Slow Cooker Spicy Maple Meatballs
Slow cooker spicy maple meatballs are sweet, savory and carry a punch! These easy crock-pot meatballs are perfect for appetizers or as a main course. The maple-sichuan chili crisp glaze creates an addictingly wonderful sauce.
Servings: 8 servings
Calories: 374kcal
Equipment
- measuring cups and spoons
- meat thermometer optional
Ingredients
- 24 oz meatballs fresh or frozen
- ⅔ cup real maple syrup*
- ¼ cup Sichuan Chili Crisp
- 1 tablespoon chili oil
- 2 tablespoon soy sauce
- broccolini optional if serving as a meal
Instructions
- To a greased slow cooker, add ⅔ cup real maple syrup*, ¼ cup Sichuan Chili Crisp, 1 tablespoon chili oil, and 2 tablespoon soy sauce and stir to combine
- Add 24 oz meatballs and stir to fully coat with sauce
- Cover and cook on low heat for 4-6 hours or high heat for 2-3 hours
- Stir again before serving
- Optional: About 30 minutes prior to serving, add broccolini to top of meatballs and cover allowing the vegetable to steam.
- When broccolini is cooked to your liking, serve and enjoy!
Video
Notes
*This recipe can be made with homemade or frozen packaged meatballs. If you are making homemade meatballs, use a meat thermometer to confirm when the meatballs are fully cooked.
*optional - for a thicker glaze, add potato starch, one tablespoon at a time, until desired consistency is achieved. I usually use about 1-2 tablespoons with this recipe. The sauce will thicken pretty quickly, but be careful not to add too much starch as the sauce will turn grainy.
Nutrition
Calories: 374kcal | Carbohydrates: 18g | Protein: 15g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 61mg | Sodium: 302mg | Potassium: 314mg | Fiber: 0.04g | Sugar: 16g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
