Meatballs With Creamy Thai Style Almond Sauce

Ingredients

24 cooked frozen meatballs

(page 225)

3 green onions, white and tender green parts, chopped, with white and green separated

2 bunches small white radishes, stemmed and halved (or quartered if large)

2 heads baby bok choy, ends trimmed and leaves separated 1 red bell pepper, seeded and thinly sliced

⅓ cup Creamy Thai-Style

Almond Sauce (page 29)

1 (13.5-ounce) can full-fat coconut cream

1½-teaspoons Tagine Seasoning

(page 34)

1 teaspoon fine sea salt

¼ cup loosely packed fresh cilantro leaves

1 fresh red chile, thinly sliced

Directions

In a Dutch oven, combine the meatballs, white parts of the green onions, the radishes, bok choy, bell pepper, a mond sauce, coconut cream, tagine seasoning, and salt. Set over medium-high heat and bring to a boil, then turn down the heat to medium-low, cover, and simmer for 10 minutes. Uncover and continue to simmer for 3 to 5 minutes, until the sauce has thickened and the meatballs are cooked through.

Remove the pot from the heat and top with the green parts of the green anions, the cilantro, and chile. Serve immediately.

Make I1 Ahead: Prep and combine all of the ingredients except the cilantro and red chile in a resealable bag or airtight container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator before cooking.

To Use an Electric Pressure Cooker: Place all of the ingredients except the cilantro and red chile in the pressure cooker, add ¾ cup chicken Bone Broth (page 42), select the manual button, and cook at high pressure for 5 minutes.

Quick release the pressure and serve as directed.

To Use a Slow Cooker: Place all of the ingredients except the cilantro and red chile in the slow cooker and cook on low for 8 hours or on high for 4 hours.

Serve as directed.