Spicy Sticky Thai Meatballs
Serve these slow cooker Spicy Sticky Thai Meatballs at your next holiday party, on game day, or over a big bed of fluffy white rice.
Servings: 36 meatballs
Calories: 80kcal
Ingredients
For the Meatballs:
- 1 pound ground pork
- ½ pound ground beef
- 1 egg
- ⅔ cup panko breadcrumbs
- 2 tablespoons red curry paste
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- ¼ teaspoon ground cayenne pepper more if you like it spicy!
For the Sauce:
- ¾ cup packed brown sugar
- ¼ cup rice vinegar
- ⅓ cup Thai sweet chile sauce
- ⅓ cup soy sauce
- 1 tablespoon cornstarch
- ⅓ cup water
- Chopped peanuts minced cilantro, and lime juice, for garnish
Instructions
- Preheat the oven to 425°F.
- In a large bowl, combine all the meatball ingredients. Mix well (your best bet is to use clean hands).
- Grab a couple of tablespoons of the mixture and form into a ball. Place on a large baking sheet. Repeat with remaining meat.
- Bake in preheated oven for 20-25 minutes, or until the meatballs are brown and cooked through.
- In the basin of a slow cooker, combine the brown sugar, vinegar, chile sauce, and soy sauce. In a small bowl, whisk together the cornstarch and water. Add cornstarch slurry to the slow cooker and whisk.
- Add in the cooked meatballs, cover the slow cooker, and cook on high for about an hour, until the sauce is thick and bubbly. Reduce heat to warm until ready to serve. Top with chopped peanuts, cilantro, and a squeeze of fresh lime juice before serving.
Video
Nutrition
Serving: 1meatball | Calories: 80kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 315mg | Potassium: 72mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.5mg
