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
- 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.
- Prep Time: 15 minutes
- Cook Time: 4
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 14g
- Fat: 16g
- Carbohydrates: 18g
- Protein: 22g