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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Sweet and Sour Meatballs Recipe

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This recipe for Sweet and Sour Meatballs, by , is from Recipes My Mom Taught Me, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tena Van Rheen



2 lbs ground beef
1 medium onion, finely chopped
Salt, pepper, and garlic powder to taste
1 egg


2 10 oz bottles Chili Sauce
1 10 oz jar Grape Jelly
1 tsp lemon juice

Preheat oven to 350 F.

Mix all ingredients for meatballs in large bowl. Shape into to 1 inch meatballs and place on rimmed cookie sheet with a flat rack. Bake for 20 25 minutes.

While meatballs are baking, place chili sauce, lemon juice, and jelly into large pot and cook over medium heat until jelly melts, stirring occasionally. Once the jelly is melted and mixed thoroughly with the chili sauce, reduce heat to low.

When the meatballs are done, add them to the sauce, and stir to coat. The meatballs may need to be cooked in two batches.

This may be frozen up to 3 months. To reheat, thaw completely, and heat slowly over a medium low to medium heat, until meatballs are heated through.

Personal Notes:
Personal Notes:
The first time Mom made this was for my wedding reception, back in 1974. They've been a hit with my family ever since, and are great for pot lucks. I never have leftovers!




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