Slow Cooker Thai Curry Chicken Meatballs

These delicious paleo, gluten-free, low carb, and Whole30 friendly Slow Cooker Thai Green Curry Meatballs are tender, juicy, and packed with flavor.

I firmly believe that meatballs aren't just made for spaghetti and tomato sauce. They have so much versatility and are a perfect vehicle for all kinds of flavor, especially the Asian flavors of curry, ginger, garlic, and coconut milk. Seriously - these spicy Slow Cooker Thai Green Curry Meatballs are so good.

Like many things, this recipe happened by accident. Dinner time rolled around and we were planning on a traditional spaghetti and meatballs made with ground chicken, my husband's favorite thing to eat. Shockingly, he came into the kitchen and asked if I wanted to get Thai take-out instead. Since I was already plnning on cooking, I quickly grabbed some curry paste and coconut milk and made some quick meatballs in a coconut curry sauce. They were good, but needed something more. More spice, more ginger, more garlic, and more time for the flavors to come together.

Inspired by this meal, I got to work on another version adding everything my quick creation lacked the first time. I added ginger, green onions, garlic, and curry paste to the chicken and the curry sauce. Then to make sure everything had enough time to meld, I cooked the meatballs in the slow cooker. Plenty of time for flavor development. The results were delicious. Tender, juicy meatballs packed with the flavors of our favorite Thai green curry. Serve it with brown rice, quinoa, soba noodles, or spaghetti squash and your favorite Asian inspired veggies.