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Tangy Slow-Cooker Meatballs

Everytime I serve this recipe at home or to a crowd at a gathering, I get raves and many request the recipe. These meatballs are, no doubt, the perfect party food. It is a recipe that is always loved by all, and actually tastes best when prepared ahead of time. Make them a day or 2 ahead of the big event, and a few hours before serving, simply put everything in a large slow cooker and these wonderful little meatballs will do the rest.


Easy | Appetizer | Main Dish | Serves 15 - 20

Tangy Slow-Cooker Meatballs



  • 2½ pounds ground pork

  • 5 pounds groud beef

  • 2¼ teaspoons black pepper

  • 2¼ teaspoons garlic powder

  • 3 cups bread crumbs

  • 1cup milk

  • 2½ cups chopped onions

  • 8 eggs

  • ⅓ cup flour

  • 1½ cups tomato sauce

  • 2½ teaspoons salt

  • 2¼ teaspoons soy sauce

Sweet and Sour Sauce:

  • 8 cups Heinz Chili Sauce

  • 8 cups grape jelly

  • 2 teaspoons black pepper

  • 1 tablespoon garlic powder

  • 1 tablespoon ginger powder

  • 1 cup soy sauce


  1. Mix all ingredients together. Form into meatballs, place on baking pans or cookie sheets.

  2. Bake at 350 degrees for 20 minutes.

  3. Remove from pan and place in a large cooking pot.

  4. Pour sweet and sour sauce over meatballs and simmer for approximately 1½ hours on low heat.

  5. Makes 15 to 20 servings.

Please note: If making meatballs ahead of time, allow the meatballs to cool completely. Once cooled, place them in the refrigerator in an airtight container. Several hours before serving put the meatballs, and the sauce as described above, in a slow cooker and allow the meatballs and the sauce to cook until ready to serve.



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