Description
These sticky, tangy, and slightly spicy cocktail meatballs are the ultimate crowd-pleasing appetizer. Made with a slow cooker for set-it-and-forget-it convenience, they feature a homemade sweet chili glaze that clings perfectly to juicy pork and beef meatballs.
Ingredients
- 1 pound (450g) ground pork and beef mix (50/50)
- 1/2 cup (50g) panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (240ml) sweet chili sauce
- 2 tablespoons soy sauce (low-sodium)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (optional, for extra gloss)
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (cornstarch slurry, for thickening)
Instructions
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, gently combine ground pork/beef, panko breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Do not overmix.
- Roll the mixture into 1-inch balls (yields approx. 30-40 meatballs) and place on a parchment-lined baking sheet.
- Bake meatballs for 15 minutes until browned on the outside but not fully cooked through.
- While meatballs bake, whisk together sweet chili sauce, soy sauce, apple cider vinegar, honey, and red pepper flakes in a small bowl.
- Transfer browned meatballs to a 4-6 quart slow cooker.
- Pour the glaze over the meatballs and toss gently to coat.
- Cover and cook on LOW for 4 hours.
- Check sauce consistency. If too thin, stir in cornstarch slurry and cook on HIGH for 15-20 minutes until thickened.
- Serve warm with toothpicks or small forks.
Notes
[‘Do not skip browning the meatballs in the oven; it adds flavor and prevents them from becoming mushy.’, ‘Use a meat thermometer to ensure internal temperature reaches 160°F (71°C).’, “Keep slow cooker on ‘warm’ setting after cooking to maintain texture.”, ‘Adjust sweetness by tasting the sauce before adding; add vinegar if too sweet or honey if not sweet enough.’, ‘For gluten-free version, use gluten-free panko and tamari instead of soy sauce.’]
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Appetizer
- Cuisine: Asian Fusion
Nutrition
- Serving Size: Approximately 10 mea
- Calories: 250
- Sugar: 18
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 25
- Fiber: 1
- Protein: 12
Keywords: sweet chili meatballs, slow cooker appetizer, cocktail meatballs, party food, crowd pleaser, easy appetizer, pork and beef meatballs