I thoroughly enjoying making dishes from scratch. Whether it be a batch of cookies, a pot of soup, or a loaf of bread, there is a sense of gratification in making something that others will enjoy. However, there are occasions when I take shortcuts, based on my schedule or other outside factors. On Sunday we had a belated Christmas celebration with my brother’s family. As I was making the menu, our oldest asked for sweet and sour meatballs.
Sweet and sour meatballs were always served at a childhood friend’s house at Christmas. When I discovered the ingredients for the sauce I was a little surprised; they really aren’t items that you would think of combining. However, it is one of those dishes that many tend to enjoy, even when it is a guilty pleasure sort of dish. Although I do use the shortcut sauce recipe, I do make the meatballs from scratch. Whether you choose to do so or not is your choice.
- 1 12-oz. jar cocktail sauce
- 1 12-oz. jar grape jelly*
- 25-40 meatballs, cooked
- Combine all of cocktail sauce and three-fourths of the grape jelly in a small saucepot and place over medium heat.
- Cook, stirring occasionally, until jelly has melted and sauces are combined.
- Transfer sauce and meatballs to either a large saucepot or a crockpot.
- Heat meatballs thoroughly.
- For maximum flavor, allow meatballs to simmer in sauce for a couple hours.
- *If you prefer a sweeter sauce, all of the jelly can be used.