Reviewed: Nov. 3, 2009

Delicious! I do substitute the ketchup and I also brown them in a frying pan so I can stir them in the crockpot. My kids even like them! Thank you!

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Jessica

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Reviewed: Oct. 1, 2009

Just too sweet with a definite kick to it! I didn't have enough sauce in the slow cooker so I added some red wine, oh and I did add breadcrumbs to the meatballs. It was just not what I was hoping for a meal, it will be a good apetizer for a party though.

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ELISEB27

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Reviewed: Sep. 20, 2009

I have been making this recipe for years with excellent results. I make the meatballs with 1/2 ground turkey and 1/2 lean ground beef mixed with egg, little oatmeal for binding, garlic, onion, parsley or whatever I have on hand and then gently "brown" the meatballs on a cookie sheet lined with parchment paper. I then drain off excess fat and cool them enough to handle before adding them (couple at a time) to the crockpot with the already warm sauce and heat on low for a couple hours, giving them a gentle "toss" once or twice. Thank you for reminding me of this wonderful and easy recipe.

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Lovin' Life Foodie

Cooking Level: Expert

Home Town: Pasadena, Maryland, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 30, 2009

I used frozen meatballs, which i believe was a terrible mistake, sauce was greasy and just seemed like it was missing something next time i will use lean sirloin otherwise it was a hit!

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shotzie

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Reviewed: Aug. 18, 2009

Made them for a potluck and they were a hit! Definitely would recommend!

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Lisa Clay

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Reviewed: Jun. 8, 2009

I made this with leftover (homemade) cranberry sauce instead of jelly. . . it was amazing!!!

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smithiekat

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Reviewed: Apr. 30, 2009

Made the recipe as specified, but subbing in vegan substitutes for meat and egg. Had to add some breadcrumbs to try and get the meatballs to remain meatballs, but they fell apart in the slow cooker anyway. Despite how that turned out, the taste itself was wonderful.

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ShakeragStreet

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Reviewed: Apr. 24, 2009

Made them for a party and they were gonners! Very Very Very GOOD!!!!!

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Moni

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Reviewed: Mar. 16, 2009

These turned out great! My kids loved them!

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RepoMommy

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Reviewed: Jan. 29, 2009

Really very easy and the flavor was nice, I thought the grape jelly might be weird but it worked out perfectly

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ETAINL

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Reviewed: Jan. 17, 2009

So easy to make it has become a favorite where I go...can't mess this one up. I use frozen Meatballs and I've noticed that the meatballs taste much better the next day, The Sweat and Sour Mix just has more flavor

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gitano

Home Town: Kensington, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 1, 2009

This is a good basic recipe but way to sweet. I'd definitely brown them first, otherwise they get crumbly. I also added about 3 tablespoons of white vinegar to give it some tang and some dashes of hot sauce. It cut down on the sweetness. Next time, I will definitely add less jelly.

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SMEGS1018

Cooking Level: Intermediate

Home Town: Succasunna, New Jersey, USA

Living In: Hackettstown, New Jersey, USA

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Reviewed: Dec. 29, 2008

A hit at daughters christmas potlock at school. however i choose to use frozen meatball and for a touch of spice I added one tablespoon of crushed red pepper.

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Explorer

Cooking Level: Intermediate

Home Town: Crestview, Florida, USA

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Reviewed: Dec. 26, 2008

This was delicious! Made them for Christmas appetizer and the whole family loved them! My husband wanted me to use the recipe for meatball subs.

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Alie & Brett

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Reviewed: Dec. 16, 2008

MMMMmmmmmm.....great comfort food on a cold day, makes the house smell delicious. I have made this a few times, and my kids love it!

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Tracy in MN

Cooking Level: Beginning

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Reviewed: Dec. 1, 2008

This recipe was pretty good and went over well at a party I had recently. I used pre-cooked meatballs because they're just so much easier and sugar free jelly. This was a nice change to the normal barbeque variety you find frequently for appetizers.

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PrncssLee

Cooking Level: Intermediate

Home Town: South Milwaukee, Wisconsin, USA

Living In: Watertown, Wisconsin, USA

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Reviewed: Dec. 1, 2008

We thought it was just a bit too sweet. I doubled the original sauce recipe for a 40 oz bag of frozen meatballs and it was the correct amount of sauce for the number of meatballs. I added 8 oz of Sweet Baby Ray's buffalo wing sauce and it made the sauce less sweet & more spicy. We loved it!

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Andercinn

Cooking Level: Expert

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Reviewed: Nov. 28, 2008

I used turkey as a substitute for the meat and browned the meatballs the night before then finished cooking them the next morning in the sauce.

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Sarah

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 28, 2008

These were fabulous! I made them for a church function and they were all gone. I used 70 Costco frozen meatballs (half the bag), 2-12oz jars of chili sauce (Food Lion brand was all I could get), 1.5 cups of grape jelly and almost one can of crushed pineapple! OMG good!!! I put them in the crockpot at 10am, and got home at 2pm. Cooked on low. They were done! The meatballs tasted like the frozen meatball I am used to. I didn't need them until 5pm though, so just left them on low to cook another two hours. Boy did this change them! They ended up SO tender and good, changed the taste to more of a homemade taste and the sauce was just perfect. Wasn't too thin at all, or too thick. Didn't taste BBQish to me at all, which I feared..not a fan. So, I will always just cook on low for 6 hours from now on.

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memorymaker

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Reviewed: Oct. 9, 2008

I make a similar version except I use salsa 16 oz of salsa vs chili sauce and 16 oz of jelly or equal parts jelly to salsa if you use the store brought meatballs.

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I2BZ2W8

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