Sticky Thai-flavored meatballs are broiled for browned flavor and combined with slow-cooker sauce.
[Photographs: Morgan Eisenberg]Like baseball mitts, cast iron skillets, and George Clooney, some things improve with time. Others, not so much—off the top of my head, I'm thinking knees, Teflon pans, and Mickey Rourke. Likewise, many sauces improve with extra time in the pot, but meatballs don't. Once cooked, they just get drier and tougher the longer they simmer. This presents a dilemma when you're making something like slow-cooker meatballs in a rich, flavorful sauce.
For the sauce, I sauté half of the paste before adding Thai chili sauce, sugar, rice vinegar, and soy sauce and cooking them together briefly. It's important to make sure you have Thai chili sauce—many other Asian chili sauces are exponentially hotter and would result in unbearably spicy meatballs. Then I pour in water to give the mixture enough moisture to cook without burning as it reduces to a sticky consistency.
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