Mexican Meatballs in Chipotle Sauce recipe make a juicy meatball in a spicy-saucy chipotle sauce They make an easy appetizer or dinner with a nice kick.
THIS POST HAS BEEN UPGRADED FROM 7/2/15 TO IMPROVE READER EXPERIENCE.
Mexican Meatballs in Chipotle Sauce recipe is perfect as a main dish or an easy appetizer recipe. Making them in the crockpot makes them perfect for hands-off serving and a great dish to make and take!
Growing up we had a regular diet of meat and potatoes. Living in a rural community, my parents would most likely have a side of beef and pork in the freezer and a 100-pound sack of potatoes in the cellar.
Our meals weren’t fancy, but everything was old-fashioned good and simple. Gourmet to me were hamburgers! I’ll guarantee these easy Chipotle meatballs weren’t on anyone’s dinner table.
Today our favorites are so much more than meat and potatoes. And, even though we love trying different ethnic foods, they’re still simple to make! I can eat Mexican food any day of the week. A simple chipotle sauce recipe and you’ve got the start of something delicious!
Albondigas means small meatballs, prepared in the Mexican, Spanish, or South American way
I made this Chipotle Meatballs crockpot recipe for a party that we attended as an appetizer. I started this easy meatball recipe earlier in the day and transported them in the crockpot. Setting them to warm for serving made them so easy to cook, serve and clean up.
This recipe made a bazillion meatballs so we were able to bring some home. You can heat up the leftovers in the microwave for an easy lunch or stuff them into a hoagie roll or tortilla for another easy meal. I served them for dinner over my favorite 4-Ingredient Tomatillo Rice recipe for dinner not long ago.
Chipotle, what does that mean?
Chipotle is a smoked jalapeno pepper. The jalapeno pepper has thicker walls that prevent them from drying like other peppers. Smoking was intended to preserve them. The result is a delicious smoky spicy flavor profile perfect for Mexican Meatballs recipes.
Mexican Meatballs in Chipotle Sauce recipe is super easy and makes some delicious, super moist meatballs. The sauce that’s slathered around the meatballs adds a nice subtle kick without overwhelming heat. Which is perfect for my wimpy taste buds. You could definitely kick up the heat for people, like John, that like more of the inferno effect.
Other recipes using Chipotle Sauce:
- Crockpot Chipotle Chicken Tacos
- Chipotle Grilled Chicken Salad with Honey Jalapeno Vinaigrette
- Cherry Chipotle Salad
You May Need:
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- Scoops – When I make meatballs or cookies or anything that I want to be a similar size, I use scoops. They not only look better but they cook evenly too. I use a larger scoop when serving these meatballs for dinner or a smaller one when serving them as an appetizer
- Instant Read Thermometer – I have this brand but my thermometer cost about 9 times what this one does. I’ve had mine for several years but would go a little less expensive especially with these great reviews.
- Crock-Pot Slow Cooker – I like this brand and that it can be programmed. The lid can be locked for no-spill transportation.
Recipes with a Mexican twist:
- Mexican Avocado Cotija Dip
- Margarita Dip with Salted Pretzels
- Sofritas Chipotle Potato Skins
- Easy Cilantro Lime Shrimp
Crockpot Mexican Meatballs in Chipotle Sauce
- 2 lbs ground meat I used a combination of beef and pork
- 1 cup plain bread crumbs
- 1/4 cup milk almond, skim, whatever you prefer
- 2 eggs slightly beaten
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1 tsp ground cumin
- 28 oz fire-roasted tomatoes diced or crushed
- 1/2 cup chicken broth low sodium/fat free chicken broth
- 3 garlic cloves chopped finely
- 1 tsp dried Mexican oregano
- 3 chipotles in adobo chopped (more for additional heat)
- Cilantro chopped for garnish
- Preheat the oven to 400◦F. Line two baking sheets with foil and spray them with non-stick cooking spray.
- In a large bowl, combine ground meat, bread crumbs, Milk, eggs, chili powder, garlic powder and 1/2 teaspoon of the salt and cumin. Roll into 1 tablespoon sized balls.
- Bake for 20 minutes or until meatballs registers 165°F on an instant-read thermometer.
- Spray a crockpot with non-stick cooking spray. Stir in tomatoes, chipotle peppers, broth, garlic, oregano and remaining 1/2 teaspoon salt and cumin. Add meatballs and cook on high for 3 hours. Stir in chopped cilantro prior to serving.
I have a great love for this recipe. It was one of the few recipes that brought me traffic at the beginning of my blogging life. My photos were horrible even though I was so proud of them a the time.
STOP ON OVER AND SAY HELLO. I ALWAYS LOVE HEARING FROM YOU.
The only change that I’ve made is that I now bake these Mexican meatballs to brown them instead of using a skillet and hot oil on the stove top. It’s less mess and I can bake them all at the same time instead of browning in batches.
Thank you from the bottom of my heart for spending some time with me today!