Looking for a flavorful and easy appetizer that everyone will love? These Asian Meatballs with Sweet Chili Sauce are the answer! Juicy meatballs are simmered in a sweet, tangy, and slightly spicy sauce made with Thai sweet chili, soy sauce, and garlic. The slow cooker does most of the work, making this recipe perfect for parties, potlucks, game day, or even a quick family dinner. They're saucy, satisfying, and guaranteed to disappear fast!
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About the Ingredients
Here's some extra info about some of the ingredients to help you make some tasty meatballs:
Meatballs
I used frozen meatballs for this one, but you can definitely also use fresh meatballs. Frozen meatballs do cut down on the time though!
Sweet Chili Sauce
Thai sweet chili sauce is used in this recipe! It's sweet and tangy and just a little bit spicy. I personally can't even taste the spice! But it is a very flavorful sauce for meatballs.
I use Mae Ploy Sweet Chili sauce, but there are several brands, so you can see which one you like. They're sold in Asian supermarkets but also a lot of American grocery stores carry them now too in the International aisle.
About the method
I make this in the slow cooker, but you can cook it on stove top as well. If you use do stovetop, basically add all the ingredients in a pot, and bring to a simmer, and let it cook in the sauce for about 20-30 minutes or until the meatball is cooked thoroughly.
Asian Meatballs with Sweet Chili Sauce (Step by Step)
First gather your ingredients:
- 1 lb meatballs
- ½ cup sweet chili sauce
- 1 cup chicken broth
- 1 tablespoon rice vinegar
- ¼ cup soy sauce
- 2 teaspoon brown sugar
- 2 teaspoon sesame oil
- 1 tablespoon minced garlic
- Chopped green onions
Combine all ingredients in slow cooker.
Cook on Low for 4-6 hours or until meatballs reach an internal temperature of 165°F.
Every hour or so, I go and stir it to make sure all the meatballs can touch the sauce and absorb it.
Sprinkle with chopped green onions.
Give it a final stir making sure all the saucy goodness is over the meatballs. Remove from heat and serve, or serve in crock pot on keep warm setting.
Storage & Reheating
Let the meatballs cool completely before storing. Transfer them with the sauce into an airtight container and refrigerate for up to 4 days.
To reheat, warm the meatballs in a saucepan over medium heat until hot, stirring occasionally so the sauce coats evenly. You can also reheat them in the microwave in 1-2 minute intervals, stirring in between. If the sauce has thickened too much, add a splash of chicken broth or water to loosen it.
These meatballs can also be frozen. Store in a freezer-safe container or bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQ
Can I use fresh meatballs instead of frozen?
Yes! Fresh meatballs work just as well. Just make sure they are fully cooked through before serving.
What kind of sweet chili sauce should I use?
I like Mae Ploy Thai sweet chili sauce, but any brand will work. Most Asian markets carry it, and many regular grocery stores stock it in the International aisle.
Can I make this on the stovetop instead of a slow cooker?
Definitely! Combine all the ingredients in a large pot, bring to a simmer, and let cook for 20-30 minutes, stirring occasionally, until the meatballs are fully heated and infused with the sauce.
Can I make this spicier?
Yes! Thai sweet chili sauce is quite mild. If you like more heat, stir in a spoonful of sriracha, chili garlic paste, or crushed red pepper flakes.
Can I serve this as a main dish instead of an appetizer?
Absolutely! Pair the saucy meatballs with steamed rice or noodles and some stir-fried veggies to turn it into a full meal.
Asian Meatballs with Sweet Chili Sauce Recipe
Asian Meatballs with Sweet Chili Sauce – an easy slow cooker recipe with juicy meatballs simmered in a sweet, tangy, slightly spicy sauce. Perfect for appetizers, parties, or dinner!
Ingredients
- 1 lb meatballs
- ½ cup sweet chili sauce
- 1 cup chicken broth
- 1 tablespoon rice vinegar
- ¼ cup soy sauce
- 2 teaspoon brown sugar
- 2 teaspoon sesame oil
- 1 tablespoon minced garlic
- Chopped green onions
Instructions
- Add all ingredients (meatballs, sweet chili sauce, chicken broth, rice vinegar, soy sauce, brown sugar, sesame oil, and garlic) to the slow cooker. Stir to coat the meatballs evenly in the sauce.
- Cover and cook on Low for 4–6 hours, or until the meatballs reach an internal temperature of 165°F.
- Stir the meatballs every hour or so to make sure they are evenly coated and soaking up the sauce.
- Once cooked, sprinkle with chopped green onions and give everything a final stir so the sauce clings to the meatballs.
- Serve hot directly from the slow cooker or keep on the “Warm” setting until ready to serve.
Notes
- Cooking Method – I make this in the slow cooker, but you can also cook it on the stovetop. To do this, add all the ingredients to a large pot, bring to a simmer, and let cook in the sauce for about 20–30 minutes, stirring occasionally, until the meatballs are cooked through.
- Frozen vs. Fresh Meatballs – Both work! Frozen meatballs save time, but fresh will give you more control over seasoning.
- Spice Level – Thai sweet chili sauce is mild. If you want more heat, add sriracha, chili garlic paste, or crushed red pepper flakes.
- Make Ahead – These reheat well and can also be kept on the slow cooker “Warm” setting for serving at parties or potlucks.
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Nutrition Information:
Yield: 15 Serving Size: 2 meatballsAmount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 499mgCarbohydrates: 8gFiber: 1gSugar: 6gProtein: 5g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
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