These delicious Thai Curry Chicken Meatballs are cooked right in a delicious coconut curry broth seasoned with fresh herbs, ginger, and garlic. Perfectly tender, great for meal prep, and freezer-friendly.
1
Combine the chicken, almond meal, green onions, basil, cilantro, half the garlic, half the ginger, half of the Thai curry paste, salt, and pepper. Form into meatballs, making 4-5 meatballs per serving. (about 24-30 meatballs for 6 servings.)
2
If desired, sear the meatballs in a hot skillet to add some color and help them stay together in the slow cooker. This step is optional but will result in better meatballs.
3
Slowly add the coconut milk, peppers, paste and spices to the slow cooker. Taste the sauce and meatballs and adjust as needed. You can add more curry paste to the sauce if you need more heat/flavor since curry pastes vary greatly in flavor. Then add the meatballs to the slow cooker and cook on low for 4 hours. If needed, remove the meatballs and reduce the sauce for 15-20 minutes on high in the slow cooker.