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Crockpot Sweet Chili Meatballs

Crockpot sweet chili meatballs are coated in a glossy sauce of sweet chili, soy sauce, honey, rice vinegar, garlic, and ginger. Slow-cooked until the meatballs are hot and the sauce thickens slightly for easy, finger-food texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Frozen fully cooked meatballs
  • 32 oz frozen fully cooked meatballs
Sweet chili glaze
  • 12 oz sweet chili sauce
  • 1 bottle (12 oz) sweet chili sauce
  • 1 bottle (12 oz) sweet chili sauce
  • 0.25 cup soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 3 garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.25 sesame seeds
  • 0.25 sliced green onions

Equipment

  • 1 Dutch oven

Method
 

Cook in the slow cooker
  1. Place the frozen fully cooked meatballs in the slow cooker.
  2. Whisk together sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and grated ginger until smooth.
  3. Pour the sauce over the meatballs and stir to coat evenly.
  4. Cook on low for 4 hours or high for 2 hours, until the meatballs are heated through and the sauce thickens slightly.
  5. Stir gently to re-coat all meatballs before serving.
Garnish and serve
  1. Transfer the meatballs to a serving platter and top with sesame seeds and sliced green onions.

Notes

For the thickest glossy glaze, avoid adding extra liquid and give the sauce a gentle stir right before serving so it clings to the meatballs. Refrigerate leftovers in an airtight container for up to 3 days; freeze up to 2 months for best quality. To make it gluten-free, use gluten-free soy sauce in the same amount.