Description
Sweet Chili Meatballs Crockpot Recipe with tender meatballs in a zesty, sweet chili sauce. Easy, flavorful, and perfect for parties!
Ingredients
Scale
- 2 pounds (900g) ground beef (80/20 lean-to-fat ratio)
- 1/2 cup (50g) breadcrumbs
- 1/4 cup (60ml) milk
- 2 large eggs
- 1/3 cup (50g) finely chopped onion
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (240ml) sweet chili sauce
- 1/4 cup (60ml) soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 3 cloves garlic, minced
- 1 tablespoon sriracha (adjust to taste)
Instructions
- Step 1: Prepare the Meatball Mixture In a large bowl, combine breadcrumbs and milk, allowing the mixture to sit for 5 minutes until the breadcrumbs have absorbed the liquid. Add ground beef, eggs, chopped onion, minced garlic, soy sauce, salt, and pepper. Using clean hands, gently mix until just combined—overmixing will result in tough meatballs. The mixture should be cohesive but still light in texture.
- Step 2: Form and Brown the Meatballs Using a tablespoon or small ice cream scoop, portion the meat mixture into 1-inch balls, rolling them between your palms to create smooth spheres. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Working in batches, brown the meatballs on all sides (about 2 minutes per batch) – you’re not cooking them through, just creating a flavorful crust. Transfer the browned meatballs to a paper towel-lined plate.
- Step 3: Prepare the Sweet Chili Sauce In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and sriracha until well combined. The sauce should have a glossy appearance with a balance of sweet, tangy, and spicy notes that will define your Sweet Chili Meatballs.
- Step 4: Layer in the Crockpot Lightly coat your slow cooker with cooking spray. Place the browned meatballs in the crockpot, arranging them in a single layer if possible. Pour the prepared sweet chili sauce mixture evenly over the meatballs, gently stirring to ensure each meatball is coated.
- Step 5: Slow Cook to Perfection Cover and cook on low for 4-5 hours or on high for 2-3 hours. The meatballs should reach an internal temperature of 165°F (74°C) and be tender throughout. During the last 30 minutes of cooking, gently stir the meatballs to recoat them in the sauce, which will have thickened beautifully.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 4 meatballs
- Calories: 342 calories per serving
- Sugar: 12 grams
- Sodium: 1124 mg
- Fat: 18 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 21 grams
- Fiber: 1 gram
- Protein: 23 grams
- Cholesterol: 132 mg