Liz Swanson


I have been eating this since I was small. It was one of the most favorite things my mom would make. I used to watch her make it, and now make it for my family. I don't think there was ever a recipe written down for these...they have always been made with love....

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★★★★★ 1 vote
4+ depending on size of meatballs
20 Min
45 Min



3 lb
ground beef
1 jar(s)
chili sauce
1 1/2 jar(s)
3 heaping Tbsp
grape jelly
1 pkg
spaghetti sauce mix (in envelope)
salt or seasoning salt


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1I use a soup pot to make this, sometimes I will double the recipe....they are even better the next day.

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2In the pot add chili sauce, water, grape jelly & spaghetti sauce mix...you will be adding the meatballs as the sauce cooks.

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3Season the meat with a little salt & pepper or seasoning salt. There is alot of flavor in the sauce, so you don't need to dress up the meatballs so much.

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4Once the meat is ready to make into meatballs, put on a low to medium flame. Roll your meatballs according to how big you like them. I make small appetizer size ones. Then just drop into the sauce and the meat and sauce will cook together.

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5It's very important to lay the balls on top of each other & not to force them into the pot. Once the meatballs on the bottom start to cook the others will drop. You can help them by mixing very slowly the sauce every few minutes to help the jelly disolve and get distributed. Be very careful not to crush the meatballs.

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6The pot will look very full but will all fit as it cooks down. Cook on low flame, stirring occasionally, about 45 minutes. You can let pot sit awhile and then skim off some fat.

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7Serve over egg noodles or white rice

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