Step 1: Make the Meatballs (If Using Homemade)

1. In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, egg, milk, salt, pepper, and onion powder. Mix until just combined—avoid overmixing to keep the meatballs tender.
2. Roll the mixture into 1-inch balls (you should get approximately 40 meatballs). Place them on a parchment-lined baking sheet.
3. Preheat your oven to 400°F (200°C) and bake the meatballs for 15 minutes, or until lightly browned. This step ensures the meatballs hold their shape in the crockpot.

Shortcut Option: Use 2 pounds of frozen pre-cooked meatballs to save time.

Step 2: Make the Sweet Chili Sauce

1. In a medium bowl, whisk together the sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger (if using), and red pepper flakes. Adjust the spice level by adding more or less red pepper flakes.
2. Taste the sauce and adjust the balance of sweetness and tanginess if needed. Add more honey for sweetness or rice vinegar for tang.

Step 3: Assemble in the Crockpot

1. Place the cooked or frozen meatballs in the bottom of the crockpot. Pour the sweet chili sauce mixture evenly over the meatballs, ensuring each one is well-coated.
2. Stir gently to combine, being careful not to break apart the meatballs.

Step 4: Cook the Meatballs

1. Cover the crockpot and cook the meatballs on low heat for 4–6 hours or on high heat for 2–3 hours. Stir occasionally to ensure the sauce coats the meatballs evenly.
2. The meatballs are ready when they are fully heated through, and the sauce is thick and glossy.

Step 5: Serve and Garnish

1. Transfer the meatballs to a serving dish or keep them warm in the crockpot on the “warm” setting.
2. Garnish with chopped cilantro, sesame seeds, and green onions for a fresh, vibrant finish.
3. Serve as an appetizer with toothpicks or as a main dish over rice, noodles, or mashed potatoes.