Slow Cooker Meatballs in Chipotle Sauce

Serve these meatballs with some of the sauce over cooked rice. Top with guacamole and sour cream, if desired, or serve along with an avocado salad.

Serves: 6Hands-on: 30 minutesTotal: 4 hours 25 minutesDifficulty: Easy

Serves: 6


  • 1 Tbsp. vegetable oil
  • 1 large onion, peeled and thinly sliced
  • 1½ tsp. garlic powder
  • 1 Tbsp. chili powder
  • ¼ tsp. dried Mexican oregano
  • 2 canned chipotle chili peppers in adobo sauce
  • 1 can (28 oz.) crushed tomatoes
  • 1 cup chicken broth
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1½ lbs. lean ground beef
  • ½ lbs. ground pork
  • 1 large egg
  • 1 small white onion, peeled and diced
  • 1 Tbsp. chili powder
  • 1½ tsp. garlic powder
  • 10 soda crackers, crumbled


  • Add the vegetable oil and sliced onions to the slow cooker; stir to coat the onions in the oil. Cover and cook on high for 30 minutes or until the onions are transparent. Stir in the garlic powder, chili powder, and oregano. Cover and cook on high for 15 minutes. Stir in the chipotles in adobo sauce, tomatoes, broth, salt, and pepper. Cover and cook on high while you prepare the meatballs.
  • Preheat the oven to 425°F.
  • Add the ground beef, ground pork, egg, diced onion, chili powder, garlic powder, and crumbled crackers to a large bowl; use hands to mix. Form into eighteen meatballs. Place on a baking sheet; bake for 10 minutes or until browned on the outside but still rare on the inside.
  • Use an immersion blender to purée the sauce in the slow cooker. Add the browned meatballs to the sauce. Cover and cook on low for 3 hours.