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THAI CHICKEN MEATBALLS IN RED CURRY SAUCE

 

Slow Cooker Recipe: 5-quart slow cooker
Prep 20 minutes
Cook Low 4 to 6 hours
Makes 48 (1-inch) meatballs

INGREDIENTS

FOR CHICKEN MEATBALLS
• 1 pounds ground chicken
• 1/2 cup fresh chopped cilantro
• 1 tablespoon salt-free Thai seasoning, The Spice Hunter
• 1 teaspoon crushed garlic, Christopher Ranch
• 2 tablespoons soy sauce, Kikkoman
• 1 tablespoons lime juice, ReaLime
• 1 cup bread crumbs, Progresso
 

FOR RED CURRY SAUCE
• 1 can (14-ounce) coconut milk, Thai Kitchen
• 1 bottle (8-ounce) clam juice, Snow's
• 2 tablespoons lime juice, ReaLime
• 1 tablespoon red curry paste, Thai Kitchen
• 2 cups peeled and slivered red onion
 

DIRECTIONS

1. Preheat broiler. Line a heavy duty baking sheet; with aluminum foil and set aside. In a large bowl, combine all meatball ingredients. Using a wooden spoon or clean hands, mix thoroughly. Shape into 1-inch balls.

2. Place meatballs on prepared baking sheet and broil 6 inches from heat source for 8 to10 minutes, turning once.

3. Whisk together all sauce ingredients in a medium bowl, except slivered onions. Set aside. Place half of the slivered onions in the bottom of a 5-quart slow cooker. Add several meatballs at a time to the bowl or sauce. Coat meatballs with sauce and transfer to slow cooker using a slotted spoon. Repeat until all meatballs are well coated. Pour remaining sauce over meatballs and sprinkle with remaining slivered onions.

4. Cover and cook on LOW setting for 4 to 6 hours. Strain and defat the cooking liquid. Serve as sauce on the side. Garnish with fresh cilantro.

Tip: Occasionally wet hands with cold water when making meatballs. This
will prevent sticking.
 

 

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