When it comes to sweet chili meatballs crockpot, this dish is not only quick to make but also packs a punch of flavor. These meatballs get slathered in a sweet and spicy sauce that’ll leave you wanting more.
This sweet chili meatballs crockpot recipe resolves slow cooker doubts, simplifies prep, and prevents dryness while keeping meatballs flavorful and easy to serve hot or later.
I know how busy life can get, especially on weeknights or when surprise guests drop by. I often found myself questioning if I could really put raw meatballs in the slow cooker, but trust me, this recipe solves that concern! The meatballs cook perfectly every time, saving you from those last-minute dinner dilemmas.
In just 3 to 4 hours, you’ll have tender meatballs bathing in a warm, tangy sauce that’s hard to resist. Your kitchen will smell amazing as they bubble away, and your friends or family will be gathered around, ready to dig in.
If you really enjoy tender meat paired with sweet flavors, you should also check out my Honey Garlic Chicken Breast recipe.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the inclusion of breadcrumbs in the sweet chili meatballs crockpot ingredients.
- The recipe contains ground beef and egg, so it is unsuitable for vegan diets in the sweet chili meatballs crockpot.
- This recipe is not vegetarian because of the ground beef used in the sweet chili meatballs crockpot preparation.
- The recipe suits dairy-free and nut-free diets as it contains no milk, cheese, or nut ingredients in the sweet chili meatballs crockpot.
- This recipe does not meet keto or low-carb requirements due to breadcrumbs and sweet chili sauce sugars in the sweet chili meatballs crockpot.
Why You Will Love This Recipe
- Flavor-packed Sauce The mixture of sweet red chili sauce and grape jelly creates a sticky and satisfying glaze that wraps around the meatballs. This combination balances sweet and slightly spicy notes, making each bite extra enjoyable.
- Effortless Preparation With just five minutes of hands-on time, you can set everything in your crockpot and let it work its magic. This recipe is all about simplicity, allowing you to enjoy more free time, especially during busy days.
- Perfect for Any Occasion Whether you’re hosting a casual get-together or enjoying a cozy night in, these sweet chili meatballs are a fantastic option. They complement any setting, making them a delightful treat that fits any event.
- Long-lasting Freshness Thanks to the slow cooking process, these meatballs stay juicy and flavorful, even if you prepare them ahead of time. They’re just as tasty when served warm or at room temperature, making them easy to enjoy later on.
How To Make Sweet Chili Meatballs Crockpot
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 3-4 hours
- Total Time: 4 hours 5 minutes
- Yield: Approximately 12 servings 1x
- Method: Slow Cooker
- Diet: Halal
Description
A flavorful and easy-to-prepare dish of Sweet & Spicy Slow Cooker Meatballs, perfect for gatherings or busy weeknights.
Ingredients
- 48 ounces (1360 g) frozen homestyle meatballs
- 12 ounces (340 g) sweet red chili sauce
- 20 ounces (567 g) grape jelly
- 1 (20-ounce / 567 g) can pineapple tidbits, drained
Instructions
- Step 1: Place the frozen meatballs evenly in the crockpot, forming an even layer to ensure uniform cooking and effective flavor absorption.
- Step 2: Pour the 12 ounces (340 g) of sweet red chili sauce evenly over the meatballs to coat them thoroughly.
- Step 3: Spoon the 20 ounces (567 g) of grape jelly over the meatballs and sauce, allowing it to melt into the mixture during cooking and to create a sticky glaze.
- Step 4: Layer the drained pineapple tidbits on top of the meatballs and jelly mixture, providing a fruity balance to the sweetness and spice.
- Step 5: Gently stir all ingredients together just enough to combine and coat the meatballs evenly in the sauce without breaking them.
- Step 6: Cover the crockpot and set it to cook on high for 1 to 2 hours or on low for 3 to 4 hours. Stir the mixture gently halfway through cooking to redistribute the sauce and retain moisture in the meatballs.
- Step 7: Ensure the meatballs are heated through and the sauce is bubbling hot before serving. The aroma should be warm and inviting.
Notes
- Store in an airtight container at room temperature for up to 2 days. Keep away from heat or direct sunlight to prevent spoilage.
- Place leftovers in an airtight container and refrigerate for up to 5 days. Reheat gently to maintain sauce consistency and texture.
- Wrap meatballs tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If the sauce becomes too thick after cooking, add 2 tablespoons of water during the last 30 minutes of cooking to thin to the desired consistency.
- To prevent meatballs from drying out, check after 2 hours on high heat and add a splash of broth if needed for moisture.
- If sauce burns or sticks to the crockpot bottom, reduce the next cook time to 3 hours on low and stir halfway through for more even cooking.
- For gatherings, consider doubling the recipe using two crockpots and allow an extra 2 hours when cooking both on low for consistency.
- Spray the crockpot with cooking oil before adding meatballs and sauce to minimize sticking and make cleanup easier.
- Reheat leftovers gently in a microwave or on the stovetop until sauce bubbles and meatballs are hot throughout. Avoid overheating to maintain texture.
- Serve hot with steamed jasmine rice or quinoa for a complete meal.
- Pair with a fresh cucumber salad or roasted Brussels sprouts for a balanced plate.
- Use the meatballs to make subs with gluten-free hoagie rolls or add them to a stir-fry with vegetables.
- For a low-carb option, serve meatballs in lettuce wraps.
- Garnish with chopped green onions or sesame seeds for extra flavor and presentation. Drizzle with additional sweet chili sauce if more sweetness is desired.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Ground beef: Use 80/20 ground beef for tenderness and flavor. Leaner options can yield drier meatballs, so don’t skimp on fat!
- Breadcrumbs: Select plain or seasoned breadcrumbs for texture. They help to bind the meatballs while keeping them tender. Gluten-free options are great if needed.
- Egg: One large egg helps bind the mixture together. Be sure it’s at room temperature for better incorporation into the meat mixture.
- Sweet chili sauce: A good-quality sweet chili sauce adds depth of flavor and a touch of heat. Look for brands that don’t have artificial preservatives for a cleaner taste.
- Garlic: Fresh minced garlic brings an aromatic punch. Use a garlic press for even finer texture; it distributes better throughout the meatballs.
- Ginger: Freshly grated ginger brightens the flavor profile. Opt for young, firm ginger to impart freshness without overwhelming the dish.
- Green onions: Chopped green onions add a fresh crunch and mild onion flavor. Use the greens for garnish to enhance presentation!
- Red pepper flakes: Just a pinch adds a subtle heat. Adjust according to your spice tolerance, but don’t skip them if you enjoy a little kick.
Recipe Tips
- If sauce is too thick after cooking, add 2 tablespoons of water during the last 30 minutes of cooking to reach desired consistency.
- For meatballs that dry out, check them 2 hours in on high heat and add a splash of broth if they need moisture.
- If the sauce burns, reduce the cooking time next time to 3 hours on low, stirring halfway through for even cooking.
- When preparing for a gathering, double the recipe using two crockpots and allow 2 additional hours if both are set on low.
- If ingredients stick at the bottom, spray the crockpot with cooking oil before adding the frozen meatballs and sauce for easier cleanup.
Serving Suggestions
Serve with steamed jasmine rice or quinoa for a satisfying meal. Pair with a fresh cucumber salad or roasted Brussels sprouts.
Use to make meatball subs with gluten-free hoagie rolls or add to a stir-fry with vegetables. Add to lettuce wraps for a low-carb option.
Top with sesame seeds or chopped green onions for added flavor. Drizzle with extra sweet chili sauce for more sweetness.
Recipe variations
- You can use homemade meatballs instead of frozen for sweet chili meatballs crockpot by preparing 2 pounds of ground beef mixed with egg, breadcrumbs, and seasonings.
- Add 2 tablespoons of soy sauce or 1 teaspoon of crushed garlic to the sweet red chili sauce to vary the flavor profile in the crockpot meatballs.
- Either canned pineapple tidbits or fresh diced pineapple can be added to the sauce mixture for fruity sweetness in the sweet chili meatballs crockpot.
- If using a larger crockpot, increase meatballs to 72 ounces and adjust grape jelly to 30 ounces to maintain sauce coverage and flavor intensity.
Save This Recipe!
How to Store?
To keep your sweet chili meatballs crockpot fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from heat or sunlight to prevent spoilage.
Refrigeration: Place in an airtight container in the refrigerator up to 5 days. Reheat gently before serving to maintain sauce consistency.
Freezing: Wrap meatballs in plastic wrap and place in a freezer-safe container up to 3 months. Thaw in fridge overnight before reheating.
Other Recipes You’ll Love
- Honey Garlic Chicken Breast
- Crispy Baked Chicken Thighs
- Korean Fried Chicken
- Grilled Teriyaki Chicken Breast
If you enjoyed this Sweet Chili Meatballs Crockpot or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
