Slow Cooker Meatballs in Peanut Chile Sauce

• 40 meatballs
• 2 tablespoons chunky peanut butter
• 1 cup coconut milk, canned
• 1 tablespoon red chili paste
• 2 teaspoons fish sauce
• 1 12 teaspoons granulated sugar

1. use a 4 quart slow cooker.
2. if using a 6 quart slow cooker, decrease cooking time by 1 hour.
3. Put meatballs in slow cooker.
4. Add peanut butter and coconut milk.
5. Drop in red chile paste.
6. Add fish sauce and sugar.
7. Stir to combine(it won't be perfect because peanut butter will be "clumpy".
8. Cook on low 4-6 hours or until peanut butter mixture is fully melted and meatballs are heated throughout.
9. Serve as a hot appetizer or as an entree with steamed rice.

meatballs, chunky peanut butter, coconut milk, red chili paste, fish sauce, sugar

Taken from www.food.com/recipe/slow-cooker-meatballs-in-peanut-chile-sauce-471514 (may not work)