Sweet and Sour Meatballs from Heinz Recipe - Allrecipes.com
Sweet and Sour Meatballs from Heinz Recipe
  • READY IN 50 mins

Sweet and Sour Meatballs from Heinz

Recipe by  

"This zesty meatball recipe is always a hit with any crowd. The basic, two-ingredient sauce can be switched up by simply combining Heinz Chili Sauce with any sweet spread such as peach jam, grape jelly or mango chutney. And, for the ultimate shortcut, you can use prepared meatballs."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 350 degrees F (180 degrees C). Gently blend beef, breadcrumbs, egg, milk, onion, garlic, salt and pepper until evenly combined. Form into about 40 bite-sized meatballs.
  2. Place meatballs on a foil-lined, rimmed baking sheet; bake for 20 minutes or until cooked all the way through.
  3. Combine chili sauce and jelly in a saucepan set over medium heat. Cook, stirring, until jelly dissolves, about 5 minutes.
  4. Add cooked meatballs to the sauce; reduce heat to medium-low and simmer for 10 minutes. Makes 8 servings.
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Footnotes

  • Twist 1: For a meat variation, use ground turkey or pork for the ground beef.
  • Twist 2: For a vegetarian option, purchase ready made veggie “meatballs” and heat in the sauce for 10 to 15 minutes.
  • Twist 3: For a peachy version, substitute peach jam for the red currant jelly.
  • Twist 4: For a tangy citrus version, substitute citrus marmalade for the red currant jelly.
  • Twist 5: For a sweet and spicy version, substitute hot pepper jelly for the red currant jelly.
  • Twist 6: For a grape-licious version, substitute grape jelly for the red currant jelly.
  • Twist 7: For an Indian-influenced version, substitute mango chutney for the red currant jelly.
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Reviews More Reviews

Most Helpful Positive Review
Dec 04, 2012

The meatballs were a bit on the salty side so I'm going to use just half the amount of salt next time I make these. I used hot pepper jelly instead of the currant jelly and they were delicious! Next time I'm going to try the citrus marmalade :)

 
Most Helpful Critical Review
Nov 17, 2014

I use the chili sauce, but switch out the jelly for whole cranberry sauce. If you want it a little sweeter, add brown sugar, more sour add vinegar (sparingly). I find the meatballs, at least with this sauce, are better without salt and onion.

 

11 Ratings

Jan 14, 2013

I use the currant jelly/chili sauce combo for my Sweet n Sour kielbasa (recipe on this site) I've been making it for YEARS and it's so simple! Can go right in the Crockpot...I love this sauce!

 
Nov 28, 2012

I've been making this receipe since 1977, it is easy and a crowd pleaser everytime. You can't go wrong with this meatballs and Heinz Chili Sauce.

 
Nov 07, 2013

I used Heinz ketchup, chili powder, grape jelly and a bit of bbq sauce. My whole family loved it. I used frozen meatballs and put everything in my slow cooker on high, about 90 minutes. Canned sliced pineapples and frozen peppers and onion were sauteed on the side along with instant rice. This way only the kids that wanted the pepper mixture could add it. Fast and super simple for busy mom weeknight meal.

 
Sep 04, 2013

yum! just what I was looking for!

 
Sep 11, 2014

I've been making these meatballs for years. I have always used the grape jelly and these meatballs are always a hit when I make them for parties. We also love them for dinner served over white rice.

 
Sep 10, 2014

Classic recipe that is so good. I like using soft breadcrumbs in meatloaf and meatballs. I used grape "all fruit" jelly in the sauce, and it is perfectly sweet and tangy. Instead of using as an appetizer, I served them with steamed white rice for dinner. Yummy!

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 28.6 g
  • 9%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 7.8 g
  • 12%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 12.2 g
  • 24%
  • Sodium
  • 680 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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