Crock Pot Thai Coconut Chicken Meatballs
- 1 pound ground chicken
- 2 green onions, chopped ((white and green parts))
- 1 clove garlic, minced
- 2 tsp toasted sesame oil
- 1 tsp fish sauce
- 2 tsp mirin (rice wine)
- 1 tbsp canola oil
- ½ cup unsweetened canned coconut milk
- ¼ cup chicken broth
- 1 tsp thai red curry paste
- 2 tsp brown sugar
- 2 tsp lime juice
- t tbsp cornstarch
- 2 tbsp cold water
Combine chicken, green onions, garlic, sesame oil, fish sauce and mirin in large bowl. Mix well to combine and shape into meatballs about 1 ½ inches in diameter
Heat canola oil in large skillet over medium high heat. Add meatballs and cook, rolling to brown on all sides. Transfer to crock pot slow cooker.
Add coconut milk, chicken broth, curry paste and sugar. Cover and cook on HIGH for 3.5 to 4 hours. Stir in lime juice.
Stir cornstarch into cold water, mixing until smooth. Stir in additional water as needed to reach consistency of heavy cream. Stir into sauce in Crock Pot slow cooker.
Cook uncovered 10 to 15 minutes until sauce is slightly thickened and evenly coats meatballs
Tip: Meatballs that are of equal sizes will cook at the same rate and be done at the same time. To ensure your meatballs are the same size, pat seasoned ground meat into an even rectangle then slice into equal rows and columns. Roll each portion into a smooth ball.
