Sweet Chili Meatballs Crockpot

Discover the magic of Sweet Chili Meatballs Crockpot, a recipe that promises deliciousness with minimal effort. This recipe is your secret weapon for effortless entertaining or a quick weeknight dinner, transforming simple ingredients into an irresistible dish that everyone will rave about.

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Prep Time 10

Cook Time 2 30

Cook Time (Low) 2

Total Time 2 40

Servings: 6 Appetizer Servings

Course: Appetizer, Main Course

Ingredients Equipment Method Notes

Ingredients

1 pound frozen fully cooked meatballs (beef, pork, or turkey)
12 ounces sweet chili sauce (such as Thai Sweet Chili Sauce)
10 ounces grape jelly
1 tablespoon soy sauce (low-sodium is fine)
1 teaspoon garlic powder
red pepper flakes A pinch for a touch of heat (Optional)

Equipment

Slow Cooker

Method

In your slow cooker insert (or a separate bowl if you prefer to mix and pour), combine the sweet chili sauce, grape jelly, soy sauce, and garlic powder. Stir well until the jelly is mostly dissolved and the sauce ingredients are thoroughly mixed. If you're adding red pepper flakes, stir them in at this stage.
12 ounces sweet chili sauce, 10 ounces grape jelly, 1 tablespoon soy sauce, 1 teaspoon garlic powder, red pepper flakes
Add the frozen meatballs directly into the slow cooker, nestling them into the sauce mixture. Ensure that each meatball is coated as much as possible.
1 pound frozen fully cooked meatballs (beef, pork, or turkey)
Cover the slow cooker and cook on the LOW setting for 2 to 3 hours, or until the meatballs are heated through and the sauce has thickened beautifully and is glossy. For a more hands-off approach, you can cook on HIGH for 1 to 1.5 hours, but the LOW setting often yields a more tender result. Stir the meatballs gently halfway through the cooking time to ensure even coating and heating.
Once cooked, give the meatballs one final stir. Serve hot directly from the slow cooker.

Notes

Refrigerate leftovers for up to 3-4 days. Can be frozen for 2-3 months.