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Top-down view over a white marble cooktop with a serving platter of cooked sweet and spicy meatballs. A spatula is ready to serve, with sauce drizzled over the meatballs and fresh parsley garnish beside the platter for presentation.

Sweet chili Meatballs Crockpot Recipe

Sweet Chili Meatballs are the ultimate party appetizer. With just 4 ingredients, they’re bursting with flavor, super easy to make, and impossible to resist. These Sweet & Spicy Slow Cooker Meatballs are the recipe you’ve been searching for—simple, tasty, and completely mouthwatering. You’ll definitely want to make these for your next gathering!
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Appetizer
Cuisine American
Servings 9
Calories 480 kcal

Equipment

  • Crockpot (Slow Cooker) – For cooking the meatballs.
  • Spatula or Spoon – For stirring and mixing the ingredients.
  • Measuring Cups – To measure the sauces and jelly.
  • Can Opener – To open the canned pineapple.
  • Serving Spoon or Tongs – For serving the meatballs.

Ingredients
  

  • 48- ounce Bag of fully cooked frozen Homestyle Meatballs
  • 12 ounces Sweet red chili sauce we use Thai Kitchen
  • 20 ounces Grape jelly
  • 20- ounce can of Pineapple tidbits drained

Instructions
 

  • Place the frozen meatballs in your crockpot and add the sweet red chili sauce.
    Top-down view over a white marble cooktop showing a black crockpot on the countertop. Frozen meatballs are being poured in, followed by sweet red chili sauce. A jar of grape jelly sits nearby, waiting to be added next.
  • Next, add in the grape jelly and drained pineapple tidbits.
    Top-down view over a white marble cooktop with a spatula stirring the contents of the crockpot, mixing the drained pineapple tidbits, sweet red chili sauce, and grape jelly to coat the meatballs evenly.
  • Stir everything together to coat the meatballs evenly.
    Top-down view over a white marble cooktop with the black crockpot's lid securely in place. The temperature settings show 'High' for 1-2 hours or 'Low' for 3-4 hours, with steam gently escaping, capturing the slow-cooking process.
  • Cover and cook on high for 1-2 hours or on low for 3-4 hours. Uncover and stir again before serving.
    Top-down view over a white marble cooktop with a serving platter of cooked sweet and spicy meatballs. A spatula is ready to serve, with sauce drizzled over the meatballs and fresh parsley garnish beside the platter for presentation.

Notes

  • For the best flavor, use homestyle meatballs instead of Italian, as the Italian version would alter the taste.
  • You can easily halve this recipe; if you do, a 5-6 quart crockpot works best.
  • Stir the meatballs periodically during cooking to evenly distribute the sauce.
  • Turkey meatballs are a great substitute if you prefer a lighter option.
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