Happy Monday, friends! I hope you had a wonderful weekend. I had a great weekend attending the International Food Bloggers Conference. If you follow me on Instagram or Facebook then you saw that we enjoyed some delicious food. Learn new things and one of the highlights, I finally got to meet Karen and Andrew, authors of The Flavor Bible aka the book everyone MUST have in their kitchen. It should be a requirement really. Just my opinion :)
One of the other highlights of the weekend was getting to talk and visit with old friends and make new ones. As we do, those of us who have them, talked about our children. I talked with Cathy of Noble Pig and Jodi of Garlic Girl about what it’s like to raise two boys since both of them have older boys. I was mainly interested in how in the heck you feed teenage boys, I mean really.
What sparked that question was the fact that when I made these delicious Slow Cooker Thai Chili Meatballs last week. These normal sized, not minuature in anyway meatballs, I ate five. Normal amount right? I think so. I was full but not overly full. I was content. Kellan on the other hand, my almost 3 year old, ate EIGHT of them. And asked for more.
But I didn’t have any more.
Seriously, it was the first time that I didn’t have at least a little for leftovers for as long as I can remember.
Up until this point, I haven’t really had to increase the amount of groceries that I buy. For the first six months of Kellan’s life he nursed exclusively. And while he continued to nurse beyond that he never ate much. But after seeing him eat all of those meatballs and seeing him eat 1 1/2 to 2 peanut butter and jelly sandwiches at lunch every day, it hit me: I’m going to be feeding boys. Hungry growing boys.
I should probably just buy myself a Costco right now.
In the meantime, next time I make these meatballs, I’m making a double batch.
And believe me, I’ll be making them again and again. They are super easy to make and, as you now know, totally adult and toddler approved.
Slow Cooker Sweet Thai Chili MeatballsPrint Recipe
- 1 pound ground pork
- 3 cloves garlic, minced
- 1/2 cup panko bread crumbs
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1/2 teaspoon salt
- 1 tablespoon sesame seeds, plus more for garnish
- 1 egg, beaten
- 1/2 cup beef broth
- 1 1/2 cups sweet thai chili sauce
Combine pork, garlic, panko, soy sauce, sesame oil, salt, 1 tablespoon of sesame seeds and egg together in a bowl. Work with your hands to mix well. Roll into approximetly 20 meatballs.
Place the meatballs in your slow cooker. Pour in beef broth. Cover and cook on low for 4 hours.
After 4 hours, stir the meatballs and pour in sweet thai chili sauce. Cover and cook on low for two more hours.
Transfer to a serving platter sprinkle with sesame seeds and serve with rice, if desired.