Sweet Chili Meatballs
A small-cooker appetizer batch of 24 beef meatballs with sweet chili, ketchup, soy, and garlic sauce. The meatballs cook from raw on LOW.
Ingredients
Meatballs
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup onion finely chopped
- 1 large egg beaten
- Salt and pepper to taste
Sauce
- 1/4 cup sweet chili sauce
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1 tablespoon garlic minced
- Water as needed if sauce edges dry
Instructions
Shape and Slow Cook
- Combine breadcrumbs, onion, beaten egg, and salt and pepper to taste. Gently mix in the ground beef and shape 24 equal meatballs, about 1–1 1/4 inches across.
- Mix sweet chili sauce, soy sauce, ketchup, and garlic in a 2–3-quart slow cooker. Arrange raw meatballs in a shallow layer and gently spoon sauce over them.
- Cover and cook on LOW for 4–6 hours, checking from 4 hours, until several meatball centers reach 160°F. Turn gently only after the meatballs set; add water a tablespoon at a time if the edges dry.
- Gently coat the finished meatballs in the hot sauce. Divide into 6 appetizer portions of 4 meatballs each.
Notes
- Keep leftovers chilled and use within 3–4 days; refrigerate by the 2-hour mark.
- Rewarm meatballs and sauce to 165°F before serving again.
- Freeze sauced portions up to 2 months; thaw under refrigeration.