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Crockpot Sweet Chili Meatballs

Crockpot sweet chili meatballs made with frozen fully cooked meatballs and a sticky-saucy blend of sweet chili, soy sauce, honey, rice vinegar, garlic, and ginger. Slow-cooked until the sauce thickens slightly for a glossy glaze that clings to every bite.
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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
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 32 oz frozen fully cooked meatballs
Sweet chili glaze
  • 12 oz sweet chili sauce
  • 1 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp rice vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
Garnish
  • 1 sesame seeds
  • 1 sliced green onions

Equipment

  • 1 Dutch oven

Method
 

Add meatballs to the slow cooker
  1. Place frozen fully cooked meatballs in the slow cooker.
Make the sweet chili glaze
  1. Whisk together sweet chili sauce, soy sauce, honey, rice vinegar, garlic, and ginger until smooth and evenly combined.
Coat and cook
  1. Pour the sauce over meatballs and stir to coat evenly so the glaze reaches all sides.
Slow cook until heated and slightly thickened
  1. Cook on low for 4 hours (or high for 2 hours) until meatballs are heated through and the sauce thickens slightly, with a glossy surface.
Re-coat and serve
  1. Stir gently to re-coat all meatballs before serving so the glaze doesn’t pool.
Garnish
  1. Transfer meatballs to a serving platter and garnish with sesame seeds and sliced green onions.

Notes

For the best cling, stir once halfway through cooking to keep meatballs fully coated. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave or on low until hot. Freezing is not recommended because the sauce texture can thin after thawing. For a lower-sodium option, use low-sodium soy sauce while keeping the honey and vinegar ratios the same.