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- 1 pound ground beef (or ground turkey) - 1/2 cup breadcrumbs - 1/4 cup finely grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper For this recipe, you can use either ground beef or turkey. Turkey gives a lighter taste, while beef adds rich flavor. The breadcrumbs help keep the meatballs moist. Parmesan cheese adds a nice salty kick. Garlic and onion powder bring a depth of taste. Don't skip the egg; it binds the mix together. - 1 cup sweet chili sauce - 1 tablespoon low-sodium soy sauce - 1 tablespoon freshly minced ginger This sauce is what makes the meatballs stand out. Sweet chili sauce is sweet with a little heat. Low-sodium soy sauce adds umami without too much salt. Ginger gives a fresh zest to the flavor. Mixing these three creates a sauce that coats the meatballs perfectly. - 2 green onions, thinly sliced Green onions add a bright touch. They bring color and freshness to the dish. Just sprinkle them on top before serving. This little step makes your meal look great and adds a mild onion flavor. These ingredients come together to create a dish that is simple yet delicious. Each part plays a key role in the overall taste. {{ingredient_image_2}} To start, grab a large mixing bowl. In it, combine: - 1 pound ground beef (or turkey) - 1/2 cup breadcrumbs - 1/4 cup finely grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon onion powder - 1 teaspoon salt - 1/2 teaspoon freshly ground black pepper Use your hands or a spatula to mix everything well. You want a good blend, so be thorough. The mixture should feel firm but not too dry. If it feels too wet, add a bit more breadcrumbs. Next, form the mixture into meatballs. Aim for about 1 inch in size. This size cooks well and is easy to eat. Make sure they are compact but light. Lay them in a single layer at the bottom of the crockpot. This helps them cook evenly and soak up the sauce. Now, let's make the sauce. In a separate bowl, whisk together: - 1 cup sweet chili sauce - 1 tablespoon low-sodium soy sauce - 1 tablespoon freshly minced ginger Mix until smooth. Pour this sauce over the meatballs in the crockpot. Make sure each meatball is coated well. Cover the crockpot and set it to cook. You can choose to cook it on low for 6-8 hours or on high for 3-4 hours. After cooking, the meatballs should be fork-tender. Let them rest in the sauce for about 10 minutes before serving. This makes the sauce a bit thicker and tastier. To make tender and flavorful meatballs, use a mix of meat and breadcrumbs. Ground beef or turkey works well. Be sure to add grated Parmesan cheese for extra taste. Mixing the meat gently helps keep them light. Common mistakes include overmixing the meat or making the balls too big. Avoid pressing too hard when shaping them. Aim for about one inch in size. This helps them cook evenly and stay juicy. Slow cookers can vary in heat, so adjust the time as needed. Cooking on low takes 6-8 hours, while high takes 3-4 hours. Check toward the end to see if they are cooked through. You can tell when meatballs are done if they are fork-tender and no longer pink inside. Using a meat thermometer can help. Aim for an internal temperature of 165°F for safety. For a nice presentation, serve the meatballs on skewers. This makes them easy to grab. You can also drizzle extra sauce on top for added flavor. Pair your meatballs with jasmine rice or vegetable stir-fry. These sides go well and balance the sweet chili sauce. You can also add a fresh salad to brighten the meal. Pro Tips Use Lean Meat: Opt for lean ground beef or turkey to keep the meatballs light and healthy without sacrificing flavor. Don't Overmix: When combining the ingredients, mix just until combined to keep the meatballs tender and not tough. Experiment with Sauce: Feel free to add extra spices or a splash of lime juice to the sweet chili sauce for an added kick! Serve with Sides: Pair these meatballs with jasmine rice or fresh veggies for a complete meal that balances flavors and textures. {{image_4}} If you want to switch up the ground meat, you have options. Ground turkey is lighter than beef. It gives the same flavor but with less fat. You can also use ground chicken or pork if you like those better. For gluten-free eaters, swap breadcrumbs with gluten-free ones or use oats. If you want a dairy-free option, skip the Parmesan cheese or use a dairy-free alternative. These changes keep the taste good and make it fit for everyone. To boost flavor, add chopped veggies like bell peppers or carrots. They add nutrition and color. You can also mix in herbs like cilantro or basil for a fresh twist. A pinch of red pepper flakes can add some heat if you like spicy food. Feel free to change the sauce too. Try adding hoisin sauce or a dash of lime juice for a new flavor. You can even use different types of sweet chili sauce, like garlic or mango-infused ones. This way, each batch can taste unique. You can make these meatballs in different ways. Grilling gives a nice char, while slow cooking makes them juicy. If you grill, cook them until they are browned on all sides. Then, brush on the sauce and let it caramelize for extra flavor. Using an Instant Pot is a quick option. Just set it to manual and cook for about 10 minutes. The meatballs will still be tender and packed with flavor. No matter how you cook them, they will be delicious! To keep your Sweet Chili Crockpot Meatballs fresh, let them cool first. Place the meatballs in an airtight container. You can store them in the fridge for up to four days. Be sure to keep the sauce with the meatballs to lock in the flavor. If you have a lot left, consider separating them into smaller portions. This makes it easy to grab what you need later. Reheating meatballs is quick and easy. The best method is using the microwave. Place the meatballs in a microwave-safe dish. Cover them with a damp paper towel. Heat them for one to two minutes, checking if they are warm. You can also reheat them on the stove. Just add a splash of water or sauce in a pan and heat over low. Stir gently until warmed through. Freezing meatballs is a great way to save them for later. First, let the meatballs cool completely. Then, place them in a freezer bag. Remove as much air as you can before sealing. You can freeze them for up to three months. For best results, freeze the meatballs and sauce together. When ready to enjoy, thaw them in the fridge overnight before reheating. Yes, you can make Sweet Chili Crockpot Meatballs ahead of time. Here are some options: - Prepare the meatballs: You can mix the meatball ingredients a day before. Shape them into balls and store them in the fridge. - Cook later: Just pop them in the crockpot when you're ready. - Make the sauce: You can mix the sauce and keep it in the fridge. Pour it over the meatballs before cooking. These meatballs go well with many sides. Here are my top picks: - Jasmine rice: It soaks up the sauce well. - Vegetable stir-fry: Adds color and crunch. - Noodles: A simple option that pairs nicely. - Coleslaw: The crunch contrasts with the soft meatballs. Leftovers can last for about 3-4 days in the fridge. Here are some storage tips: - Cool down: Let the meatballs cool before storing them. - Airtight container: Use one to keep the meatballs fresh. - Check for spoilage: Always check for any off smell before eating leftovers. This article covered how to make Sweet Chili Crockpot Meatballs from scratch. We discussed ingredients for the meatballs, sauce, and garnishes. I shared easy steps for mixing, shaping, and cooking the meatballs. Plus, I offered tips for perfecting your dish and serving suggestions. Try different variations and storage methods to fit your needs. Enjoy these meatballs with your favorite sides for a fun meal. Your cooking skills will shine, and your guests will love them!

Sweet Chili Crockpot Meatballs

Delicious meatballs cooked in a sweet chili sauce, perfect for a party or family dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 40 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground beef (or ground turkey for a lighter alternative)
  • 0.5 cup breadcrumbs
  • 0.25 cup finely grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 cup sweet chili sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon freshly minced ginger
  • 2 green onions thinly sliced (for garnish)

Instructions
 

  • In a large mixing bowl, combine the ground beef (or turkey), breadcrumbs, grated Parmesan cheese, egg, minced garlic, onion powder, salt, and black pepper. Use your hands or a spatula to mix thoroughly until all ingredients are well blended.
  • Shape the mixture into 1-inch meatballs, making sure they are compact yet light. Arrange them in a single layer at the bottom of the crockpot for even cooking.
  • In a separate bowl, whisk together the sweet chili sauce, low-sodium soy sauce, and minced ginger until the mixture is homogenous.
  • Gently pour the sweet chili sauce mixture over the meatballs in the crockpot, ensuring each meatball is generously coated.
  • Cover the crockpot with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are thoroughly cooked and fork-tender.
  • After the cooking time has elapsed, remove the lid and let the meatballs rest for about 10 minutes. This will help thicken the sauce slightly.
  • For serving, transfer the meatballs to a beautiful serving platter, drizzle over any additional sauce from the crockpot, and sprinkle with the thinly sliced green onions for a pop of color.

Notes

Consider serving the meatballs on skewers for easy eating, or alongside jasmine rice or vegetable stir-fry to complement their flavors.
Keyword crockpot, meatballs, sweet chili