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The Story about these Meatballs:
My mother-in-law, Noreen, makes this fantastic recipe of sweet and sour meatballs. These sweet and sour meatballs are an event necessity at every celebration we have from Christmas to Easter, and also just because we love them! We always ask for a container to take home, and they are all gone by the next day.
We have let the boys try them, and they love them, so now occasionally we make them at home. Jack loves rolling the meat into balls and then shaking them all around in the 9×13 pyrex dish.
To warm up for a celebration, we typically place the sweet and sour meatballs in a crockpot after they have sat overnight. The sitting overnight is key for the most optimal taste!
You can freeze them up to 6 months as well and save for another occasion if you have too many. I do not recommend longer.
- Grape Jelly
- Lipton’s Onion Soup Mix
Also, you will need meatballs. The ones we use are there Italian Meatballs that we may batches of them from scratch and then freeze into individual bags.
With only three ingredients and you will have a fantastic appetizer or main course to a meal that everyone will enjoy.
Noreen's Sweet and Sour Meatballs
- 28 oz Ketchup
- 1 pkg Lipton's Onion Soup Mix
- 18 oz Grape Jelly
- 1- 1 and 1/2 c Cold Water
- Mix Ketchup, Jelly, Lipton’s Onion Soup Mix and Water in a medium-size cooking pot.
- Simmer sauce slowly for approximately 45 minutes.
For best results, make a recipe one day ahead of time and reheat before serving.
My mouth is watering for these as we speak. Do you have a special meatball recipe in your family? Let’s share!