Slow-Cooker Sticky Thai Meatballs

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eltio

4 stalks lemongrass, roughly chopped

3 medium shallots, roughly chopped

6 medium cloves garlic

3 medium jalapeños, seeded and minced

1 (3-inch) knob fresh ginger, peeled and cut into ½-inch (1.25-cm) pieces

3 tablespoons (45ml) Asian fish sauce

2 teaspoons (10ml) vegetable oil

1 cup (240ml) Thai chili sauce (see note above)

⅔ cup light brown sugar (160ml; 130g)

⅔ cup (160ml) soy sauce

½ cup (120ml) rice vinegar

1 cup (240ml) water

2 pounds (1kg) ground chicken

1 cup (240ml) panko bread crumbs, plus more if necessary

1 large egg

½ cup (120ml) thinly sliced scallion, white and light green parts only, divided

Kosher salt and freshly ground black pepper

¼ cup (60ml) chopped cilantro leaves and tender stems

½ cup (120ml) chopped unsalted peanuts

2 tablespoons (30ml) fresh juice from 1 lime

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