3chipotles in adobochopped (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.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.