Tender & juicy Thai Coconut Cocktail Meatballs are simmered in the most tantalizing creamy, tangy coconut chili sauce that everyone will go crazy for!  Perfect make ahead appetizer for stress-free entertaining!
Print
0 from 0 votes

Thai Coconut Cocktail Meatballs

Tender & juicy Thai Coconut Cocktail Meatballs are simmered in the most tantalizing creamy, tangy coconut chili sauce that everyone will go crazy for! Perfect make ahead appetizer for stress-free entertaining!
Course Appetizer
Cuisine Asian
Servings 10 servings
Calories 295
Author Jen @CarlsbadCravings

Ingredients

Meatballs

  • 2 pounds lean ground beef
  • 2 eggs
  • ½ cup sweet coconut flakes toasted*
  • 22 saltine crackers crushed (approx. 1 cup)
  • 1/3 cup dry minced onion
  • 1/4 cup sweet chili sauce Mae Ploy
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoons black pepper

Asian Sweet Chili Sauce

  • 1 cup quality coconut milk
  • 1/4 cup Asian sweet chili sauce Mae Ploy
  • 3 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoons ketchup
  • 1 tablespoons soy sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon cornstarch
  • 1-2 teaspoons Asian chili sauce sambal oelek

Instructions

  • Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil. Set aside.
  • In a large bowl, add eggs and gently whisk. Add all remaining Meatball Ingredients and mix until well combined. Roll meat mixture into desired meatball size**. Place meatballs onto prepared baking sheet and bake for 8 minutes, or until lightly browned.
  • Meanwhile, add all of the Asian Sweet Chili Sauce Ingredients to a medium bowl and whisk to combine.
  • Layer the bottom of your slow cooker with some sauce, followed by meatballs, then sauce, repeat layers.
  • Cover and cook on low heat for 2 hours, gently stirring an hour after cooking. When done, taste and stir in additional Asian Chili Sauce for spicier, honey/brown sugar for sweeter or lime juice for more tang.

Notes

*To toast coconut, add to an empty skillet and toast over medium heat until golden, stirring occasionally. Or Bake in oven at 350 degrees, for 5-7 minutes, stirring occasional.
**Makes approximately 60 meatballs using 1" cookie scoop or heaping 1 tablespoon.

Nutrition

Calories: 295kcal | Carbohydrates: 23g | Protein: 22g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 88mg | Sodium: 838mg | Potassium: 448mg | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 2.1mg | Calcium: 23mg | Iron: 3.7mg