Delicious Mexican-style crockpot meatballs in chipotle sauce. Enjoy as a main dish or serve as an appetizer.
In a small bowl whisk together eggs and milk. Set aside.
In a large mixing bowl, combine meats, bread crumbs, chili powder, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon cumin. Add egg mix and mix well.
Scoop tablespoon size meatballs and place on a baking sheet.
Over medium heat add 1 tablespoon of oil and brown meatballs in small batches. Remove from heat.
Spray slow cooker with non-stick cooking spray. Stir in tomatoes, chipotle peppers, chicken broth, garlic, oregano and remaining 1/2 teaspoon salt and 1/2 teaspoon cumin.
Add meatballs and gently coat with tomato mix. Cook on high for 3 hours.
Garnish with fresh cilantro.
*Panko can be used instead of bread crumbs. Stick low carb followers can use ground pork rinds in place of the bread crumbs.