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Slow Cooker Chipotle Meatballs

These Slow Cooker Chipotle Meatballs are a great easy dish for entertaining that never gets old! They work great as an appetizer or even a main course.

Inspired by Family Circle
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 40 minutes
Servings 12
Calories 262kcal
Author Wendy Polisi

Ingredients

  • 2 pounds ground beef
  • 1 onion chopped fine
  • 1 cup gluten free breadcrumbs
  • ¼ cup milk
  • 2 eggs lightly beaten
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin divided
  • 1 ½ teaspoons sea salt divided
  • 28 oz fire-roasted crushed tomatoes
  • ½ cup chicken broth
  • 4 cloves garlic chopped
  • ½ teaspoon ground coriander
  • 3 chipotles in adobo chopped
  • Cilantro for garnish

Instructions

  • In a large bowl combine ground beef, onion, breadcrumbs, milk, eggs, chili powder, paprika, garlic powder, ½ teaspoon cumin and ¾ teaspoon sea salt. Using a tablespoon, scoop meat out and form into meatballs.
  • Preheat a skillet to medium and spray well with oil. Cook meatballs until browned. Coat a slow cooker with cooking spray and transfer meatballs. In a blender, combine tomatoes, chicken broth, garlic, coriander, chipotles and remaining ½ tsp cumin and ¾ teaspoon sea salt. Process until smooth. Pour on top of meatballs and cook on high for 3 hours.

Nutrition

Calories: 262kcal | Carbohydrates: 12g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 484mg | Potassium: 455mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 7.8mg | Calcium: 53mg | Iron: 2.7mg