These sweet and savory meatballs are incredibly simple to make and always a crowd-plepleaser. They simmer in a delicious sauce, making them tender and bursting with flavor.

Yields: 6-8 servings (as an appetizer)

Prep time: 5 minutes

Cook time: 2-4 hours

Ingredients:

• 1 (32-ounce) bag frozen fully cooked meatballs (beef, pork, turkey, or a mix – avoid Italian seasoned if you want a purely Asian flavor profile)
• 1 (10-12 ounce) bottle sweet chili sauce (Thai sweet chili sauce works best)
• 1/4 – 1/2 cup hoisin sauce (adjust to your sweetness preference)
• 1 tablespoon soy sauce (optional, for extra savory depth)
• 1 teaspoon fresh ginger, grated (optional, for a fresh kick)
• 1 clove garlic, minced (optional)

For Garnish (Optional):

• Sliced green onions
• Sesame seeds

Equipment:

• 4-quart or larger slow cooker (Crockpot)

Instructions:

1. Combine Sauce Ingredients:

* In a medium bowl, whisk together the sweet chili sauce, hoisin sauce, optional soy sauce, grated ginger, and minced garlic until well combined.

2. Add Meatballs to Slow Cooker:

* Place the frozen, fully cooked meatballs into your slow cooker.

3. Pour Sauce Over Meatballs:

* Pour the prepared sauce mixture evenly over the frozen meatballs.

* Gently stir to ensure all meatballs are well coated with the sauce.

4. Cook:

* Cover the slow cooker and cook on LOW for 3-4 hours or on HIGH for 1.5-2.5 hours, or until the meatballs are heated through and the sauce is bubbly and thickened slightly. The longer they cook on low, the more tender and flavorful they’ll become.

* Stir occasionally if possible, especially during the last hour, to ensure even coating and prevent sticking.

5. Serve:

* Once cooked, if desired, garnish with sliced green onions and a sprinkle of sesame seeds.

* Serve hot with toothpicks as an appetizer, or over rice for a simple meal.

Tips for Success:

• Frozen Meatballs are Key: This recipe relies on pre-cooked frozen meatballs for ultimate ease. No need to thaw them beforehand.
• Don’t Overcrowd: If you’re doubling the recipe, consider using a larger slow cooker or cooking in batches if your slow cooker is too full, as this can affect cooking time and sauce consistency.
• Adjust Sweetness/Spice: Sweet chili sauces vary in sweetness and heat. Taste your sauce mixture before adding the meatballs and adjust the hoisin (for sweetness) or add a pinch of red pepper flakes (for more heat) if desired.
• Thickening the Sauce (Optional): If you prefer a thicker sauce, you can create a cornstarch slurry. In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this into the slow cooker during the last 30 minutes of cooking.
• Variations:
  • Grape Jelly & Chili Sauce: A very popular and easy variation uses equal parts grape jelly and Heinz Chili Sauce. Simply melt the jelly in the slow cooker or a saucepan, then whisk in the chili sauce before adding the meatballs.
  • Pineapple Chunks: For a Hawaiian twist, add a can of drained pineapple chunks (or a splash of pineapple juice) along with the sauce.
  • Bell Peppers: Add diced red or green bell peppers during the last hour of cooking for added color and a slight crunch.
  • Different Jams/Preserves: Experiment with apricot preserves or strawberry jam instead of hoisin for a different sweet note.
  • Gochujang: For a Korean-inspired sweet and spicy kick, add a tablespoon or two of Gochujang (Korean chili paste) to the sauce mixture.

Serving Suggestions:

• Appetizer: Serve with toothpicks on a platter for parties.
• Main Course: Serve over steamed white or brown rice with a side of steamed vegetables (like broccoli or green beans).
• Sliders: Serve on small slider buns for mini meatball sandwiches.