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Sweet Chili Meatballs Crockpot featured image showcasing the delicious, easy slow-cooker appetizer or main course.

Sweet Chili Meatballs Crockpot Easy

This recipe delivers delicious and tender sweet chili meatballs using a slow cooker. By searing the meatballs and carefully balancing the sauce ingredients, you can achieve a perfect blend of sweet, savory, and spicy flavors. This is a great dish to serve as an appetizer or over rice or noodles for an easy meal.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Asian-inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs Ground beef 80/20 blend
  • 1 cup Panko breadcrumbs
  • 1 large Egg, lightly beaten
  • 1/4 cup Milk
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, grated
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1/4 cup Soy sauce low sodium
  • 2 tablespoons Rice vinegar
  • 1 tablespoon Sesame oil
  • 1 tablespoon Cornstarch optional
  • 2 tablespoons Water optional
  • Sesame seeds optional garnish
  • Chopped green onions optional garnish
  • Oil, for searing

Equipment

  • Large bowl
  • measuring cups and spoons
  • skillet
  • spatula
  • Crockpot (slow cooker)
  • whisk
  • small bowl
  • serving spoon

Method
 

  1. Prepare the Meatballs: In a large bowl, combine ground beef, panko breadcrumbs, egg, milk, minced garlic, grated ginger, salt, and pepper. Gently mix until just combined.
  2. Form the Meatballs: Roll the mixture into 1-inch meatballs. You should get approximately 30-35 meatballs.
  3. Sear the Meatballs (Optional but Recommended): For enhanced flavor and texture, sear the meatballs in a skillet over medium-high heat with a little oil. Brown on all sides.
  4. Prepare the Sauce: In a separate bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and sesame oil.
  5. Assemble in the Crockpot: Place the seared (or uncooked) meatballs in the crockpot. Pour the sweet chili sauce mixture over the meatballs, ensuring they are evenly coated.
  6. Cook: Cover the crockpot and cook on low for 3-4 hours, or on high for 2-3 hours. Check for doneness; meatballs should be cooked through and tender.
  7. Thicken the Sauce (Optional): If the sauce is too thin, whisk together cornstarch and water in a small bowl to create a slurry. Pour the slurry into the crockpot during the last 30 minutes of cooking, stirring gently to combine.
  8. Serve: Garnish with sesame seeds and chopped green onions. Serve hot over rice, noodles, or as appetizers.

Notes

For best results, sear the meatballs before adding them to the crockpot. This helps them retain their moisture and adds flavor. You can adjust the amount of sweet chili sauce to taste. If the sauce is too sweet, add a little more soy sauce or rice vinegar. To store leftovers, keep them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan or microwave.