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Slow-Cooker Sticky Thai Meatballs Recipe
The key to these slow-cooker Thai-style chicken meatballs is to understand that the sauce gets better as it slowly cooks, but the meatballs don't. To fix that, we first cook the sticky sauce, packed with aromatics like lemongrass, ginger, and chilies, then add the flavorful meatballs right at the end just to cook them through. Crushed peanuts, scallion, and fresh lime juice finish it off for added texture, fresh flavor, and bright balance.
Serious Eats
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Ingredients
Meat
• 2 lbs Ground chicken
Produce
• 1 peeled and cut into 2-inch (1.25-cm) pieces 1 (3-inch) knob fresh ginger, fresh
• 2 tbsp 1 lime, fresh juice from
• 1/4 cup Cilantro, stems leaves and tender
• 6 medium cloves Garlic
• 3 Jalapenos, medium
• 4 stalks Lemongrass
• 1/2 cup Peanuts, unsalted
• 1/2 cup Scallion
• 3 Shallots, medium
Refrigerated
• 1 Egg, large
Condiments
• 3 tbsp Fish sauce, Asian
• 2/3 cup Soy sauce
• 1 cup Thai chili sauce
Baking & Spices
• 2 3 cup light brown sugar (160ml, light
• 1 Kosher salt and freshly ground black pepper
Oils & Vinegars
• 1/2 cup Rice vinegar
• 2 tsp Vegetable oil
Bread & Baked Goods
• 1 cup Panko bread crumbs
Liquids
• 1 cup Water
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