Slow Cooker Meatballs in Peanut Chile Sauce |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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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 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.
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