Slow-Cooker Sticky Thai Meatballs

READY IN: 10hrs




  • In the bowl of a food processor, combine lemongrass, shallot, garlic, jalapeno, ginger and fish sauce. Process until the mixture forms a paste.
  • Heat oil in a large skillet over medium heat. Add half of the aromatic paste, reserving the rest for the meatballs. Cook, stirring, until fragrant, about 2 minutes. Stir in Thai chili sauce, brown sugar, soy sauce and rice vinegar and cook for 1 minute.
  • Stir in water and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring occasionally, until reduced by half. Transfer the mixture to a slow cooker, cover and set to low for at least 5 and up to 8 hours.
  • Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine reserved aromatic paste with ground chicken, panko, egg and half of the sliced scallion (1/4 cup). Season with salt and pepper. Using wet hands to prevent sticking roll the ground chicken into golf ball–sized balls. If the mixture is too wet to form meatballs, add 1 tablespoon of additional panko at a time until it is easier to shape.
  • Broil meatballs until browned on top, about 7 minutes. (Browning times can vary dramatically depending on oven broiler strength.) Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use; pour any juices from baking sheet into sauce in slow cooker.
  • Add meatballs to slow cooker for last 30 minutes of cooking, stirring to coat.
  • In a small bowl, combine remaining scallion (1/4 cup), cilantro, chopped peanuts and lime juice.
  • Once the cooking time is up, switch the slow cooker to the “warm” setting. Right before serving, sprinkle approximately 3/4 of the peanut mixture over the meatballs and stir. Top with the remaining peanut mixture and serve.