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Crockpot Sweet Chili Meatballs

Crockpot sweet chili meatballs are coated in a sticky-sweet, tangy sauce made with sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger. Slow-cooked until the glaze clings to the fully cooked meatballs for an easy appetizer-ready finish.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Asian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 32 oz frozen fully cooked meatballs Use frozen, fully cooked meatballs so they reheat instead of cook from raw.
Sweet Chili Glaze
  • 12 oz sweet chili sauce Bottle sweet chili sauce for a glossy, sweet-heat glaze.
  • 0.25 cup soy sauce Adds savory depth to balance the sweetness.
  • 2 tbsp honey Helps thicken and caramelize slightly as it simmers in the slow cooker.
  • 2 tbsp rice vinegar Gives brightness to the glaze.
  • 3 clove garlic, minced Minced garlic blends into the sauce.
  • 1 tsp fresh ginger, grated Fresh grated ginger adds warm, fragrant heat.
Garnish
  • 1 sesame seeds Sprinkle over the top for crunch and visual appeal.
  • 1 green onions, sliced Thin-sliced green onions add a fresh, peppery finish.

Equipment

  • 1 Dutch oven

Method
 

Load and sauce
  1. Place the frozen meatballs in the slow cooker so they sit in a single layer as much as possible.
  2. Whisk together sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger until smooth.
  3. Pour the sauce over the meatballs and stir to coat evenly, ensuring most meatballs are covered with glaze.
Slow cook and finish
  1. Cook on low for 4 hours (or high for 2 hours) until the meatballs are heated through and the sauce has thickened slightly, with a glossy coating visible on the surface.
  2. Stir gently to re-coat all meatballs before serving so the glaze clings evenly again.
  3. Transfer to a serving platter and garnish with sesame seeds and sliced green onions.

Notes

Pro tip: even though the meatballs are fully cooked, stirring once during the final phase helps the sauce thicken and re-coat every piece. Store leftovers covered in the refrigerator up to 4 days; reheat gently in the microwave or back in the slow cooker on low until hot. Freezing: yes, freeze leftovers up to 2 months. Dietary swap: use tamari (gluten-free soy sauce) to make it gluten-free if needed.