Sticky, sweet, and perfectly crowd-pleasing
Looking for an easy appetizer or dinner idea that practically makes itself? These Crockpot Sweet Chili Meatballs are tender, saucy, and bursting with flavor. The combination of sweet chili sauce, tangy preserves, and a touch of garlic creates a glossy glaze that clings to every bite. 🥢 Whether you’re hosting game day, bringing a dish to a holiday party, or just need a quick weeknight dinner, this recipe is a true time-saver. Simply toss everything into your slow cooker and let it work its magic—no fuss, no stress. These sticky, sweet, and slightly spicy meatballs are guaranteed to disappear fast!
Time Breakdown
- Prep Time: 10 minutes
- Cook Time: 3 hours (low) or 1.5 hours (high)
- Total Time: 3 hours 10 minutes
- Servings: 6–8
Ingredients List
- 2 pounds frozen beef meatballs (homemade or store-bought)
- 1 bottle (12 oz) sweet chili sauce
- 1 cup grape jelly (or apricot preserves for a tangier flavor)
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes (optional, for extra heat)
- Fresh cilantro or green onions, for garnish
Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Slow cooker / Crockpot
- Measuring cups & spoons
- Wooden spoon or spatula
- Knife & cutting board (for garlic + garnish)
- Serving bowl or platter
Step-by-Step Instructions
- Prepare the sauce: In a small bowl, whisk together sweet chili sauce, grape jelly, soy sauce, minced garlic, and red pepper flakes.
- Load the Crockpot: Place meatballs in the slow cooker and pour sauce mixture over them. Stir until evenly coated.
- Cook: Cover and cook on low for 3 hours or high for 1.5 hours, stirring halfway through to make sure sauce coats well.
- Finish & garnish: Once heated through and saucy, sprinkle with chopped green onions or cilantro. 🌿
- Serve & enjoy: Serve straight from the Crockpot for parties or over rice for a quick weeknight dinner. 🍚✨
Pro Tips
- Homemade Twist: Use fresh beef or chicken meatballs if you prefer from-scratch cooking.
- Storage: Leftovers keep in the fridge for up to 4 days; reheat in the microwave or on the stovetop.
- Meal Prep: Freeze cooked meatballs in sauce for up to 2 months—thaw overnight and reheat.
- Serving Idea: Pair with rice, noodles, or toothpicks for easy appetizer bites.
Nutrition Table
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 5 meatballs | 310 | 15g | 28g | 14g | 1g | 18g |