ready to eat, remove from freezer and thaw in fridge for 24 hours. Spray slow cooker with non-stick cooking spray and place contents of bag inside slow cooker. Cook on HIGH for 1-2 hours or LOW for 3-4 hours.
Nutrition
Calories: 500 kcal · Carbohydrates: 47 g · Protein: 20 g · Fat: 24 g · Saturated Fat: 9 g · Cholesterol: 82 mg · Sodium: 651 mg · Potassium: 526 mg · Fiber: 3 g · Sugar: 32 g · Vitamin A: 297 IU · Vitamin C: 13 mg · Calcium: 36 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I do think they are fabulous for appetizers or potlucks.
I have tried different brands and they all taste the same, so I just go with whatever is cheapest! The grape jelly is 18 oz. The bag of meatballs is 24 oz.
Hope they turned out okay! I think they would work fine using homemade meatballs. Thanks!
Our family doesn't seem to think they are spicy at all. Even my 2 year old will eat them! Hope that helps!
Our family doesn't seem to think they are spicy at all (We aren't big fans of spicy foods). Even my 2 year old will eat them!
I use frozen sirloin meatballs, 1 jar chilli sauce, 1 jar grape jelly, 1 tbsp of garlic and 1 cup of Asian style sweet and sour chili sauce.
And I get requests to bring this to potlucks all the time.
Yes sometimes - depending on the crowd - I make a double batch!