Slow Cooker Thai Chili Peanut Meatballs

Course: Main Course

Cuisine: American

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours 5 minutes

Servings: servings

Calories: 436kcal

Author: Melanie Bauer | Melanie Makes

These Slow Cooker Thai Chili Peanut Meatballs take just five minutes to prepare and are the delicious answer to getting dinner on the table quick!

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Ingredients

28 ounce package frozen meatballs
1/4 cup peanut butter
2 14.5-ounce cans coconut milk
2 tablespoons red chile paste
4 teaspoons fish sauce
3 tablespoons sugar
chopped peanuts and parsley to garnish

Instructions

Add frozen meatballs to 6 quart slow cooker.
Add peanut butter, coconut milk, red chili paste, fish sauce and sugar.
Stir meatballs and sauce to combine.
Cook on HIGH 2-4 hours or on LOW 4-6 hours.
Stir meatballs and sauce to combine.
Cook on HIGH uncovered an 30 minutes to allow sauce to thicken.

Notes

TIP: I like to make this recipe in this slow cooker – it comes in 4, 6 or 8 quart options – or using the slow cooker function of my Instant Pot. If using your Instant Pot, you’ll want to use the tempered glass lid instead of the top that comes with it and is used for pressure cooking.

TIP: Don't worry about the coconut milk fat solids that don't mix well. As they are heated, they will melt and form a sauce which you can easily stir later.

Adapted from Slow Cooker Meatballs in Peanut Chile Sauce.

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