Crockpot Sweet Chili Meatballs
These Crockpot Sweet Chili Meatballs are tender, juicy, and coated in a vibrant, sweet, and subtly spicy sauce. Perfect for parties, potlucks, or a simple weeknight dinner, this recipe requires minimal effort and yields maximum flavor. Serve as an appetizer, over rice, or in sliders for a versatile and delicious meal.
Equipment
- Crockpot (slow cooker)
- Large Skillet (Optional, for browning meatballs)
- Medium bowl
- Whisk
- Measuring cups and spoons
- Spatula or spoon
Ingredients
- 1.5 lbs Frozen Meatballs Italian style recommended
- 1 tbsp Olive Oil optional, for browning
- 1 cup Sweet Chili Sauce
- ½ cup Ketchup
- ¼ cup Brown Sugar
- 2 tbsp Soy Sauce
- 1 tbsp Rice Vinegar
- 1 tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Red Pepper Flakes optional
- Sesame Seeds optional garnish
- Chopped Green Onions optional garnish
Instructions
- If browning the meatballs (optional): Heat olive oil in a large skillet over medium-high heat. Add the frozen meatballs in a single layer (work in batches if necessary) and brown on all sides for 5-7 minutes.
- In a medium bowl, whisk together the sweet chili sauce, ketchup, brown sugar, soy sauce, rice vinegar, garlic powder, onion powder, and red pepper flakes (if using) until the brown sugar is fully dissolved.
- Place the browned (or frozen) meatballs into your crockpot.
- Pour the sweet chili sauce mixture over the meatballs, ensuring they are evenly coated.
- Cover the crockpot and cook on low for 3-4 hours, or on high for 1-2 hours. Cook until the meatballs are heated through and the sauce has thickened slightly.
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the crockpot during the last 30 minutes of cooking.
- Sprinkle with sesame seeds and chopped green onions before serving (optional).
- Serve hot as an appetizer, over rice, noodles, or mashed potatoes. They're also fantastic in sliders or on toasted baguette slices.
Notes
For best results, use high-quality sweet chili sauce. Adjust the spice level by omitting or increasing the amount of red pepper flakes. To prevent meatballs from drying out, avoid overcooking; adjust cooking time as needed. These meatballs can be made ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For a tropical twist, add a can of drained, crushed pineapple to the crockpot. For an Asian-inspired flavor, add 1 tablespoon of grated ginger and 1 teaspoon of sesame oil to the sauce. To add extra sweetness and a honey-garlic flavor, add a couple tablespoons of honey to the sauce.