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A plate of white rice topped with glazed meatballs, placed on a green and white striped cloth with a fork in the background.

Sweet and Tangy Meatballs Recipe

4.95 from 20 votes
These delicious, sweet and tangy meatballs can be made in the Instant Pot or slow cooker with only three simple ingredients.
Serving8 servings
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes

Ingredients

  • 12 ounces chili sauce
  • 16 ounces grape jelly
  • 2 pounds frozen meatballs

Equipment

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:
  1. In a bowl, combine chili sauce and grape jelly until smooth.
  2. Place the meatballs in a resealable gallon-sized freezer bag.
  3. Pour in the chili sauce mixture and mix it all together in the bag until thoroughly combined.
  4. Close the Ziploc bag and place it in the freezer for up to 60 days.
  5. When you’re ready to eat the meatballs, remove them from the freezer and thaw them in the fridge for 24 hours.
  6. 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:
  1. In a bowl, combine chili sauce and grape jelly until smooth.
  2. Place meatballs in a resealable gallon-sized freezer bag.
  3. Pour in the chili sauce mixture and mix together in the bag until thoroughly combined.
  4. Zip bag closed.
  5. 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
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Appetizer