Looking for an easy meatball crockpot appetizer for game day? Sweet pairs with spicy in this Sweet Sriracha Meatballs recipe…the perfect addition to any party menu! You can even tone down the spiciness for a more kid friendly dish.
Sweet Sriracha Meatballs
Today I’m participating in the Winter Edition of Freaky Friday, a recipe swap among bloggers, organized by Michaela from An Affair from the Heart. The recipe I am sharing with you today is from Who Needs a Cape!
Who Needs a Cape is made up of a group of women who met online while they were pregnant and became good friends. They’re from all over the United States, and they share home and DIY posts as well as recipes.
I think of them as the queens of the freezer meal though! If you’re looking for easy meals to get you through the busy week, you need to check out their freezer meal section!
With the big game coming up this weekend and March Madness not too far behind, I went with a meatball crockpot appetizer recipe. Some of the others I considered making were this Bacon Jalapeno Popper Dip and this Blue Cheese Bacon Buffalo Bread. I like bacon, can you tell? In the end though, I went with the meatball crockpot appetizer because — one, it was easy, and two, I had a feeling everyone would like it. What’s easier than a meatballs recipe where you can just dump everything in the crockpot together and leave?!
You can either pre-make your meatballs or use frozen. I made my own, just because I never use frozen. Spray your slow cooker with a non-stick cooking spray or wipe the bottom and sides with olive oil. Then place your meatballs in the slow cooker and turn it on low.
Then you mix together your Sriracha, jellied cranberry sauce, brown sugar and honey, and pour it over the meatballs. Cook for 2-3 hours on low, stirring every so often, and you’re ready to go!
You’ll notice that this meatball appetizer recipe calls for either a 1/3 or 2/3 cup each of Sriracha and brown sugar. Whichever measurement you use, you’ll want to use the same for both. If you want to tone down the spice, use 1/3 cup of each rather than 2/3 cup. Heather from Who Needs a Cape suggests that if you are serving to kids, you may want to use only 1/3 cup. I used 2/3 cup in mine. My youngest son, who isn’t a huge fan of spicy, liked them…the spice wasn’t too much for him. However, he is a teenager and is used to his spice loving mom going overboard with the spicy at times, so this probably felt mild to him.
- 2 lbs of meatballs (I made my own, but you can just as easily use frozen if you are short on time)
- ⅓ -2/3 cup of Sriracha
- 1 can of jellied cranberry sauce
- ⅓ - ⅔ cup of brown sugar
- ⅓ cup of honey
- Spray your slow cooker with non-stick cooking spray or rub a thin layer of olive oil along the bottom and sides (I did the latter, as I don't use cooking spray)
- Add meatballs to slow cooker and turn on low
- Mix together remaining ingredients and pour over the top.
- Heat for 2-3 hours stirring occasionally.
- Serve warm.
I hope you enjoy this Sweet Sriracha Meatballs recipe! If you make it for game day or another party, let me know what you think!