Irresistible 4-Hour Slow Cooker Sweet Chili Meatballs

Oh, do I have a treat for you! These Slow Cooker Sweet Chili Meatballs are my go-to when I need something straightforward but packed with flavor. Picture this: tender, juicy meatballs swimming in a sticky-sweet chili sauce that’s got just the right amount of tang. The best part? Your slow cooker does all the heavy lifting while you go about your day. Whether it’s a busy weeknight or game day with friends, this dish never fails to impress. And trust me, the aroma alone will have everyone hovering around the kitchen, forks at the ready.

Why You’ll Love These Slow Cooker Sweet Chili Meatballs

Let me count the ways these meatballs will become your new favorite:

• Effortless magic: Mix, shape, and let your slow cooker work its magic while you tackle life (or maybe just binge your favorite show).
• Crowd-pleaser: That sweet-spicy sauce? It’s like flavor fireworks that make both kids and adults come back for thirds.
• Meal multitasker: Serve them over rice for dinner, pile them on toothpicks for parties, or even stuff them in sandwiches; they’re delicious every which way.

Honestly, the hardest part is waiting for that “ding” when they’re done!

Ingredients for Slow Cooker Sweet Chili Meatballs

Gather these simple ingredients, and you’re halfway to meatball heaven! I’ve learned a few tricks over the years that make all the difference:

• 1 lb ground beef: Lean (90/10) works best to keep things from getting too greasy, but regular works fine in a pinch.
• 1/2 cup breadcrumbs: Plain or panko both do the job. I keep panko in my pantry just for these!
• 1 large egg: Lightly beaten, this is our magic binder that holds everything together.
• 1 tsp garlic powder and 1 tsp onion powder: My flavor power duo. Fresh works too, but the powders distribute more evenly.
• 1/2 tsp salt and 1/4 tsp black pepper: Simple, but don’t skip them!
• 1 cup sweet chili sauce: The star of our show! Find it in the Asian aisle.
• 2 tbsp soy sauce: For that umami depth. Low-sodium works great here.
• 1 tbsp rice vinegar: The secret tang that balances the sweetness.
• 1 tbsp brown sugar: Just a touch to round out the flavors.

See? Nothing fancy, but when they all come together… oh boy, just wait!

How to Make Slow Cooker Sweet Chili Meatballs

Okay, let’s get these beauties cooking! I’ll walk you through each step so you end up with perfect, saucy meatballs every single time.

Preparing the Meatball Mixture

First things first, grab a big bowl and add your ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Now, here’s my secret: use your hands to mix just until combined. Don’t overwork it or you’ll end up with tough meatballs (been there, done that!).

Roll the mixture into balls about 1 inch in diameter. Pro tip: keep a little bowl of water nearby to wet your hands. This prevents sticking and gives you smoother meatballs. You should get about 20-24 perfect little spheres of deliciousness.

Making the Sweet Chili Sauce

In another bowl (yes, more dishes, but trust me, it’s worth it), whisk together the sweet chili sauce, soy sauce, rice vinegar, and brown sugar. Give it a quick taste; if you like more heat, add a pinch of red pepper flakes. More tang? A splash more vinegar. This is your sauce, make it yours!

You’ll notice the sauce is pretty thin now, but don’t worry, it’ll thicken beautifully as it cooks with all those meatball juices.

Slow Cooking the Meatballs

Gently place your meatballs in your slow cooker; no need to crowd them, just a single layer works best. Pour that gorgeous sauce all over them, making sure each one gets coated. Now comes the easy part: cover and cook!

Here’s your timing options:

• Low and slow (4 hours): My preferred method for ultra-tender results
• High heat (2 hours): When you’re in a pinch, but check them at 1.5 hours

You’ll know they’re done when the sauce is bubbling and the meatballs are cooked through. The aroma will tell you too, it’s impossible to resist!

Tips for Perfect Slow Cooker Sweet Chili Meatballs

After making these dozens of times (yes, we’re obsessed), I’ve picked up some game-changing tricks:

• Brown them first: For extra flavor and texture, quickly sear the meatballs in a skillet before slow cooking. Just 2 minutes per side gives them a gorgeous caramelized crust while keeping the inside tender.
• Double the sauce: Because who doesn’t love extra? I often make 1.5x the sauce, perfect for drizzling over rice or for dipping crusty bread into.
• Gentle stirring: If you need to stir mid-cook (maybe to check doneness), use a soft silicone spoon and move slowly. Those precious meatballs can be fragile when they’re fall-apart tender!
• Keep them warm: If serving for a party, switch your slow cooker to the “warm” setting. They’ll stay perfect for hours without overcooking.

Serving Suggestions for Slow Cooker Sweet Chili Meatballs

Oh, the possibilities! These meatballs are the ultimate shape-shifters. For dinner, I love them piled high on fluffy jasmine rice; the way the sauce soaks in is just dreamy. Noodle lovers? Toss them with lo mein or ramen for an instant upgrade. Party time? Stick toothpicks in them and watch them disappear. My finishing touches? A sprinkle of toasted sesame seeds for crunch and fresh cilantro for brightness. Sometimes I’ll even drizzle extra sauce in zigzags, because pretty food just tastes better!

Storage and Reheating Instructions

These sweet chili meatballs keep like a dream! In the fridge, they’ll stay fresh for up to 3 days in an airtight container. The sauce actually gets better as the flavors mingle. For longer storage, freeze them ( sauce and all ) for up to a month. When reheating, I add a splash of water to the saucepan or microwave dish to bring back that saucy goodness. Microwave in 30-second bursts, stirring gently between each, or warm slowly on the stovetop until heated through. Pro tip: If frozen, thaw overnight in the fridge first for even reheating!

Slow Cooker Sweet Chili Meatballs Variations

Wanna mix things up? I do all the time! Swap ground beef for chicken or turkey for a lighter twist. Just add an extra tablespoon of breadcrumbs to keep them moist. For a tropical vibe, throw in some pineapple chunks (they caramelize beautifully in the sauce). And my spice-loving friends? A big squirt of sriracha takes these from sweet to sweet-heat perfection. The beauty is, no matter how you tweak it, the slow cooker keeps everything wonderfully tender.

Nutritional Information

Now, I’m no nutritionist, but here’s what one serving of these delicious meatballs typically looks like (remember, estimates vary based on your exact ingredients):

• Calories: About 320
• Protein: 20g (hello, muscle fuel!)
• Carbs: 28g
• Sugar: 12g (that sweet chili sauce does its thing)
• Fat: 14g
• Sodium: Around 800mg

Not too shabby for something that tastes this indulgent! Of course, these numbers might wiggle a bit depending on your specific ingredients and serving size. My philosophy? Enjoy every flavorful bite!

Frequently Asked Questions

I get asked about these sweet chili meatballs all the time! Here are the answers to the most common questions that pop up:

For more delicious recipes and cooking inspiration, check out Family Tastes.

Irresistible 4-Hour Slow Cooker Sweet Chili Meatballs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: EditorVictoria
• Total Time: 4 hours 15 mins
• Yield: 4 servings 1x
• Diet: Low Lactose

Print Recipe

Pin Recipe

Description

Tender meatballs cooked in a sweet chili sauce using a slow cooker for easy preparation.

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sweet chili sauce
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a bowl, mix ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper.
2. Shape the mixture into meatballs, about 1 inch in diameter.
3. Place meatballs in the slow cooker.
4. In a separate bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, and brown sugar.
5. Pour the sauce over the meatballs.
6. Cook on low for 4 hours or high for 2 hours.
7. Serve warm.

Notes

• Use lean ground beef for less grease.
• Double the sauce if you prefer extra.
• Serve over rice or as an appetizer.

• Prep Time: 15 mins
• Cook Time: 4 hours
• Category: Main Dish
• Method: Slow Cooker
• Cuisine: Asian-Inspired

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 12g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 90mg

For more recipes follow me in page Facebook and Pinterest.