Sweet Chili Meatballs are a perfect combination of sweet, spicy, and savory flavors, creating a delightful snack or appetizer that’s versatile enough for any occasion. This is the kind of dish that brings people together. Picture a chilly evening where friends and family gather around, chatting and sharing laughs, each one reaching for a toothpick-speared meatball from the slow cooker. This recipe simplifies the cooking process while delivering big on flavor, making it ideal for busy weekdays, game-day gatherings, or holiday festivities. The slow-cooked approach ensures the meatballs are tender and infused with all the delicious sauce flavors, so you can set it and forget it—then enjoy it!
With a balance of warm sweetness and a bit of kick from the chili sauce, these meatballs offer a comforting taste of home that can still surprise the palate. Plus, they’re easy to make gluten-free, making them suitable for a variety of dietary preferences.
Why You’ll Love This Recipe
- Convenience: These meatballs are made in a Crockpot, allowing you to focus on other tasks or relax while they cook.
- Versatile Flavors: The sweet chili sauce offers a mild heat that blends perfectly with the savory meatballs for a satisfying, crowd-pleasing bite.
- Great for Any Occasion: Perfect for weeknight dinners, family gatherings, holiday potlucks, or tailgate parties.
- Customizable: Easily make this dish gluten-free, or adjust the spice level to suit your family’s taste
Ingredients You’ll Need
- 1 pound ground lamb
- ½ cup breadcrumbs (for a gluten-free option, use GF breadcrumbs)
- 1 large egg
- ¼ cup chopped parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup sweet chili sauce
- ½ cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon red pepper flakes (optional, for added heat)
How to Make Sweet Chili Meatballs in a Crockpot
Step-by-Step Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground lamb, breadcrumbs, egg, chopped parsley, garlic powder, onion powder, salt, and pepper. Using clean hands, gently mix everything until just combined. Be careful not to overwork the mixture, as that can make the meatballs dense.
- Form the Meatballs: Roll the mixture into 1-inch balls, placing them on a large baking sheet as you go. You should have around 20–24 meatballs. This step is a great one to get kids or friends involved with—they can help form the meatballs while you prepare the sauce!
- Brown the Meatballs (Optional): For added flavor, you can quickly brown the meatballs in a skillet over medium heat before adding them to the Crockpot. While this step is optional, it adds a bit of caramelization and keeps the meatballs from breaking apart as easily during slow cooking.
- Prepare the Sweet Chili Sauce: In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, brown sugar, and red pepper flakes. This sauce has just the right balance of sweetness and tang, with a little heat to bring all the flavors together.
- Combine and Cook: Place the meatballs in the Crockpot and pour the sweet chili sauce mixture over them. Gently stir to coat the meatballs evenly. Set the Crockpot to low and cook for 3–4 hours, or on high for 2 hours, until the meatballs are cooked through and tender. Stir occasionally to ensure even coating.
- Serve and Enjoy: Once cooked, give the meatballs a final stir, garnish with fresh parsley, and serve warm. You can keep them on the “warm” setting in the Crockpot, which is great for parties or family gatherings.
Helpful Tips
- Add Some Extra Kick: For those who enjoy spicier flavors, add an extra teaspoon of red pepper flakes to the sauce or drizzle a bit of Sriracha sauce into the mix.
- Make It Gluten-Free: Just swap out the regular breadcrumbs for gluten-free ones. You’ll still get that same binding texture and flavor without any gluten.
- For Even More Flavor: Consider adding a dash of garlic chili paste for a savory depth, or top with sliced green onions for extra color and flavor.
- Perfect Party Appetizer: If you’re serving these for a party, keep toothpicks or small forks nearby. The Crockpot can stay on the “warm” setting so guests can enjoy a hot bite whenever they like.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 3–4 hours on low (or 2 hours on high)
- Total Time: 3 hours 15 minutes
- Yield: About 20–24 meatballs
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: American Fusion
- Diet: Gluten-Free Option Available
Notes
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or sauce to keep them moist.
- Freezing: These meatballs freeze well! Place cooked meatballs in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag. They’ll keep for up to 3 months and can be reheated in the Crockpot or on the stovetop.
Nutritional Information
Per Serving:
Calories: 210 | Protein: 10g | Carbohydrates: 15g | Fat: 12g | Fiber: 1g | Sugar: 10g
Frequently Asked Questions
Can I use another type of meat?
Yes, ground turkey or chicken works well in place of lamb. These options might require slightly less cooking time.
What if I want more sauce?
For extra saucy meatballs, simply double the sauce ingredients. This ensures each meatball is fully coated, and you’ll have extra for dipping!
Can I prepare these meatballs in advance?
Absolutely! Form the meatballs a day ahead and store them in the fridge, or freeze them raw for up to 3 months. You can then add them directly to the Crockpot and cook as directed.Storage Instructions
- Refrigerate: Store leftover meatballs and sauce in an airtight container for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water or broth if needed.
- Freeze: To freeze, arrange cooked and cooled meatballs on a baking sheet, freeze until firm, then transfer to a freezer-safe container. They can be reheated directly from frozen.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other savory, shareable appetizers:
Conclusion
Sweet Chili Meatballs are a surefire way to impress at any gathering or family meal. The irresistible combination of savory lamb, a hint of sweetness, and a gentle spice in every bite makes this dish unforgettable. With just a few simple ingredients and a Crockpot, you’ll be able to create a delicious and comforting appetizer that will quickly become a favorite in your home. Enjoy the flavors, and savor the memories made around the table!
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Sweet Chili Meatballs Recipe for the Crockpot
Description
Sweet Chili Meatballs are a perfect combination of sweet, spicy, and savory flavors, creating a delightful snack or appetizer that’s versatile enough for any occasion. This is the kind of dish that brings people together. Picture a chilly evening where friends and family gather around, chatting and sharing laughs, each one reaching for a toothpick-speared meatball from the slow cooker. This recipe simplifies the cooking process while delivering big on flavor, making it ideal for busy weekdays, game-day gatherings, or holiday festivities. The slow-cooked approach ensures the meatballs are tender and infused with all the delicious sauce flavors, so you can set it and forget it—then enjoy it!
With a balance of warm sweetness and a bit of kick from the chili sauce, these meatballs offer a comforting taste of home that can still surprise the palate. Plus, they’re easy to make gluten-free, making them suitable for a variety of dietary preferences.
Ingredients
- 1 pound ground lamb
- ½ cup breadcrumbs (for a gluten-free option, use GF breadcrumbs)
- 1 large egg
- ¼ cup chopped parsley
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup sweet chili sauce
- ½ cup pineapple juice
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- ½ teaspoon red pepper flakes (optional, for added heat)
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground lamb, breadcrumbs, egg, chopped parsley, garlic powder, onion powder, salt, and pepper. Using clean hands, gently mix everything until just combined. Be careful not to overwork the mixture, as that can make the meatballs dense.
- Form the Meatballs: Roll the mixture into 1-inch balls, placing them on a large baking sheet as you go. You should have around 20–24 meatballs. This step is a great one to get kids or friends involved with—they can help form the meatballs while you prepare the sauce!
- Brown the Meatballs (Optional): For added flavor, you can quickly brown the meatballs in a skillet over medium heat before adding them to the Crockpot. While this step is optional, it adds a bit of caramelization and keeps the meatballs from breaking apart as easily during slow cooking.
- Prepare the Sweet Chili Sauce: In a medium bowl, whisk together the sweet chili sauce, pineapple juice, soy sauce, brown sugar, and red pepper flakes. This sauce has just the right balance of sweetness and tang, with a little heat to bring all the flavors together.
- Combine and Cook: Place the meatballs in the Crockpot and pour the sweet chili sauce mixture over them. Gently stir to coat the meatballs evenly. Set the Crockpot to low and cook for 3–4 hours, or on high for 2 hours, until the meatballs are cooked through and tender. Stir occasionally to ensure even coating.
- Serve and Enjoy: Once cooked, give the meatballs a final stir, garnish with fresh parsley, and serve warm. You can keep them on the “warm” setting in the Crockpot, which is great for parties or family gatherings.
Notes
- Storage: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water or sauce to keep them moist.
- Freezing: These meatballs freeze well! Place cooked meatballs in a single layer on a baking sheet, freeze, then transfer to a freezer-safe bag. They’ll keep for up to 3 months and can be reheated in the Crockpot or on the stovetop.