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Crockpot Sweet Chili Meatballs

Crockpot sweet chili meatballs simmer in a 5- to 6-quart slow cooker until coated in a glossy sweet-and-tangy sauce. Apricot preserves add a fruity note, while garlic, soy sauce, and rice vinegar round out the Thai sweet chili sauce.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Asian
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the meatballs
  • 2 lb meatballs fully cooked frozen, thawed in the refrigerator
For the sauce
  • 1 bottle (12 oz) Thai sweet chili sauce
  • 0.5 cup apricot preserves
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced

Equipment

  • 1 5- to 6-quart slow cooker

Method
 

Make the sauce
  1. Whisk the Thai sweet chili sauce, apricot preserves, soy sauce, rice vinegar, and minced garlic in a 5- to 6-quart slow cooker.
Cook the meatballs
  1. Add the thawed meatballs and stir to coat them in the sauce.
  2. Cover and cook on LOW for 3 to 4 hours or HIGH for 1 1/2 to 2 hours.
  3. Check that a meatball in the center reaches 165°F, then serve hot.

Notes

For even coating, stir the meatballs well into the sauce before covering. Refrigerate leftovers for up to 3 to 4 days; cooked meatballs can be frozen. For a gluten-free option, use gluten-free soy sauce or tamari and check that the sweet chili sauce is certified gluten-free.