Nana’s Sweet & Sour Meatballs
Growing up, my mom’s sweet and sour meatballs were the one meal that I asked for more than any other. On birthdays and other special events, this was my go-to favorite. She does not, however, use a slow cooker to make them. As such, I felt that it was about time I adapted my mom’s sweet and sour sauce recipe to work in my favorite cooking appliance. I know she’s shaking her head at my laziness, but for my first batch I decided to use frozen meatballs instead of her (admittedly much taster) personal meatball recipe. I’ll only be sharing the sauce recipe today, but feel free to use your own meatballs if you make them from scratch, otherwise the frozen ones are still quite good, and a lot less hassle.
Ingredients
- 26 oz Frozen Meatballs
- 12 oz Chili Sauce
- 28 oz Tomato Sauce
- .5 cup Brown Sugar (packed)
- .5 Lemon
Optional
Servings: people
Instructions
- Pour the chili sauce, tomato sauce, and brown sugar in to the crock pot, squeeze in half a lemon's worth of juice, then mix it all together.
- Add the meatballs, mix again.
- Cook on high 2-3 hours (until the meatballs are heated through).
- Serve as an entrée over egg noodles (or other pasta), or as an appetizer straight out of the crockpot with toothpicks.
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