These Thai meatballs with coconut curry sauce burst with flavor and have just a touch of heat. Serve this duo with rice, zucchini noodles or all on their own. This recipe makes a lot, so freeze some for a rainy day. Yum!
Add enough chicken stock to the bottom of a soup pot or slow cooker. Turn the slow cooker on high and cover. If using a soup pot, bring the chicken stock to a simmer and cover.
Combine all the meatball ingredients together until thoroughly mixed.
Portion out meatballs to desired size and steam until cooked through, approximately 25-30 minutes.
Put all ingredients into a large soup pot. Bring to a boil, reduce heat to a simmer and cover.
Simmer for 1 hour and puree with blender or hand immersion blender.
Pour sauce over meatballs and serve with rice.