Chili Sauce Meatballs
Sweet and savory chili sauce meatballs combine tender beef, flavorful spices, and a tangy glaze, perfect for casual gatherings and family dinners with a comforting, spicy kick.
Ingredients
Instructions
- Mix ground beef, salt, pepper, paprika, Worcestershire sauce, crushed corn flakes, and eggs until well combined.
- Shape the mixture into meatballs.
- Bake the meatballs in a 350°F (175°C) oven for 15 minutes.
- In a saucepan, combine chili sauce, grape jelly, and lemon juice.
- Add the baked meatballs to the sauce and simmer for 45 minutes until heated through and coated.
Tips & Substitutions
For extra flavor, consider adding minced garlic or chopped onions to the meatball mixture. If you don't have corn flakes, crushed crackers or breadcrumbs can serve as a substitute. Ensure not to overmix the meatball mixture to keep them tender. If you prefer a spicier kick, add some crushed red pepper flakes to the sauce. This dish is a great way to use up leftover chili sauce or grape jelly.
Serving Suggestions
Serve these chili sauce meatballs as a delightful appetizer or as a main dish over rice or mashed potatoes. They pair wonderfully with a side salad or steamed vegetables for a complete meal. For a fun twist, try serving them in slider buns for a casual gathering. This dish can also be a hit at parties, alongside other American recipes.
Storage & Reheating
Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a saucepan over low heat until heated through, or microwave them for 1-2 minutes. If the sauce thickens too much during storage, add a splash of water to loosen it up while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Sauce Meatballs contains roughly 372 calories, with 13g protein, 77g carbohydrates, and 9g fat. It is an excellent source of vitamin A (202% of the Daily Value), vitamin C (171% of the Daily Value), and iron (117% of the Daily Value), and a good source of vitamin D and calcium. Note that it is relatively high in sodium, at 1585mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs before cooking?
Yes, you can freeze the uncooked meatballs. Place them on a baking sheet to freeze individually, then transfer them to a freezer-safe bag. When ready to cook, bake them directly from frozen, but increase the cooking time by about 5-10 minutes.
What if I don't have grape jelly?
If you don't have grape jelly, you can substitute it with any fruit jelly or jam, such as raspberry or strawberry. The flavor will change slightly, but it will still complement the chili sauce. Just make sure the jelly is smooth for better mixing.
Can I make this recipe in a slow cooker?
Absolutely! After forming the meatballs, you can place them in a slow cooker along with the chili sauce, grape jelly, and lemon juice. Cook on low for 4-6 hours or on high for 2-3 hours. This method allows the flavors to meld beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).