Cook’s Note: Adjust the amount of chili paste to your liking. For my family, we found that the higher amount listed provided just a moderate amount of heat. If you aren’t a fan of spicy foods at all, use the lesser amount for plenty of flavor with very little heat.
To make this recipe in the slow cooker, heat 2 tablespoons of oil in a large nonstick skillet. Working in batches, sear the meatballs on two sides until golden brown, adding more oil as needed. The meatballs do not need to be cooked through. Transfer the seared meatballs to the slow cooker. Pour 1/2 cup chicken broth over them. Cover and cook on low for 3-4 hours until cooked through.