These tender, flavor-packed meatballs are first baked to perfection, then simmered in a sweet and spicy Sriracha-infused sauce—making them the ultimate crowd-pleasing appetizer for any gathering.
This post is a collaboration with Kroger.
In This Post
Effortless Slow Cooker Meatballs
Is there anything more irresistible at a party than a tray of saucy meatballs?
Honestly, I’ve never seen a buffet where these bite-sized delights didn’t steal the show. The moment a slow cooker full of meatballs appears, the compliments start rolling in: “Wow, these look amazing! Just one more…”
And then another.
And maybe one after that.
When Kroger invited me to create a special recipe for New Year’s celebrations, I imagined myself indulging in delicious bites. Then I thought, “What’s one last treat before those healthy resolutions take over?”
The answer? These fiery, flavor-loaded meatballs.
What Goes Into These Slow Cooker Meatballs?
This recipe is surprisingly simple but delivers big on taste. Homemade pork meatballs are smothered in a sticky, spicy-sweet Sriracha glaze that’s impossible to resist.
Here’s what you’ll need:
- For the Meatballs:
- Ground pork
- Egg yolk (for binding)
- Soy sauce
- Fresh ginger & garlic
- Chopped green onions & cilantro
- Panko breadcrumbs
- For the Sauce:
- Sriracha ketchup (or regular ketchup + Sriracha)
- Red pepper jelly
- Brown sugar
- A dash of sesame oil
How to Prepare These Flavorful Meatballs
Jelly-glazed meatballs have been a party staple for ages, but this version takes them to the next level with a bold Sriracha twist.
The meatballs themselves are seasoned with soy sauce, garlic, green onions, and cilantro (skip it if you’re not a fan). A single egg yolk keeps them firm yet tender, while panko breadcrumbs add a light, crispy texture without turning gummy.
Instead of frying, I bake them—less mess, same delicious results.
The sauce is where the magic happens. A mix of ketchup, pepper jelly, and brown sugar creates the perfect balance of sweet and spicy. Kroger’s Sriracha ketchup adds an extra kick, but you can easily adjust the heat to taste.
For the jelly, I love Private Selection Red Pepper Jelly—it’s just the right blend of sweetness and spice. (Their Oregon Pear & Pepper Jelly would also work beautifully here!)
Once the meatballs are baked, they simmer in the slow cooker for about two hours until perfectly glazed. Serve them straight from the pot, in a bowl with toothpicks, or even over soba noodles for a heartier dish.
FAQ:
Can I Use Frozen Meatballs?
Yes, but homemade ones have deeper flavor. That said, the sauce is so good, it’ll still be delicious!
No Sriracha Ketchup?
Mix 1 tsp Sriracha into regular ketchup and adjust to taste.
Other Meat Options?
Lean ground beef could work, but pork keeps them extra juicy.
Stovetop Method?
Possibly—try baking them low and slow in the oven if you don’t have a slow cooker.
Freezing?
Absolutely! Freeze them cooked (with or without sauce) for quick meals later.
Doubling the Recipe?
Go for it—just make sure your slow cooker can handle the extra volume!
Pro Tips:
- For milder heat, blend Sriracha ketchup with regular. For maximum spice, use all Sriracha.
- Prefer less salt? Opt for low-sodium soy sauce and adjust seasoning.
- The meatballs don’t need to be fully cooked before slow cooking—they’ll finish there.
Serving Suggestions:
- Over soba noodles for a satisfying meal
- With a crunchy Asian cucumber salad
- Paired with coconut rice or pickled cucumbers
Recipe Ideas to Serve With Your Meatballs
These little meatballs make for a pretty fantastic appetizer all on their own, but you can totally make a meal out of them! Here’s how…
- Yummy Bowl: Soba Noodles with Sriracha Meatballs
- Salad: Crunchy Asian Cucumber Watermelon Salad
- Starchy Side: Easy Coconut Rice
- Side: Sweet and Sour Asian Pickled Cucumbers
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #every_day_delicious_kitchen.
Spicy Sriracha Meatballs Made in the Slow Cooker
Ingredients
- For the meatballs:
- 1 pound ground pork
- 1 egg yolk whisked
- ¼ cup soy sauce
- 1 tablespoon fresh ginger grated or finely minced (about 1-inch knob)
- 2 cloves garlic pressed or finely minced
- 1 teaspoon freshly ground black pepper
- ¼ cup chopped green onion . about 3 green onions
- ¼ cup fresh cilantro leaves minced
- ½ cup panko bread crumbs
- For the meatball sauce:
- ¾ cup Kroger Sriracha ketchup *
- ¼ cup regular ketchup
- 1 10- ounce jar pepper jelly
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 teaspoon sesame oil
- Green onion and sesame seeds for garnish
Instructions
- In a medium bowl, add the pork and drizzle with the egg yolk, soy sauce, ginger, garlic and ground pepper and gently mix together with your fingers. Add the green onion, cilantro leaves and panko bread crumbs and mix gently until incorporated. Refrigerate for 30 minutes.
- Line a baking sheet with aluminum foil or parchment paper and preheat the oven to 400 degrees F.
- Use a small scoop or spoon to form ½-inch balls and gently roll between your palms and place on the baking sheet. Bake for 10 minutes or until golden brown. The meatballs may not be cooked all the way through and will continue to cook in the slow cooker. Transfer to a slow cooker.
- For the sauce, in a medium size bowl or 4 cup measuring cup, mix the Sriracha ketchup with the regular ketchup, pepper jelly, soy sauce, brown sugar and sesame oil. Pour over the meatballs and cook on high for 2-3 hours or low for 4-6 hours.
- Garnish with chopped green onion and sesame seeds and serve.
Notes
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