Gather all your ingredients: ground meat, panko breadcrumbs, minced garlic, egg, salt, pepper, sweet chili sauce, soy sauce, and lime juice.

In a large mixing bowl, combine ground meat with panko breadcrumbs, minced garlic, egg, salt, and pepper. Mix gently until combined.

Roll the mixture into uniform balls, about the size of 2 tablespoons each, aiming for 24 meatballs.

In a separate bowl, whisk together sweet chili sauce, soy sauce, and lime juice until well combined.

Transfer the meatballs to the crockpot in a single layer and pour the sauce over them, ensuring all meatballs are coated.

Cook in the crockpot on low for 6 hours or high for 2-3 hours, ensuring the internal temperature reaches 165°F.

When done, gently stir the meatballs in the sauce to coat before serving warm, garnished if desired.