Slow Cooker Thai Meatballs

These Slow Cooker Thai Meatballs are the perfect balance of sweet and spicy that everyone will keep coming back for.

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If serving as an appetizer, keep them on warm in the crockpot and serve with small skewers or toothpicks to or serve over quinoa or cauliflower rice to make a main dish.

It has no bitter aftertaste that you sometimes get with other artificial or alternative sweeteners.

INGREDIENTS

– lemongrass – shallots – garlic, – ginger – hoisin sauce – Thai chili sauce – SPLENDA® Naturals Sugar & Stevia Blend – low sodium soy sauce – rice vinegar – water – chicken breast – whole wheat panko bread crumbs – egg – chives – cilantro – salt and pepper – unsalted peanuts – (optional) fresh lime

1

In a food processor, combine lemongrass, shallots, garlic, ginger, and hoisin sauce.

2

In a small sauté pan add half the paste, reserving the remaining half for the meatballs.

3

Stir in the chili sauce, SPLENDA® Naturals Sugar & Stevia Blend, soy sauce, rice vinegar, and water with the paste in the slow cooker.

4

In a large bowl combine the remaining paste, ground chicken, panko, egg, ¼ cup of the chives, and cilantro. Season with salt and pepper.

5

Roll meatballs into golf ball size meatballs; line on the baking sheet. Bake for 20 minutes, until beginning to brown.

6

Add meatballs to the slow cooker for the last 30 minutes of cooking, stirring to coat.

7

In a small bowl, combine remaining chives and peanuts. Slice limes.

8

Once the timer is up, sprinkle meatballs with the peanuts and chives. Serve meatballs with lime wedges.

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FOR DETAILED RECIPE, VISIT JULIE HALLINGTON

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