MeatballsThaiSlow CookerChickenChicken MainsByMorgan Eisenberg Morgan Eisenberg Morgan Eisenberg is a creative blogger at Host the Toast. She has an absolute obsession over all things edible.Learn about Serious Eats'Editorial ProcessUpdated August 29, 2018(5)WRITE A REVIEWTrending Videos Why It WorksAn aromatic paste made from lemongrass, garlic, jalapeños, and ginger flavors both the sauce and the meatballs.Gently cooking the sauce in a slow cooker for several hours deepens and softens its flavors.Browning the meatballs under the broiler gives them a more complex flavor, while cooking them just until done in the slow cooker guarantees juiciness.The key to these slow-cooker Thai-style chicken meatballs is to understand that the sauce gets better as it slowly cooks, but the meatballs don't. To fix that, we first cook the sticky sauce, packed with aromatics like lemongrass, ginger, and chilies, then add the flavorful meatballs right at the end just to cook them through. Crushed peanuts,...
