Ingredients:

  • 2 lbs frozen Homestyle or Angus beef meatballs
  • 18 oz Thai Sweet Chili Sauce
  • 2 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 3 stalks green onions, thinly sliced
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Place the 2 lbs frozen meatballs into the bottom of the slow cooker. Note: No need to thaw them; the slow cooker handles that perfectly.
  2. In a medium bowl, combine the 18 oz Thai Sweet Chili Sauce, 2 tbsp rice vinegar, 1 tbsp soy sauce, minced garlic, and grated ginger.
  3. Pour the mixture over the meatballs until they are thoroughly submerged or coated.
  4. Cover and cook on HIGH for 2 hours or LOW for 4 hours.
  5. At the one hour mark, give the pot a gentle stir until the sauce looks glossy and the meatballs are dark.
  6. Ensure the meatballs reach an internal temperature of 165°F (74°C).
  7. If the sauce looks too thin, crack the lid slightly for the last 15 minutes until the glaze thickens and bubbles.
  8. Fold in half of the sliced green onions right before serving.
  9. Transfer to a serving platter and sprinkle with the remaining green onions and 1 tbsp sesame seeds.
  10. Provide toothpicks or serve over rice for a full meal.