Sweet Chili Meatballs
I’ve made these sweet chili meatballs on busy weeknights and at game-day parties — they’re the kind of recipe that disappears fast. Ground beef (or turkey) mixed with Parmesan and parsley gets slow-cooked in a sticky, tangy sweet chili glaze. The result is an easy, crowd-pleasing appetizer or a simple dinner when spooned over rice.
Why you’ll love this dish
This recipe hits a lot of marks: it’s hands-off (slow cooker friendly), budget-conscious, and flexible enough for picky eaters. The sweet chili sauce brings sweetness and a mild heat, while soy sauce and rice vinegar add depth and balance. Use ground turkey to lighten things up or beef for richer flavor.
“Perfect for busy nights — set it and forget it, then come back to a sticky, flavorful plate everyone asks about.”
It’s ideal for weeknight dinners, potlucks, or an easy appetizer when friends drop by. If you like one-pot slow-cooker meals, you’ll appreciate how the sauce concentrates and coats each meatball without extra fuss. For another slow-cooker sweet chili option, try this version of slow-cooker sweet chili chicken.
The cooking process explained
Quick overview so you know what to expect:
- Mix the meatball ingredients and shape into uniform 1-inch balls.
- Place raw meatballs in the crockpot (no pre-browning required).
- Whisk the sweet chili, soy sauce, and rice vinegar, pour over meatballs.
- Slow-cook on low for 4–6 hours or high for 2–3 hours until safely cooked through.
- Serve straight from the crockpot as an appetizer or over rice for a meal.
This keeps the method straightforward: minimal hands-on time, one appliance, and consistent results.
What you’ll need
Key ingredients:
- 1 pound ground beef (or ground turkey) — lean to 80/20 for juiciness if using beef
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup sweet chili sauce (store-bought Thai sweet chili works great)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar (or apple cider vinegar as a swap)
Notes and substitutions: swap ground turkey for a leaner option (adjust cooking checks — turkey must reach 165°F). For gluten-free, use gluten-free breadcrumbs and tamari instead of soy. For lower sodium, choose reduced-sodium soy sauce.
Step-by-step instructions
- In a large bowl, add the ground beef (or turkey), breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, and a pinch of salt and pepper. Mix gently until everything is just combined — don’t overwork the meat.
- Roll the mixture into about 1-inch meatballs. Aim for uniform size so they cook evenly. You should get roughly 24 small meatballs depending on exact size.
- Arrange the raw meatballs in a single layer in the crockpot. They can touch; they’ll steam and settle as they cook.
- In a separate bowl, whisk together the sweet chili sauce, soy sauce, and rice vinegar. Pour this sauce evenly over the meatballs.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours. Use a meat thermometer to check doneness: beef should reach 160°F, turkey 165°F. The sauce should be glossy and sticky.
- Serve warm right from the crockpot as an appetizer with toothpicks, or spoon over steamed rice for a fuller meal.
Short, clear actions with safe endpoint checks make this easy to follow even when cooking for a crowd.
Best ways to enjoy it
Serving suggestions:
- Appetizer: transfer to a warmed platter, garnish with sesame seeds and extra chopped parsley, and serve with toothpicks.
- Meal: spoon over jasmine or brown rice and add steamed broccoli or sautéed snap peas. For a grain bowl, add a fried egg and pickled vegetables.
- Slider-style: place meatballs in mini buns with a sliver of cucumber and cilantro for party sliders. For an idea that turns these into a full bowl meal, see this Sweet Chili Meatball Rice Bowls post by a similar rice bowl inspiration.
Think texture contrasts: crunchy garnishes (toasted sesame, crushed peanuts) brighten the sticky sauce.
Storage and reheating tips
- Refrigerator: cool meatballs to room temperature, then store in an airtight container for up to 3–4 days. Keep sauce and meatballs together to preserve flavor.
- Freezing: place cooled meatballs and sauce in a freezer-safe container or heavy-duty zip-top bag. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: rewarm gently in a saucepan over low heat until steaming (stir occasionally), or in the microwave in short bursts. If reheating from frozen, defrost first and then simmer to avoid overcooking.
- Food safety: ground beef should reach 160°F, ground turkey 165°F. Don’t leave cooked meatballs at room temperature for more than 2 hours.
Helpful cooking tips
- Don’t overmix: mixing too much makes meatballs dense. Combine until ingredients are evenly incorporated.
- Uniform size: a small cookie scoop helps produce even 1-inch meatballs that cook consistently.
- Optional sear: for deeper flavor, sear meatballs in a hot skillet for 1–2 minutes per side before transferring to the crockpot. This adds an extra step but gives better caramelization.
- Thicken sauce: if the sauce is too thin at the end, remove the lid and cook on high for 20–30 minutes to reduce, or stir in a small slurry of cornstarch and water and simmer until thickened.
- Fresh herbs and acid: finish with a squeeze of lime or extra chopped cilantro for brightness before serving.
Creative twists
- Spicy kick: add 1–2 teaspoons Sriracha to the sauce or use a hot chili sauce for more heat.
- Sticky-Asian: add 1 teaspoon toasted sesame oil and 1 teaspoon grated ginger to the sauce. Top with scallions and sesame seeds.
- BBQ-style: swap sweet chili for a sweet-hot BBQ sauce and add smoked paprika to the meat mixture.
- Vegetarian/vegan: replace meat with mashed chickpeas + cooked quinoa + binder (flax egg or chickpea flour), then bake or simmer in the same sauce.
- Oven method: bake meatballs at 400°F for 12–15 minutes, then toss with warmed sauce on the stovetop.
Common questions
Q: Can I bake these instead of using a crockpot?
A: Yes. Bake 1-inch meatballs on a baking sheet at 400°F for 12–15 minutes (until internal temp is safe), then coat with the sauce in a saucepan and simmer briefly.
Q: How long do leftovers last?
A: Up to 3–4 days refrigerated. Freeze up to 3 months. Always reheat to steaming and check texture before serving.
Q: Can I make these ahead for a party?
A: Make them a day ahead and refrigerate. Rewarm slowly in a pot over low heat, stirring gently. For larger crowds, keep in the slow cooker on warm.
Q: Are these gluten-free?
A: Not as written — use gluten-free breadcrumbs and tamari (instead of soy sauce) to make them gluten-free.
Q: Can I use almond flour or crushed pork rinds instead of breadcrumbs?
A: Yes — almond flour will change texture slightly (denser). Pork rinds are a low-carb binder and work well for flavor.
Conclusion
If you want another slow-cooker take on sweet-and-spicy comfort food, this Sweet Chili Cocktail Meatballs Recipe | The Kitchn offers a similar set-and-forget approach with party-ready results. For bowl-style serving inspiration that turns leftover meatballs into a full meal, see Sweet Chili Meatball Rice Bowls | Caroline Chambers.
Sweet Chili Meatballs
Ingredients
Method
- In a large bowl, combine ground beef (or turkey), breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper. Mix gently until just combined.
- Roll the mixture into approximately 1-inch meatballs, aiming for uniform size for even cooking (about 24 meatballs).
- Arrange the raw meatballs in a single layer in the crockpot.
- In a separate bowl, whisk together sweet chili sauce, soy sauce, and rice vinegar. Pour over the meatballs.
- Cover and cook on low for 4–6 hours or high for 2–3 hours until meatballs are safely cooked through (beef should reach 160°F, turkey 165°F).
- Serve warm directly from the crockpot as an appetizer or spoon over rice for a meal.
