Butter Chicken Meatballs

1. 1

   Combine the first seven ingredients plus 2 tablespoons cilantro; mix lightly but thoroughly. With wet hands, shape into 1-in. balls. Place meatballs in a 3-qt. slow cooker coated with cooking spray. Pour butter sauce over meatballs.

2. 2

   Cook, covered, on low until meatballs are cooked through, 3-4 hours. Top with remaining cilantro.

3. 3

   Omitting remaining cilantro, freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently and adding a little water if necessary. To serve, sprinkle with remaining cilantro.

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