Introduction

There’s nothing like a Crockpot recipe to make your day easier, and these Sweet Chili Meatballs are the perfect example of that. Tender, juicy meatballs smothered in a sticky, sweet, and slightly spicy chili sauce? Yes, please! Whether you’re hosting a party, looking for a quick weeknight dinner, or just craving a simple, no-fuss recipe, these meatballs will quickly become a go-to in your meal rotation.

I first stumbled upon this recipe when I was hosting a get-together with friends. I wanted to make something that was easy to prepare, super flavorful, and that would keep everyone coming back for seconds (and thirds). After a bit of experimentation, I found that the combination of sweet chili sauce and the tender Crockpot meatballs was perfection. Not only does it smell amazing as it simmers all day, but the flavors are a match made in heaven.

The beauty of this recipe is that it’s so versatile. You can serve it as an appetizer for a party, pair it with rice for a hearty meal, or even enjoy it over noodles. The meatballs are perfectly cooked in the Crockpot, and the sauce has just the right balance of sweetness and heat. It’s truly a dish everyone will love, and the best part? It practically cooks itself while you go about your day!

Why You’ll Love This Recipe

Let me tell you why these Sweet Chili Meatballs are an absolute must-try:

Hands-Off Cooking: The Crockpot does all the work! Toss everything in, set it, and forget it. The hardest part is waiting for the deliciousness to be ready.
Flavor Explosion: The sweet chili sauce is the star of the show. It’s the perfect mix of sweetness with a kick of spice, and it pairs wonderfully with the juicy, tender meatballs.
Crowd-Pleasing: Whether you’re making this for a family dinner or a big gathering, these meatballs will be the first to disappear. They’re just that good.
Versatile: You can serve these meatballs in so many ways. Over rice, as an appetizer with toothpicks, in a sub roll, or even on their own as a snack!

The combination of juicy meatballs and that sweet, tangy, and spicy sauce makes these a total showstopper. And if you’re new to using a Crockpot, don’t worry—this recipe couldn’t be easier! Plus, it’s a fun way to get creative with how you serve it. Your tastebuds will thank you for trying this one out!

Preparation Time and Servings

Total Time: 4 hours (Prep: 15 minutes, Cook: 4 hours on low)
Servings: This recipe serves 6-8 people, depending on portion sizes.

Nutrition Facts (per serving):

Calories: 300
Protein: 22g
Carbs: 18g
Fat: 16g
Sugar: 14g

Ingredients

Here’s what you’ll need for these irresistible Sweet Chili Meatballs:

Meatballs:

1 lb ground beef (or ground chicken/turkey for a leaner option): The foundation of your meatball. You can also use a combination of beef and pork for extra tenderness.
1/2 cup breadcrumbs (preferably panko for extra crunch): Helps bind the meatballs and keeps them tender.
1/4 cup milk: Adds moisture and keeps the meatballs soft.
1 large egg: Acts as a binder and helps hold everything together.
2 cloves garlic (minced): Adds a punch of flavor that pairs perfectly with the sweet chili sauce.
1 tsp dried oregano: A subtle herb that complements the savory meatballs.

Sweet Chili Sauce:

1 cup sweet chili sauce: This is the star of the recipe—sweet, tangy, and just spicy enough to bring it all together.
1/4 cup soy sauce: Adds depth and a bit of saltiness to balance the sweetness.
2 tbsp honey: Enhances the sweetness and helps thicken the sauce.
1 tbsp rice vinegar: A touch of acidity to balance the flavors.
1/2 tsp red pepper flakes: Optional, but if you like a bit of heat, this will give it a nice kick.
1/2 cup water: To help thin out the sauce to the perfect consistency.

Optional Garnishes:

Chopped green onions: For a fresh and slightly peppery garnish.
Sesame seeds: Adds a little crunch and an extra pop of flavor.

Step by Step Instructions

Here’s how you’ll make these mouthwatering Sweet Chili Meatballs in the Crockpot:

Prepare the Meatball Mixture
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, minced garlic, dried oregano, salt, and pepper.
- Use your hands to mix everything together until just combined. Be careful not to overwork the mixture, or the meatballs may turn out tough.
- Tip: If the mixture feels too sticky, wet your hands with a little water to make rolling the meatballs easier.
Form the Meatballs
- Using your hands or a spoon, form the meat mixture into meatballs, about 1 to 1.5 inches in diameter (about the size of a golf ball). Try not to pack them too tightly—lightly rolling them ensures they stay tender.
- Tip: If you prefer more uniform meatballs, you can use a small cookie scoop to make this process quicker.
Brown the Meatballs (Optional)
- While the Crockpot is your best friend for slow cooking, I like to brown the meatballs in a hot pan for 2-3 minutes on each side to get a nice sear. This step adds a little extra flavor, but if you’re short on time, you can skip it and go straight to the Crockpot.
- Heat a bit of oil in a large skillet over medium heat, then add the meatballs. Don’t overcrowd the pan—work in batches if necessary.
- Tip: If you’re not browning the meatballs, just add them directly to the Crockpot in the next step.
Make the Sweet Chili Sauce
- In a small bowl, whisk together the sweet chili sauce, soy sauce, honey, rice vinegar, red pepper flakes, and water until smooth.
- Tip: If you like your sauce thicker, reduce the amount of water, or if you prefer it a little spicier, add more red pepper flakes to taste.
Add Meatballs to the Crockpot
- Place the meatballs in the Crockpot, stacking them on top of each other.
- Pour the sweet chili sauce over the meatballs, making sure they’re evenly coated.
- Tip: If you’re worried about the sauce not covering the meatballs completely, gently stir them halfway through cooking.
Cook the Meatballs
- Cover and cook on low for 4 hours. The meatballs should be fully cooked through, tender, and infused with the sweet chili sauce.
- Tip: If you’re in a hurry, you can cook them on high for 2 hours, but I find low and slow really helps the flavors meld together.
Serve and Enjoy!
- After 4 hours, the meatballs should be golden brown and bubbling in the sauce. Serve them over steamed rice, in a sub roll, or as appetizers with toothpicks.
- Tip: Garnish with chopped green onions and sesame seeds for a fresh, crunchy finish.

How to Serve

These Sweet Chili Meatballs are incredibly versatile. Here are some serving suggestions:

Over rice: Serve the meatballs over steamed jasmine or basmati rice for a simple, filling meal.
In a sandwich: Serve the meatballs in soft rolls or slider buns for a fun, handheld dinner.
As appetizers: Serve the meatballs with toothpicks and extra sauce on the side for dipping. They’re perfect for parties!
With noodles: Toss the meatballs in some stir-fried noodles for a complete Asian-inspired meal.

Pair these meatballs with a simple side salad or roasted vegetables, and you’ve got yourself a crowd-pleasing meal!

Additional Tips

Here are a few tips to make sure your Sweet Chili Meatballs turn out perfect every time:

Use lean ground meat: Ground beef is a great option, but using leaner ground turkey or chicken makes the meatballs lighter without sacrificing flavor.
Don’t skip the browning step: While it’s optional, browning the meatballs before placing them in the Crockpot adds a lot of flavor and texture.
For extra sauce: If you like extra sauce, simply double the sweet chili sauce mixture. The sauce thickens as it cooks, so having more to serve on the side is always a good idea!
Refrigerate for leftovers: Leftover meatballs store well in the fridge for up to 3-4 days. They can also be frozen for up to 3 months. Simply reheat in the Crockpot or on the stovetop.
Make it spicy: For those who like it hotter, you can increase the red pepper flakes or even add a splash of Sriracha or chili garlic sauce.

FAQ

1. Can I use frozen meatballs for this recipe?
Yes, you can absolutely use frozen meatballs if you’re short on time! If you’re using pre-cooked frozen meatballs, simply add them directly to the Crockpot and pour the sweet chili sauce over them. You’ll want to cook them on low for about 3 hours, as they’re already cooked but need time to absorb the flavors. If you’re using uncooked frozen meatballs, you may need to cook them for a little longer—about 4-5 hours on low, or 2.5-3 hours on high.

2. Can I make these meatballs ahead of time?
Yes! These meatballs are great for meal prep. You can make the meatballs and cook them up to 3 days ahead. Just store the meatballs and sauce in an airtight container in the fridge. When you’re ready to eat, simply reheat them in the Crockpot on low for about 1 hour or until heated through. You can also freeze the meatballs in the sauce for up to 3 months. Let them cool completely, then store them in a freezer-safe container. When ready to serve, defrost overnight in the fridge and reheat in the Crockpot.

3. Can I make the sweet chili sauce spicier?
Absolutely! If you like things spicy, feel free to adjust the level of heat in the sauce. You can add extra red pepper flakes or a dash of hot sauce, like Sriracha, to give it more of a kick. For even more heat, consider adding a finely chopped fresh chili pepper like jalapeño or serrano to the sauce.

Conclusion

These Sweet Chili Meatballs Crockpot are the definition of effortless, tasty, and versatile. Whether you’re feeding a crowd, prepping for a party, or looking for an easy weeknight dinner, this recipe ticks all the boxes. The sweet and spicy sauce complements the juicy, tender meatballs perfectly, and the best part is that it all cooks in the Crockpot with minimal effort.

The next time you’re in the mood for a meal that’s both satisfying and easy, give these meatballs a try. Whether you serve them over rice, in a sandwich, or as an appetizer, they’re guaranteed to be a hit. It’s the kind of recipe that’s sure to be remembered by your friends and family, and I bet you’ll find yourself making them again and again.

Sweet Chili Meatballs Crockpot

Introduction

Why You’ll Love This Recipe

Preparation Time and Servings