Cook’s Notes: I made these fantastic meatballs last week with store-bought, frozen meatballs. They are mild and totally addictive. No kidding, I ate them 5 days in a row with brown rice. Three lbs. of meatballs filled our 4-quart crockpot. Next time, I’d make the same amount of sauce but only use 2 lbs. of meatballs. I followed directions from crockpot365 but doubled the amount of sauce. Thanks for a great recipe, Stephanie!
Serves 10 to 12
3 lbs. cooked turkey meatballs (frozen): 3 x 16 oz bags from Trader Joe’s
4 Tablespoons chunky peanut butter
15-oz can light coconut milk (shake well)
2 Tablespoons red chile paste (jarred, in the Asian cooking aisle): Trader Joe’s General Tsao Stir Fry Sauce
4 teaspoons soy sauce
3 Tablespoons white sugar
Put frozen meatballs into 4-quart slow cooker.
Combine peanut butter and coconut milk. Microwave on High for 30-seconds, and stir to loosen the peanut butter. It doesn’t have to be perfect. Add General Tsao’s sauce, soy sauce, and sugar to the peanut butter-coconut milk mixture. Stir well. Pour sauce over meatballs, making sure they are all coated.
Cover slow cooker and cook on High for 2 to 4 hours (2 hours was perfect), or until peanut butter mixture is fully melted and the meatballs are heated throughout.
Serve as a hot appetizer or over brown rice as a meal.