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!
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.
*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.