These party meatballs, coated in a deliciously sticky sweet chili sauce are a must for parties, Super Bowl, and the holidays. This crowd-pleasing appetizer is always the first to go.
So friends, the holiday season or entertaining guests can be a super stressful time. So why not make it easier with these party meatballs done right! Yep, your trusty slow cooker is what you will need for this one.
What I love about this appetizer is that the sauce transforms into this delicious gooey, flavorful sauce that you can’t get enough of. Meatballs are so versatile you can even make these Meatball Pita Pockets or these Cranberry Meatballs.
This is a dish with minimal effort and maximum reward. And, I’ll tell you from experience, make sure to fill your slow cooker to the max as these literally disappear and your family is going to be asking for more.
Table of Contents
Ingredient Notes & Variations
Here is what I love using, but feel free to use some of the suggested swaps or use this as a base for your own creations or adjust it according to your dietary requirements.
For The Meatballs:
- Ground meat. you can use any ground meat of your choice from turkey, chicken or beef. We’ve made a beef and pork combo as beef adds depth, while pork provides richness and moisture.
- Plain breadcrumbs. These bind the mixture together and absorbs moisture, so you have a light and soft texture. You can substitute in panko, crushed crackers, or even oats and gluten free breadcrumbs for a gluten-free option.
- Egg. This is the binder, helping the meatballs hold their shape as they cook without becoming tough.
- Spices. A combination of garlic powder, onion powder, salt and freshly ground black pepper adds all the flavor. Italian seasoning works too.
For the Raspberry Chili Sauce:
- Raspberry jam or preserves. Adds sweetness, tang, and a fruity touch that works so well with savory meatballs. Use a high-quality jam so you get that full flavor.
- Sweet chili sauce. Brings mild heat, a nice stickiness, and a glossy finish to coat the meatballs. You can also add a pinch of red pepper flakes to the sauce or anything else to spice it up.
- Soy sauce. Helps the sauce to not be overly sweet.
- Apple cider vinegar. Balances the sweetness. White wine vinegar works too.
- Optional garnish at the end. Green onions or parsley.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How to Make Party Meatballs
Get the complete ingredients list and instructions from the recipe card below.
In a large bowl, combine the ground meat, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined (do not overmix). Roll the mixture into small, 1-inch meatballs.
For the best flavor and texture, heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. They do not need to be cooked through.
In the basin of your slow cooker, whisk together the raspberry jam, sweet chili sauce, soy sauce, and apple cider vinegar until smooth.
Add the meatballs (browned or raw) to the slow cooker and stir gently to coat them completely in the sauce. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the meatballs are cooked through and tender.
Give the meatballs a final stir to ensure they are coated in the glossy sauce. Set the slow cooker to the “Keep Warm” setting for serving. Garnish generously with freshly chopped green onions or parsley for a pop of color and freshness.
Bintu’s Recipe Tips
I’ve made this enough times to know that these tips and tricks make a big difference:
- If you want to make this even easier, then start with store bought meatballs.
- For a thicker, stickier sauce, remove the slow cooker lid during the last 20 minutes to let excess moisture evaporate.
- Use a slow cooker liner to make cleanup easier.
- Mix the meatball ingredients just until they come together. If you overwork the meat mix it can result in tough meatballs.
- While you can put the meatballs in raw, searing them first develops a richer, deeper flavor and helps them hold their shape better during the slow cooking process.
- Since the jam is a main flavor, using a good quality raspberry preserve (one with seeds and real fruit pieces) will yield a much better-tasting sauce.
Serving Suggestions
These meatballs are so flexible. Set them out as a party appetizer with toothpicks and a sprinkle of green onion, or leave them in the slow cooker on warm until guests arrive. They fit perfectly on any buffet spread and look festive.
If you’re serving them as a main dish, pile them over Mashed Potatoes, Instant Pot Cilantro Lime Rice, or tuck them into easy Yeast Rolls or sliders.
More Appetizers You Might Like
If you love appetizers take a look at these too.
- Blistered shishito peppers.
- Chicken taco Pinwheels.
- Cream cheese bruschetta.
- Chicken shawarma wraps.
- Buffalo chicken sliders.
- Chicken bacon ranch wraps.
- Easy pigs in a blanket.
- The best party food ideas.
- The best chicken wings recipes.
Storage & Make-Ahead
- Make it ahead: You can make these ahead, cook them, cool them and store them in the refrigerator. Reheat gently in the slow cooker or on the stove.
- Refrigerate: Cool the leftovers and then store it in an airtight container for 3-5 days.
Tools To Make These Party Crockpot Meatballs
- Why not treat yourself with this crockpot.
- Some measuring cups and spoon would be good.
- Get a great skillet for searing.
Did you make this recipe? Then I would love to hear how it turned out. Please leave a comment and star rating below. And I really appreciate you sharing this recipe with your family and friends. Enjoy every mouthful 😊🍲 – Bintu
Get The Party Meatballs Recipe
Party Meatballs
Ingredients
For the Meatballs:
- 2 lbs (900g) ground meat (a mix of beef and pork is excellent)
- 1 cup (115g) plain breadcrumbs
- 1 large egg beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
For the Raspberry Chili Sauce:
- 1 cup approx. (340g) raspberry jam or preserves
- ½ cup (120ml) sweet chili sauce
- 2 tablespoon (30ml) soy sauce
- 1 tablespoon (15ml) apple cider vinegar
For Garnish:
- Freshly chopped green onions or parsley
Instructions
- In a large bowl, combine the ground meat, breadcrumbs, beaten egg, garlic powder, onion powder, salt, and pepper. Mix gently with your hands until just combined (do not overmix). Roll the mixture into small, 1-inch meatballs.
- For the best flavor and texture, heat the olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. They do not need to be cooked through.
- In the basin of your slow cooker, whisk together the raspberry jam, sweet chili sauce, soy sauce, and apple cider vinegar until smooth.
- Add the meatballs (browned or raw) to the slow cooker and stir gently to coat them completely in the sauce.
- Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours, until the meatballs are cooked through and tender.
- Give the meatballs a final stir to ensure they are coated in the glossy sauce. Set the slow cooker to the “Keep Warm” setting for serving. Garnish generously with freshly chopped green onions or parsley for a pop of color and freshness.
Notes
- For a thicker, stickier sauce, remove the slow cooker lid during the last 20 minutes to let excess moisture evaporate.
- Use a slow cooker liner to make cleanup easier so you can avoid scrubbing at the end.
- Mix the meatball ingredients just until they come together. If you overwork the meat mix it can result in tough meatballs.
- While you can put the meatballs in raw, searing them first develops a richer, deeper flavor and helps them hold their shape better during the slow cooking process.
- Since the jam is a main flavor, using a good quality raspberry preserve (one with seeds and real fruit pieces) will yield a much better-tasting sauce.
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