Slow Cooker Thai Chicken Meatballs

Thai meatballs and curry in a slow cooker.

Slow Cooker Thai Chicken Meatballs

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.

Course Main Course

Cuisine Thai

Prep Time 20

Cook Time 3

Total Time 3 20

Servings servings

Calories 400kcal

Author Slow The Cook Down

Equipment

6-quart Crockpot

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

Betty's Tips

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.

Nutrition