Slow Cooker Meatballs in Peanut Chile Sauce

Yet another recipe thanks to the Crockpot365 Blog.  The meatballs were very tasty, and I'll probably make them again as an appetizer next time we have guests over.  I made them with the Chickpea Soup- the sweetness of the meatballs meshed quite well with the rich, beanie-tastiness of the soup.  And Keith actually ate his meatballs over the leftover Basic Pilaf I'd made the other night- just a suggestion for those wanting a little bit more with the meal.

INGREDIENTS:
THE MEATBALLS:

• 1 lb. My Homemade Meatballs OR use the suggestions on the Crockpot blog
• Peanut Chile Sauce (also follow blog's recipe)

THE SIDE (If using for dinner):

• Chowdown Chickpea Chowda

DIRECTIONS:
Again... how many times do I have to say it... follow the Crockpot blog recipe.

BUT, as always, I do have a few cents (a nickel, actually) to throw in:

• First, the recipe calls for 40 meatballs- I only cooked 20 (about 1 pound's worth), and I set a few a side to serve plain for the girls.  I did still use the recipe's recommended sauce measurements.
• Second, next time I make them as an appetizer, I'll make them in smaller, bite size, mini-meatballs, directions are also included in My Homemade Meatball recipe.
• Third, I did not add the granulated sugar- they seemed nice and sweet as is, so I decided the sugar wasn't necessary.
• Fourth, after cooking them for about 3 hours, I checked on it and thought the sauce seemed quite thin, so I mixed 2 TBSP brown rice flour with some water, and added it to the crockpot for the final hour of cooking.
• FINALLY- my cheat steps for the girls- I again left some plain cooked meatballs for them to eat and feel free to read the bottom portion on my Chickpea Chowda blog to get ideas on how to get picky kids to partake in soup.

Alright, alright... I know, I know... I make even the simplest directions complicated... if you know me at all, you'd come to expect it!!