Slow Cooker Sticky Thai Meatballs Recipe

Ingredients

• 4 stalks lemongrass, roughly chopped
• 3 medium shallots, roughly chopped
• 6 medium cloves garlic
• 3 medium jalapeños, seeded and minced
• 1 (3-inch) knob fresh ginger, peeled and cut into 1/2-inch (1.25-cm) pieces
• 3 tablespoons (45ml) Asian fish sauce
• 2 teaspoons (10ml) vegetable oil
• 1 cup (240ml) Thai chili sauce (see note above)
• 2/3 cup light brown sugar (160ml; 130g)
• 2/3 cup (160ml) soy sauce
• 1/2 cup (120ml) rice vinegar
• 1 cup (240ml) water
• 2 pounds (1kg) ground chicken
• 1 cup (240ml) panko bread crumbs, plus more if necessary
• 1 large egg
• 1/2 cup (120ml) thinly sliced scallion, white and light green parts only, divided
• Kosher salt and freshly ground black pepper
• 1/4 cup (60ml) chopped cilantro leaves and tender stems
• 1/2 cup (120ml) chopped unsalted peanuts
• 2 tablespoons (30ml) fresh juice from 1 lime

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