Slow-Cooker Sticky Thai Meatballs - cooking recipe

Ingredients

4 stalks lemongrass, roughly chopped (tender stalk bottoms)
3 medium shallots, roughly chopped
6 medium garlic cloves
3 medium jalapenos, seeded and minced
1 (3 inch) knob fresh ginger, peeled and cut into 1/2-inch pieces
3 tablespoons asian fish sauce
2 teaspoons vegetable oil
1 cup thai-style chili sauce (Kikkoman)
2/3 cup light brown sugar
2/3 cup soy sauce
1/2 cup rice vinegar
1 cup water
2 lbs ground chicken
1 cup panko breadcrumbs, plus more if necessary
1 large egg
1/2 cup thinly sliced green onion, white and light green parts only divided
kosher salt & freshly ground black pepper
1/4 cup chopped cilantro leaf, and tender stems
1/2 cup chopped unsalted peanuts
1 tablespoon fresh lime, juice of

Preparation

In the bowl of a food processor, combine lemongrass, shallot, garlic, jalapeno, ginger and fish sauce. Process until the mixture forms a paste.
Heat oil in a large skillet over medium heat. Add half of the aromatic paste, reserving the rest for the meatballs. Cook, stirring, until fragrant, about 2 minutes. Stir in Thai chili sauce, brown sugar, soy sauce and rice vinegar and cook for 1 minute.
Stir in water and bring to a boil, stirring constantly. Reduce to a simmer and cook, stirring occasionally, until reduced by half. Transfer the mixture to a slow cooker, cover and set to low for at least 5 and up to 8 hours.
Preheat broiler and set oven rack in upper position. Line a rimmed baking sheet with aluminum foil. In a large bowl, combine reserved aromatic paste with ground chicken, panko, egg and half of the sliced scallion (1/4 cup). Season with salt and pepper. Using wet hands to prevent sticking roll the ground chicken into golf ball-sized balls. If the mixture is too wet to form meatballs, add 1 tablespoon of additional panko at a time until it is easier to shape.
Broil meatballs until browned on top, about 7 minutes. (Browning times can vary dramatically depending on oven broiler strength.) Transfer meatballs to a plate, cover with plastic wrap, and refrigerate until ready to use; pour any juices from baking sheet into sauce in slow cooker.
Add meatballs to slow cooker for last 30 minutes of cooking, stirring to coat.
In a small bowl, combine remaining scallion (1/4 cup), cilantro, chopped peanuts and lime juice.
Once the cooking time is up, switch the slow cooker to the \"warm\" setting. Right before serving, sprinkle approximately 3/4 of the peanut mixture over the meatballs and stir. Top with the remaining peanut mixture and serve.