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Easy sweet chili meatballs simmering in a crockpot offer a flavorful and convenient dinner solution perfect for busy weeknights and gatherings.

Crockpot Sweet Chili Meatballs

These Crockpot Sweet Chili Meatballs are an effortless and flavorful dish, perfect as an appetizer, main course, or sandwich filling. The sweet and spicy sauce coats tender meatballs, making them a crowd-pleasing favorite for any occasion.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Appetizer, Main Course
Cuisine: Asian-Inspired
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1/4 cup soy sauce low-sodium recommended
  • 1/4 cup packed brown sugar
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger optional
  • 1/2 teaspoon red pepper flakes or to taste
  • Sesame seeds, for garnish optional
  • Chopped green onions, for garnish optional

Equipment

  • Crockpot (Slow Cooker)
  • Medium bowl
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spoon or ladle for serving
  • Knife
  • Cutting board

Method
 

  1. In a medium bowl, whisk together the sweet chili sauce, soy sauce, brown sugar, rice vinegar, minced garlic, grated ginger (if using), and red pepper flakes until the brown sugar is mostly dissolved.
  2. Pour the sauce mixture over the frozen meatballs in your crockpot. Stir gently to coat the meatballs evenly.
  3. Cover the crockpot and cook on low for 3-4 hours, or on high for 1-2 hours, or until the meatballs are heated through and the sauce has thickened slightly.
  4. Garnish with sesame seeds and chopped green onions (if using).
  5. Serve hot as an appetizer, over rice, in sandwiches, or with noodles.

Notes

Don't overcook the meatballs, as they can become dry. Adjust the spice level to your liking by increasing or decreasing the amount of red pepper flakes. For a thicker sauce, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the crockpot during the last 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Reheat in the microwave, stovetop, oven, or crockpot.