Sweet and Tangy Meatballs and Sausage

Recipe for Sweet and Tangy Meatballs and Sausage
Becky Luigart-Stayner


1 bottle (12 ounces) tomato-based chili sauce
1/2 cup ketchup
1/3 cup barbecue sauce
1 cup grape jelly
1/2 cup hot-pepper jelly
1 tablespoon Dijon-style mustard
1 batch cooked small-size Old-Fashioned Meatballs (see below)
3/4 to 1 pound mini smoked sausages


Combine the chili sauce, ketchup, barbecue sauce, grape jelly, hot-pepper jelly, and mustard in a saucepan. Gradually raise the heat to a simmer, whisking occasionally.

Pour the chili mixture into a slow cooker or large, heavy-bottomed pan and add the meatballs and sausages. If using a slow cooker, heat for 2 to 4 hours on high, stirring from time to time. On the stovetop, simmer gently, stirring often, until heated through. Serve warm.

Old-Fashioned Meatballs


Makes 10 or more servings.

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S&S meatballs and sausage

We love the sauce. It's an old favorite with kielbasa sausage. Looking forward to trying the meatballs. Thanks!

This recipe looks like

This recipe looks like something I would try. I have all the fixings. Let you know how it turns out thank you for sharing.But have never used the jelly part. I sweet and sour.