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Slow-Cooker Sticky Thai Meatballs

Morgan Eisenberg
  • minutes
  • Serves 4 to 6

INGREDIENTS

2

lbs Ground chicken

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

1

Egg, large

3 tbsp

Fish sauce, Asian

2/3 cup

Soy sauce

1 cup

Thai chili sauce

2

light brown sugar (160ml, light

1

Kosher salt and freshly ground black pepper

1/2 cup

Rice vinegar

2 tsp

Vegetable oil

1 cup

Panko bread crumbs

1 cup

Water