Description
Sweet Chili Meatballs are a perfect combination of savory, sweet, and tangy flavors. This crockpot recipe is easy to make and ideal for parties, potlucks, or a comforting dinner. Serve as an appetizer or over rice for a complete meal.
Ingredients
Units
Scale
- 2 lbs (900 g) frozen meatballs (store-bought or homemade)
- 1 cup (240 ml) sweet chili sauce
- 1/2 cup (120 ml) ketchup
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Chopped green onions and sesame seeds (for garnish, optional)
Instructions
Step 1: Prepare the sauce
- In a medium bowl, whisk together the sweet chili sauce, ketchup, soy sauce, honey, rice vinegar, garlic, and red pepper flakes (if using).
Step 2: Add to crockpot
- Place the frozen meatballs in the crockpot.
- Pour the prepared sauce over the meatballs, ensuring they are well coated.
Step 3: Cook the meatballs
- Cover and cook on low for 4-5 hours or high for 2-3 hours, stirring occasionally to coat the meatballs evenly.
Step 4: Thicken the sauce (optional)
- If you prefer a thicker sauce, 30 minutes before serving, stir in the cornstarch-water mixture. Let the sauce simmer and thicken while still covered.
Step 5: Garnish and serve
- Before serving, garnish the meatballs with chopped green onions and sesame seeds if desired.
- Serve warm as an appetizer with toothpicks or over rice for a main dish.
Notes
- Make-ahead option: Combine the sauce ingredients and refrigerate up to 2 days in advance. Add to the crockpot with the meatballs when ready to cook.
- Homemade meatballs: For homemade meatballs, pre-cook them before adding to the crockpot.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the crockpot or microwave.