Sweet & Sour meatballs with S/F jelly?

Has anybody tried making sweet & sour meatballs using s/f grape jelly?  I usually just throw meatballs in the crockpot with chili sauce and grape jelly but wanted to make them so I can actually eat them too now.  Was planning on doing it for our Halloween party this weekend but I am always afraid to experiment with new things when it is for a crowd of people. 

Thanks!

no, but sounds great. What chili sauce do you use. Tell me how and i will try them with SF jelly. Thanks

I usually just keep it simple, 1 cup of Heinz chili sauce and 1 cup of grape jelly.  Throw it in the crockpot with frozen meatballs and voila!  They turn out really good.  Maybe I'll just open up the s/f jelly and see how it tastes. I've never tried the s/f grape before.  Of course, I just looked at the chili sauce bottle and it has high fructose corn syrup in it although it isn't too high in sugar (3 grams per serving).   

I haven't tried that But it really sounds intresting!
 
I'll keep an eye out for anyone who does have a recipe. Thanks for the Idea and the Post!

I wish I could claim it as my own but it's not My recipe I found it while going thru the Forum!  But this one doesn't have grape jelly, thought you may like this one too! Or could play with it to tweak it for your own tastes

Sweet and Sour Sauce

3 tablespoons splenda brown sugar mix
3 tablespoons soy sauce
1/4 cup yellow mustard
1/4 cup ketchup

Totally Yummy! – Add meatballs!

Tina...I found this recipe for S & S ****tail franks, but you can substitute meatballs for the franks.  The sauce is not "band friendly", but you could make adjustments to it.  Use the SF grape jelly instead of the regular one.

S W E E T  A N D  S O U R  **** T A I L  F R A N K S
Makes 16 servings
A quick and easy appetizer that pleases everyone.

1 cup catsup
1/2 cup brown sugar (substitute with ¼cup Splenda brown sugar)
1/2 cup grape jelly     (substitue with sugar free grape jelly)
3 tablespoons lemon juice
3 tablespoons prepared mustard
1 (20 ounce) can pineapple chunks, drained  (can be omitted)
2 (16 ounce each) packages of franks (hot dogs), cut into one-inch pieces (watch for footnote below to substitute for meatballs)

Over low heat, simmer catsup, jelly, lemon juice and mustard together in sauce pan for about 3 minutes. Stir well to mix all ingredients well. Add franks and pineapple and continue to simmer for about 15 minutes. Transfer the franks, pineapple and sauce to a fondue pot or chafing dish. Keep warm and serve with ****tail picks or toothpicks. Replenish the fondue pot as needed during the party. TO FREEZE: Any franks, pineapple or sauce which have not been put in the fondue pot can be frozen for later use. To serve, thaw, reheat, and serve as suggested above.

VARIATIONS:
Add 1 teaspoon hickory flavored liquid smoke.
Substitute 4 (7 ounces each) packages ****tail franks for regular franks.

*Substitute 24 to 32 cooked meatballs for franks.

Susie