Thursday, July 7, 2016

Sriracha Honey Slow Cooker Meatballs

 This is for the sriracha lover in you. Sriracha Honey Slow Cooker Meatballs are hot, sweet, tangy and wildly addictive. A simple recipe, this dish just about cooks itself. Add the sauce ingredients, form the meatballs.  Toss them in the slow cooker and viola. The best make ahead game day or any day food. What more could you ask for?

This is for the sriracha lover in you. Sriracha Honey Slow Cooker Meatballs are hot, sweet, tangy and wildly addictive. A simple recipe, this dish just about cooks itself. Add the sauce ingredients, form the meatballs.  Toss them in the slow cooker and voila. The best make ahead game day or any day food. What more could you ask for?

Chad and I fell in love with the sriracha honey a few years ago and ever since, sriracha has been a staple in my pantry. A little bit here a little bit there.  Then I created the ultimate Easy Crockpot Sriracha Honey Chicken Wings and there was no turning back. The sweet and spicy combination is absolutely incredible.

Chad flipped over these meatballs. He loves spicy food and these were just perfect for him. I have to say my heat tolerance is about medium (most days) and these meatballs just about push the envelope for me. I actually drizzled a little honey on my serving to add a little extra sweetness.

These are the perfect game day bite, awesome for dinner served over some rice or even potatoes. I made an extra batch and stuck them in the freezer, I will pull them out and serve them for a quick appetizer for an upcoming party. Easy peasy.
The whole dish is beyond easy. You literally just add the sauce ingredients to the slow cooker, form meatballs and toss them in.  Let it cook and serve. It couldn't be more simple. The sriracha provides a fabulous flavor profile with red chiles, garlic and vinegar being the stars of the show. Once the honey combines with sriracha it is a match made in heaven. These meatballs hot, tangy, sweet and wildly addictive.

These will make the perfect appetizer at your next party. Just form them into 1 tablespoon size meatballs and toss in the slow cooker. Your guests will go crazy for them.


With love from our simple kitchen to yours. 


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Sriracha Honey Slow Cooker Meatballs
MAKES 24  |  ACTIVE TIME 20 Min  |  TOTAL TIME 4 Hours 20 Minutes

1 cup sriracha hot chili sauce (Huy Fong, the one with the rooster on the package)
1 cup honey
1/4 cup fresh lime juice (approximately 2 limes)
2 pounds lean ground beef (I used 85%)
1 cup panko bread crumbs
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
2 large eggs

Combine sriracha, honey and lime juice in a slow cooker on high heat.

In a large bowl add remaining ingredients, except eggs. Stir sriracha sauce in slow cooker until combined.  Taste and add additional honey or sriracha as necessary to suit your heat preference. Add 1/4 cup of sauce into meatball mixture, fold mixture together 2 times, then add eggs. 

Mix well, do not over mix or you will have tough meatballs. Place a sheet of wax paper (approximately 9"x9") on your countertop. Using a 2 tablespoon scoop, portion out meat and place on wax paper.  After all meatballs have been scooped, roll into balls and place them into the slow cooker. Once about half of the meatballs are in the slow cooker, spoon sauce over the tops of them. Continue adding meatballs until they are all in the slow cooker.  You may have to layer them, just be sure the bottom layer is thoroughly coated in sauce before you add the next layer.

Reduce heat to low, cover slow cooker and cook for 4-8 hours. Serve and enjoy.

COOK'S NOTE:  If you lightly wet your hands the meatballs will form better and crack less.

You can take the lid off after 2 hours to allow the sauce to thicken or you can transfer the sauce to saucepan on the stove top and cook until reduced by half, or to desired consistency. The meatballs are perfect whether the sauce is cooked down or not. It is personal preference.

Sriracha is HOT is it HOT CHILI sauce. This recipe is medium heat. If you prefer insanely hot, decrease the amount of honey and increase the sriracha. If you prefer milder heat increase the honey and decrease the sriracha.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Originally published 11/9/14


  1. I don't want to insult your amazing cooking by asking this.... but can I use frozen meatballs and add the sauce?

    1. Of course you can. Cooking in the sauce definitely adds to it, but the dish would be great even using frozen. Enjoy and let us know how it goes.

  2. Does the sauce get greasy since these are cooked raw?

    1. Mine did not, but you could use a leaner beef if you are concerned about that. 93% would be great too. Enjoy and let us know how it goes.

  3. When you freeze a batch, do you just do the meatball part and add the sauce when you cook them?

  4. Can you use Italian meatballs?

  5. These are amazing.

  6. I'm pretty picky with my meat and have to admit, I rarely touch meatballs. But, I'll also confess, these look pretty delish! Thanks for sharing :)

  7. I will definitely be making these. We love Sriracha anything.

  8. Just put a batch of these in for my husband. I'm not big on siracha sauce but he has been on a hot sauce kick lately. He saw these and asked for me to make them. Hopefully he likes them!

  9. So should they be cooked after 4 hours?

    1. It depends on your slow cooker. They could be done at 4. Press on them, if they are firm like a meatball they are most likely done. Pull one out and break it apart to make sure. Enjoy!

  10. Is 4 hours on low long enough or should it be on high?

  11. So, I just mix the sauce together then start on my meatballs and then just throw them into the sauce to cook?? Sounds too easy, just making sure before I start..

    1. That is absolutely correct. They are so easy and fabulous. Let us know how it goes. Enjoy!

  12. I made these two nights ago and it was a huge hit! I followed the recipe to a tee, and cooked it on low for 6 hours. They were a bit too spicy for my taste, so next time I make them (there will definitely be a next time!) I will alter the amount of sriracha just a tad. Also, some of my meatballs came out burnt, while most came out perfectly cooked. I don't know why, if was the crockpot I'm using or what, I'm still pretty new at this. Regardless, they were fantastic! :-)

  13. I've made these before and they were a huge hit. I froze some and took them out to defrost and we picked at them with dinner last night. again, huge hit. So I have a party coming up this weekend and want a double batch. Do you think that would work in one crockpot? I was also thinking I could make a batch Thursday. Make another batch Friday. Then just load them in one crockpot to take to the party? Your thoughts?

  14. I have made these once and I'm making them again because my boyfriend and I fell in LOVE. We are the type of people that could put sriracha sauce on anything. The first time was a little spicy so I made it with more honey this time. Thank you for this amazing recipe. I have shared it with some of my coworkers as well because I was bragging about it. hehe.

  15. Just one thought, save your bread crusts etc and make your own breadcrumbs x

  16. Could you cook them on low?


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