Chili Dijon Pork Meatballs

You know that quiet sort of craving that sneaks up on you midweek – when you’re halfway through an exhausting Tuesday and want something warm, comforting, a little sharp and sweet, maybe even a touch spicy – but really, really easy? That’s when these pork meatballs with chili sauce and Dijon mustard do their magic. The smell while they cook (slowly, patiently) fills the whole kitchen – it’s all garlic and tang and something cozy you can’t quite name. It feels like coming home from somewhere.

Why You’ll Crave It

• They’re wildly flavorful – sweet chili warmth, tangy Dijon bite… it clings to the meatballs like a dream.
• Just five ingredients – nothing fussy or hard to find, it’s pantry-friendly and weeknight ready.
• The slow cooker handles it all while you do… well, anything else.
• They hold their shape and stay so tender – seriously, no dry or rubbery meatballs here.
• Fancy enough for friends, easy enough for lunch on the couch with fluffy socks.

The first time I made this, I left it in the slow cooker while walking the dog… came home and it smelled like someone else had been cooking just for me.

What You’ll Need

• 500g ground pork: soft and rich, perfect for soaking up all that sharp-sweet flavor
• 200ml chili sauce: the sweet bottled kind, not hot sauce – it’s all about balance
• 2 tablespoons Dijon mustard: smooth, tangy, with just enough kick to surprise you
• 100g breadcrumbs: plain works fine – they hold everything together without fuss
• 1 egg: to bind everything, humble but crucial

Easy How-To

Mix It All Up

In a big-ish bowl, toss in the ground pork, breadcrumbs, and your egg. Add a generous pinch of salt, a bit of pepper, and maybe some minced garlic if you’re feeling it. Use your hands – gently but without overthinking it – and mix until it’s just combined. Don’t mash it to death.

Form Your Meatballs

Wet your hands a little (helps keep things from sticking), then roll the mix into small balls, about an inch across. Don’t stress if they’re not perfect – rustic is charming.

Make the Sauce

In another bowl – just something simple – whisk together the chili sauce and Dijon mustard. That’s it. Don’t overcomplicate. The magic’s in letting the two swirl together.

Layer It All in the Slow Cooker

Drop the meatballs gently into the bottom, trying not to squish them. Pour the sauce over so they’re mostly coated – it doesn’t have to drown them, just a generous pour.

Let the Time Work For You

Put the lid on, set the heat to low, and step away. Come back in 5 to 6 hours. The pork slowly becomes tender, the sauce thickens slightly, and the whole thing becomes one, dreamy, saucy bite.

Serve It Warm

Use a spoon with slots (or just a regular one carefully). Lift the meatballs out gently – they’re soft. Spoon some sauce over. Maybe a sprinkle of chopped herbs if you feel fancy that day.

Good to Know

• If they look pale at first, trust the process – they soak up color while they cook.
• You can sear the meatballs briefly in a pan before slow cooking – I don’t always, but it adds a browned edge which is lovely.
• They’re surprisingly nice cold in a sandwich… not elegant, but deeply satisfying.

Serving Ideas

• Serve over white jasmine rice, with extra spoonfuls of sauce
• Stuff into warm pita with shredded lettuce and quick pickles
• Let them shine atop creamy mashed potatoes, with a spoonful of the pan juices

Top Tricks

• Add a splash of soy sauce or a tiny dash of vinegar to the chili-Dijon mix if you want more depth (or brightness… depending what it’s missing)
• If your breadcrumbs are quite dry, mix them with a spoonful of milk first – it helps with texture

Frequently Asked Questions

Can I use ground turkey instead of pork?

Absolutely. It’ll be leaner and a touch lighter – still good, but maybe watch that it doesn’t dry out, especially if you go the extra mile and sear them.

What chili sauce should I use?

Something like the classic Thai sweet chili sauce works perfectly – it has that gentle heat and stickiness that balances so well with the Dijon.

Can I freeze the meatballs?

Yes. After cooking, let them cool fully, then freeze them in the sauce. They reheat nicely on the stove with a splash of water or broth.

Do I need to stir them during cooking?

Nope! Leave them be. Stirring might break them apart. Just trust the slow heat and resist the urge to peek too often.

Can I double the recipe?

Yes, though you might need a bigger slow cooker – or cook them in two layers very gently, adding a bit more sauce to keep it all juicy.