Rich and flavorful, these slow cooker Thai meatballs are an easy dump and go recipe for busy weeknights. Cooked directly in a red coconut curry sauce, the chicken meatballs are wonderfully juicy and those sweet and spicy Thai flavors shine through wonderfully.
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Adapted from my popular Thai Meatball Soup, this slow cooker recipe is an easy way to get a vibrant dinner on your plate with very little effort.
Homemade chicken meatballs are seasoned with ginger, cilantro and lime, and then cooked right in the red curry coconut sauce. Serve with sticky rice for a deliciously comforting dinner.
Be sure to check out my Slow Cooker Chicken Panang Curry and browse my other Thai and Slow Cooker Recipes.
Why make Thai meatballs in the Crockpot?
- All in one pot: There's no need to brown the meatballs, everything gets cooked right in the slow cooker for a hands off dinner.
- So tasty: Slow cooking the meatballs in the Thai curry allows the aromatics to really develop and the meatballs stay perfectly juicy and don't dry out.
- Freezer friendly: This is a great recipe to stock up your freezer with. It will keep well for up to 3 months.
What You Will Need
Ingredients for the meatballs
- Ground chicken: The mild flavor works great for these homemade meatballs and they don't dry out in the slow cooker.
- Egg: To bind the ingredients together.
- Breadcrumbs: To firm up the meatballs. Use gluten-free breadcrumbs if you have an intolerance.
- Seasonings: Ground ginger, garlic powder, salt, black pepper and fresh cilantro.
- Lime zest: Lime zest adds a wonderfully fresh zing.
Ingredients for the coconut curry sauce
- Vegetables: Onion, bell pepper and garlic cloves.
- Coconut milk: Use a full fat coconut milk for the creamiest and richest flavor.
- Thai Red Chili Paste: For spice and flavor. Use a little less for a less spicy dish.
- Peanut Butter: This adds a creamy and nutty flavor and helps to thicken up the coconut sauce.
- Ginger: Use fresh ginger rather than ground for the best flavor.
- Fish Sauce: A little fish sauce adds an umami saltiness. Soy sauce can be used in its place.
- Brown Sugar: Brown sugar adds a deep sweetness to help balance out the acidity and spice.
- Lime: Lime zest is added into the sauce, and then lime juice is stirred in at the end of cooking.
- Lemongrass: Adds a herbal citrus flavor throughout the curry.
Equipment
- 6 Quart Crockpot Slow Cooker - this recipe will work in most sizes of slow cooker
How to Make Thai Chicken Meatballs in Coconut Curry Sauce
- Place the ground chicken and other meatball ingredients in a bowl and mix together using your hands. Loosely roll the meatballs.
- Chop the onion and bell pepper.
- Whisk together the coconut milk, red curry paste and other sauce ingredients in a jug.
- Place the chopped vegetables at the bottom of the slow cooker, place the meatballs on top and pour over the coconut curry sauce.
- Place the lemon grass in between the meatballs.
- Cook on low for 4-5 hours or on high for 2-3 hours.
- Squeeze in some fresh lime juice, stir and serve with rice. Sprinkle with some fresh cilantro and peanuts.
Recipe Variations
- The meatballs can be made with other ground meats. Turkey, beef and pork all work well.
- Add in other veggies like sliced carrots or green peas.
- Additional garnishes include green onions, sesame seeds and sliced red chilies.
Frequently Asked Questions
There is no need to brown the meatballs first. They cook from raw directly in the sauce. This also stops them from drying out.
Adjust the spice by adding more or less Thai red chili paste. I used 3 tablespoons for a medium heat. The coconut milk helps to balance the heat.
Make Ahead, Storage and Reheating
You can make the meatballs 24 hours ahead of time. Mix and roll them and keep them covered in the fridge until you are ready to use them.
The coconut curry sauce can be made up to 2 days ahead of time. Whisk the ingredients together and cover and refrigerate.
Once made, the slow cooker Thai meatballs and coconut curry will keep well in the fridge for up to 3 days. Reheat on the stovetop to serve.
This meal is also freezer friendly. Let it cool completely and then store in freezer bags or a safe container. Thaw in the fridge overnight before reheating.
Serving Suggestions
I love to serve this with Jasmine rice (sticky rice) and fresh garnish like cilantro. You can also serve it with rice noodles.
Slow Cooker Thai Chicken Meatballs
Equipment
Ingredients
For the Thai Chicken Meatballs
- 1½ pounds ground chicken (680g)
- 1 egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- zest of 1 lime
- ¼ cup breadcrumbs (4 Tablespoons)
- ¼ cup cilantro finely chopped (4 Tablespoons)
For the Coconut Curry Sauce
- 1 onion sliced
- 1 red bell pepper diced
- 1 can full fat coconut milk (13.5 fl oz / 400ml)
- 3 tablespoons Thai red curry paste
- 2 tablespoons peanut butter
- 1 inch fresh ginger grated
- 3 garlic cloves minced
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- zest of 1 lime
- 1 lemongrass stalk
- 1 tablespoon lime juice
To Serve
- optional garnishes of cilantro, peanuts, sliced red chili and green onion.
Instructions
Make the Thai Chicken Meatballs
- Place all of the ingredients for the chicken meatballs in a large bowl.1½ pounds ground chicken, 1 egg, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon ground ginger, 1 teaspoon garlic powder, zest of 1 lime, ¼ cup breadcrumbs, ¼ cup cilantro
- Use your hands to gently combine the ingredients, do not overwork.
- Roll the chicken mixture into balls and place to one side.
Make the Coconut Curry Sauce
- Add all of the ingredients (except the lemongrass and lime juice) to a jug and whisk together til you have a smooth sauce.1 can full fat coconut milk, 3 tablespoons Thai red curry paste, 2 tablespoons peanut butter, 1 inch fresh ginger, 3 garlic cloves, 1 tablespoon fish sauce, 2 tablespoons brown sugar, zest of 1 lime
Cook
- Slice the red onion and chop the bell pepper.1 onion, 1 red bell pepper
- Spread the chopped onion and pepper in an even layer on the bottom of the slow cooker insert. Place the meatballs on top and pour over the sauce.
- Bruise the lemongrass by pressing down on it firmly with a large knife. Cut in half through the middle and place the two pieces in between the meatballs.1 lemongrass stalk
- Place on the lid and cook on low for 4-5 hours or on high for 2-3 hours.
- Remove the lid and take out the lemongrass. Squeeze in the lime juice and stir.1 tablespoon lime juice
- Serve over rice with garnishes of your choice.optional garnishes of cilantro, peanuts, sliced red chili and green onion.
Video
Notes
- Don't overwork the chicken meatball mixture. Overmixing can cause them to become chewy.
- Roll the meatballs in similar sizes so that they cook evenly.
- Do not stir during cooking. The meatballs are delicate and this can cause them to fall apart.
- I prefer to use full fat coconut milk, lite will result in a thinner sauce.
- If you prefer a thicker sauce, at the end of cooking, remove the meatballs and stir in a cornstarch slurry (2 tablespoons of cornstarch mixed with 2 tablespoons of water).
- The sauce will thicken as it sits.
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