1/2 cuppeanut butter (melt 30 secs in microwave to make runny)
1tbsplime juice
2tbspsoy sauce
1 tbsp honey
1 tbsp red Thai chilli paste - I use Ayam brand
Instructions
In a large bowl combine all meatballs ingredients and roll into approx. 30 balls.Lay these balls gently into slow cooker, slightly apart if possible.No need to pre cook or brown meatballs. Slow cook them from raw. Just don't stir them at all for the first 2hrs. Once you put them in leave them be. Then after around 2hrs of cooking they'll be firm and sealed and you'll be able to gently stir/move them apart or around with no risk of breaking them etc.
Combine all sauce ingredients and pour over meatballs