Crockpot Sweet Chili Meatballs

• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (18-ounce) bottle sweet chili sauce
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar

Steps

1. 1 In a large bowl, combine beef, pork, breadcrumbs, Parmesan, egg, garlic, Worcestershire sauce, oregano, salt, and pepper. Mix gently until just combined.
2. 2 Roll mixture into 1.5-inch balls. Place meatballs in the crockpot.
3. 3 In a medium bowl, whisk together sweet chili sauce, hoisin sauce, soy sauce, and rice vinegar.
4. 4 Pour sauce over meatballs, ensuring they are well-coated.
5. 5 Cover and cook on low for 4 hours, or on high for 2 hours, until meatballs are cooked through.
6. 6 Serve hot with extra sauce for dipping.

Equipment

• Slow cooker
• Mixing bowls

Variations

• Add diced pineapple for a fruity twist.
• Use ground turkey for a leaner option.

Substitutions

• If you don't have hoisin sauce, use an extra 2 tablespoons of sweet chili sauce.

Pairings

• Steamed jasmine rice
• Stir-fried vegetables

Nutrition

Tips

• For a richer flavor, brown the meatballs in a skillet before placing them in the crockpot.
• These meatballs are great for game day or as an appetizer with toothpicks.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a sauce-covered skillet.

Serving Suggestions

• Serve with toothpicks for easy snacking.
• Pair with steamed rice or noodles.

FAQ