Slow Cooker Spicy Coconut Meatballs–a slightly spicy creamy coconut sauce that is simmered with flavorful meatballs and then topped with chopped cilantro. This is such an easy recipe but totally tastes like something you’d order at a restaurant.
Slow Cooker Spicy Coconut Meatballs
I loved these spicy coconut chicken drumsticks so much that I wanted to use a similar sauce and cook meatballs in it. The results were amazing. The sauce was good enough to drink. I even made homemade naan bread to go with it. Which was super fun because I just bought my first pizza stone and I was excited to use it for the first time! I used the meatballs that were the frozen kind in a big bag from Costco but you could make homemade meatballs if you prefer. I always use full fat coconut milk, but if you want you can always use the low fat kind. I used green thai curry paste but you can also use red thai curry paste. If you are scared of the spice I would cut the sriracha in half and then add a bit more at a time if you want.
Slow cooker recipes with coconut milk
If you’re like me, you love anything with coconut milk in it. Here are some other great recipes that contain coconut milk!
What Slow Cooker Did You Use?
For this slow cooker spicy coconut meatballs recipe I used my 6 quart oval Kitchenaid slow cooker. I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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A slightly spicy creamy coconut sauce that is simmered with flavorful meatballs and then topped with chopped cilantro. This is such an easy recipe but totally tastes like something you’d order at a restaurant.
- 1 1/2 lbs frozen meatballs
- 1 (14 oz) can coconut milk
- 1 tsp dried basil
- 2 Tbsp Sriracha
- 1 Tbsp green curry paste
- 1 Tbsp soy sauce
- 1 medium onion, diced
- 1/2 cup chopped cilantro
- Place the meatballs in the bottom of the slow cooker.
- In a separate bowl, whisk together the coconut milk, basil, Sriracha, green curry paste, soy sauce and diced onion. Pour the sauce over the meatballs.
- Cover the slow cooker and cook on low for about 4 hours or on high for 2-3 hours.
- Add cilantro on top and serve the sauce and meatballs with rice or naan bread.
I used my 6 quart slow cooker for this recipe.
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