Slow Cooker Meatballs in Peanut Chile Sauce

This is a wonderful and easy recipe. It is very flavorful and exotic but kids like it too. Recipe compliments of Stephanie O'Dea. You can use frozen meatballs, straight from the freezer or your own favorite meatball recipe. Make sure you shake the coconut milk well

• Ready In: 6 hrs 10 mins
• Serves: 10

Ingredients

• 40  meatballs
• 2  tablespoons chunky peanut butter
• 1  cup coconut milk, canned
• 1  tablespoon  red chili paste
• 2  teaspoons fish sauce
• 1 1⁄2 teaspoons granulated sugar

Directions

1. use a 4 quart slow cooker. if using a 6 quart slow cooker, decrease cooking time by 1 hour.
2. Put meatballs in slow cooker.
3. Add peanut butter and coconut milk.
4. Drop in red chile paste.
5. Add fish sauce and sugar.
6. Stir to combine(it won't be perfect because peanut butter will be "clumpy".
7. Cook on low 4-6 hours or until peanut butter mixture is fully melted and meatballs are heated throughout.
8. Serve as a hot appetizer or as an entree with steamed rice.