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Sweet Chili Meatballs Crockpot


  • Author: Jennifer
  • Total Time: 4 hours

Ingredients

Scale

For the 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.

For the 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.

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  • Prep Time: 15 minutes
  • Cook Time: 4

Nutrition

  • Serving Size: 8
  • Calories: 300
  • Sugar: 14g
  • Fat: 16g
  • Carbohydrates: 18g
  • Protein: 22g