Slow Cooker Meatballs in Peanut Chile Sauce Recipe
Source, Stephanie O'Dea
Visit her blog at http://crockpot365.blogspot.com/
40 already cooked meatballs (frozen or fresh)
2 tablespoons chunky peanut butter
1 cup canned coconunt milk (I used light, it was fine. If using regular, shake well and include the cream on top)
1 tablespoon red chile paste (jarred, in the Asian cooking aisle)
2 teaspoons fish sauce (in Asian cooking aisle, surprisingly inexpensive, although I bet you could substitute a gluten free soy sauce and not notice much of a taste difference)
1 1/2 tablespoons white granulated sugar
I used a 4 quart slow cooker. It's okay to use a 6 quart, but decrease cooking time by about an hour.
Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine---it won't be perfect because the peanut butter will still be clumpy. No worries.
Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.
Serve as a hot appetizer, or over long grained basmati rice as a meal.