Sweet Chili Meatballs cooked slowly in the crockpot, blending tender meatballs with a sticky, sweet, and mildly spicy chili sauce. The sauce hugs every bite, giving just the right kick without overwhelming your taste buds. It’s an easy dish that fills your kitchen with a mouthwatering aroma as it simmers all day.
I love making this recipe because it’s so hands-off. You just toss the frozen or fresh meatballs and the sauce ingredients into the crockpot, and by dinner time, you have a comforting, flavorful meal ready to go. I always make a double batch because these meatballs disappear faster than I expect!
My favorite way to serve these is over steamed rice or even alongside some roasted veggies for a simple weeknight dinner. They’re also a big hit at parties because everyone can’t get enough of the sweet and spicy combo. This dish feels like a warm, cozy hug that’s perfect anytime you want a tasty, fuss-free meal.
Key Ingredients & Substitutions
Meatballs: Frozen pre-cooked meatballs save a lot of time and work perfectly here. You can use beef, pork, or turkey based on your preference. For a healthier option, try turkey or chicken meatballs.
Sweet Chili Sauce: This is the heart of the glaze. Store-bought versions work great, but you can make a simple homemade version mixing chili flakes, garlic, sugar, and vinegar if you like.
Hoisin Sauce: It adds a rich, slightly sweet depth. If you don’t have hoisin, you can swap in plum sauce or a bit of soy sauce with honey.
Soy Sauce: Adds saltiness and umami. For gluten-free diets, use tamari or coconut aminos instead.
Honey or Brown Sugar: Either works to add sweetness. Brown sugar gives a molasses note, honey is great if you want something natural.
Rice Vinegar: Adds a bit of tang to balance the sweetness. Apple cider vinegar can also work in a pinch.
Garlic and Ginger: Fresh is best here for that bright zing. If fresh ginger isn’t available, a pinch of ground ginger will do.
How Do You Make Sure the Sauce Stays Thick and Clings to the Meatballs?
Slow cookers can sometimes make sauces a bit watery. To get a nice thick coating on the meatballs, here’s what I recommend:
- Use pre-cooked meatballs that don’t release much liquid during cooking.
- Whisk the sauce ingredients well before adding. This helps everything blend and thicken evenly.
- Cook on low rather than high if you have time — slower cooking lets excess liquid evaporate gradually.
- If the sauce seems too runny near the end, remove the lid and cook for 15-30 minutes to let some liquid evaporate.
- You can also stir in a small slurry of cornstarch and cold water at the end to thicken the sauce quickly if you want a glossy finish.
Equipment You’ll Need
- Crockpot or slow cooker – I love it because it cooks all day without needing extra attention.
- Whisk or spoon – makes mixing the sauce ingredients quick and easy.
- Measuring cups and spoons – keep everything precise for the best flavor.
- Serving dish or platter – perfect for lining up those delicious meatballs for guests or family.
Flavor Variations & Add-Ins
- Swap the meatballs with chicken or turkey meatballs for a leaner option.
- Add a splash of orange juice or zest to the sauce for a bright citrus twist.
- Mix in sliced bell peppers or pineapple chunks for a more tropical flavor.
- Spice it up by increasing the red pepper flakes, or add diced jalapeños for extra heat.
Sweet Chili Meatballs Crockpot
Ingredients You’ll Need:
For The Meatballs:
- 2 pounds frozen pre-cooked meatballs (beef, pork, or turkey)
For The Sauce:
- 1 cup sweet chili sauce (store-bought or homemade)
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 3 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon grated fresh ginger (optional)
- 1/2 teaspoon red pepper flakes or more for extra heat
- 1 small red bell pepper, finely diced (optional)
- Fresh cilantro or green onions, chopped for garnish
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time to mix the sauce and assemble ingredients in the crockpot. After that, cook on low for 4 to 5 hours or high for 2 to 3 hours until the meatballs are hot and the sauce is thick and bubbling.
Step-by-Step Instructions:
1. Add Meatballs to Crockpot:
Place the frozen meatballs in an even layer inside your crockpot or slow cooker. No need to thaw beforehand, this makes it super easy!
2. Make The Sauce:
In a medium bowl, whisk together the sweet chili sauce, hoisin sauce, soy sauce, honey (or brown sugar), rice vinegar, minced garlic, grated ginger (if using), and red pepper flakes until everything is well combined.
3. Combine Meatballs and Sauce:
Pour the sauce mixture over the meatballs in the crockpot. Gently stir to make sure every meatball is coated with the flavorful sauce. If you want, sprinkle the finely diced red bell pepper on top for a pop of color and crunch.
4. Slow Cook:
Cover the crockpot and cook on low for 4 to 5 hours, or on high for 2 to 3 hours. The meatballs should be heated through completely and the sauce will thicken nicely.
5. Final Touches:
Stir the meatballs once or twice during cooking if you can, to evenly coat them with sauce. When ready, give everything a final stir and sprinkle chopped cilantro or green onions over the top.
6. Serve and Enjoy:
Serve your sweet chili meatballs hot! They’re delicious on their own as an appetizer, or you can serve them over steamed rice or noodles for a satisfying meal that everyone will love.
Can I Use Fresh Meatballs Instead of Frozen?
Yes, fresh meatballs work great! Just reduce the cooking time slightly—check them after 2 to 3 hours on low or 1 to 1.5 hours on high to avoid overcooking.
How Can I Make This Recipe Gluten-Free?
Use gluten-free soy sauce (like tamari) and double-check that your meatballs and hoisin sauce are gluten-free. Many store-bought sauces contain soy or wheat, so look for labels to be sure.
Can I Prepare This Dish Ahead of Time?
Absolutely! Assemble everything in the crockpot insert, cover, and refrigerate for up to 24 hours before cooking. Just add some extra cooking time if the ingredients are cold when you start.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth and tasty.