Slow Cooked Meatballs In Chipotle Sauce

Prep Time 30 mins Cook Time 3 hours Yields 43

Delicious Mexican-style crockpot meatballs in chipotle sauce. Enjoy as a main dish or serve as an appetizer.


  • 1 lbs ground beef
  • 1 lbs ground pork
  • 1 cup plain bread crumbs*
  • 1/4 cup milk
  • 2 eggs slightly beaten
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon ground cumin, divided
  • 1 teaspoon garlic powder
  • 28 ounce fire-roasted tomatoes (diced or crushed)
  • 1/2 cup chicken broth, low sodium
  • 3 garlic cloves, chopped finely
  • 1 teaspoon Mexican oregano
  • 3 chipotles in adobo chopped
  • cilantro for garnish


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. 


Recipe Notes

*Panko can be used instead of bread crumbs.   Stick low carb followers can use ground pork rinds in place of the bread crumbs. 

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