Go Back

Thai Chicken Meatballs in a Peanut Sauce

Absolutely beautiful Thai chicken meatballs in a creamy peanut sauce straight from the slow cooker!
4.93 from 14 votes
Print Recipe Pin Recipe Add to Favourites
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Meatballs, Satay, Thai
Servings 5

Equipment

  • 6L slow cooker

Ingredients
 

Meatball Recipe

  • 500 gram Chicken mince
  • 1/2 cup fine bread crumbs
  • 1 tbsp minced ginger
  • 1 tsp Minced garlic
  • 1 tbsp Soy sauce
  • 1 Egg
  • 1/4 tsp each of pepper and salt
  • 1 tbsp fine chopped coriander
  • 1/2 large red chilli (seeds removed), FINE diced
  • extra coriander and chilli reserved to garnish

Sauce Ingredients

  • 400 ml coconut cream
  • 1 tbsp cornflour mixed into the coconut cream
  • 1/2 cup peanut butter (melt 30 secs in microwave to make runny)
  • 1 tbsp Lime Juice
  • 2 tbsp Soy sauce
  • 1 tbsp Honey
  • 1 tbsp red Thai chilli paste - I use Ayam

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.
  • Combine all sauce ingredients and pour over meatballs
  • Cook with Tea Towel Trick
  • Cook on low for 4hrs (separating/stirring gently after 2hrs)
  • We served ours on rice with steamed green beans and lots of the delish sauce spooned over + garnish
  • 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.
    EXTRA MEATBALL TIPS HERE!
Keyword Meatballs, Satay, Thai
Tried this recipe?Scroll Down To Share What You Think