Sweet Crockpot Chili Meatballs are a delicious twist on a classic favorite. These meatballs are simmered in a sauce that’s both sweet and a little bit spicy, making each bite perfectly balanced and full of flavor. The slow cooker helps everything meld together, so the meatballs end up tender and juicy with a sauce that’s sticky and rich.
I love making these meatballs when I want something simple to set and forget, but still impress my family or friends. The combo of sweet chili sauce and hearty meatballs is an easy crowd-pleaser. Plus, using the crockpot means they’re ready whenever I am, and the kitchen smells incredible all day long.
These meatballs are fantastic served over rice, mashed potatoes, or even on slider buns for a fun appetizer. I often make a big batch for parties or game days because they disappear fast! If you’re looking for a no-fuss meal or snack that tastes like you spent hours, this recipe is a go-to in my house.
Key Ingredients & Substitutions
Ground Meat: I like a mix of beef and pork for juiciness and flavor, but all beef works well too. For a lighter version, you can try ground turkey or chicken.
Breadcrumbs and Milk: These keep the meatballs tender and moist. If you’re gluten-free, use gluten-free breadcrumbs or crushed crackers, and substitute milk with any plant-based milk.
Chili Sauce & Grape Jelly: The chili sauce adds flavor and tang, while the grape jelly gives sweetness and balances the spice. If grape jelly isn’t available, apricot or peach preserves are good substitutes.
Worcestershire Sauce: This adds depth and umami. If you don’t have it, soy sauce or tamari works as a substitute, but add a little less salt since these are salty.
How Do I Make Tender Meatballs That Don’t Fall Apart?
Getting the perfect texture means not overmixing the meat and using the right binders.
- Mix ingredients gently, just until combined. Overmixing makes meatballs tough.
- Let breadcrumbs soak in milk first to add moisture.
- Shape meatballs evenly (about 1 1/2 inches) so they cook uniformly.
- Browning the meatballs before slow cooking helps them hold together and adds flavor, but it’s optional.
- Cook low and slow so meatballs stay tender and soak in the sauce.
- Stir gently once or twice while cooking to keep them coated—and avoid breaking them up.
Equipment You’ll Need
- Slow cooker – I find it makes the meatballs juicy and easy to keep warm for serving.
- Mixing bowl – essential for combining the ingredients with ease.
- Meatball scoop or tablespoon – helps shape uniform meatballs for even cooking.
- Skillet (optional) – if you want to brown the meatballs before slow cooking, this is perfect for adding extra flavor.
- Serving dish or platter – great for presenting these tasty meatballs at your table.
Flavor Variations & Add-Ins
- Replace grape jelly with apricot or peach preserves for a different sweet note that pairs well with spicy sauces.
- Add chopped green onions or cilantro into the sauce for a fresh, herbal kick.
- Use ground turkey or chicken instead of beef and pork for a lighter version.
- Mix in diced bell peppers, pineapple chunks, or shredded cheese into the meatball mixture for extra flavor and texture.
Sweet Crockpot Chili Meatballs
Ingredients You’ll Need:
For The Meatballs:
- 2 pounds ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
For The Sauce:
- 1 cup chili sauce (store-bought or homemade)
- 3/4 cup grape jelly or any sweet jelly
- 1 tablespoon Worcestershire sauce
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, followed by 2 to 6 hours of slow cooking in your crockpot depending on your chosen heat setting. You can decide whether to cook on low for longer or high for a shorter time. Either way, the meatballs will be tender and flavorful.
Step-by-Step Instructions:
1. Make The Meatball Mixture:
Start by combining the breadcrumbs and milk in a large bowl. Let the breadcrumbs soak for a few minutes until they soften. Then, add the ground meat, chopped onion, garlic, egg, salt, black pepper, paprika, chili powder, and cayenne pepper. Mix gently but thoroughly until everything is combined evenly.
2. Form The Meatballs:
Shape the mixture into meatballs about 1 1/2 inches in diameter. Place them on a baking sheet or plate as you work. If you’d like, you can brown the meatballs in a skillet with a little oil over medium heat for about 3-4 minutes, turning to brown all sides. This step adds flavor and helps them hold shape but is not necessary.
3. Prepare The Sauce & Cook:
In a separate bowl, mix together the chili sauce, grape jelly, and Worcestershire sauce until smooth. Place the meatballs in your slow cooker and pour the sauce evenly over them, making sure each meatball is coated. Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Stir gently once or twice during cooking to keep the sauce mixed and meatballs coated, being careful not to break them.
4. Serve & Garnish:
When the meatballs are tender and cooked through, garnish with chopped fresh parsley for a fresh pop of color. Serve them hot as an appetizer with toothpicks or as a main dish over rice, mashed potatoes, or inside slider buns.
Enjoy your easy, sweet, and tasty crockpot chili meatballs!
Can I Use Frozen Meatballs for This Recipe?
Yes! Just make sure to thaw them completely in the fridge overnight before adding to the crockpot. This helps ensure even cooking and prevents the sauce from thinning too much.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare the meatballs and sauce separately, then refrigerate them for up to 24 hours. When ready, combine in the crockpot and cook as directed.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stove, stirring occasionally to warm evenly.
Can I Substitute the Grape Jelly?
Yes, you can swap grape jelly for other sweet preserves like apricot or peach. This will change the flavor slightly but still gives the sauce a lovely sweetness that balances the chili.
