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Crockpot Mexican Meatballs in Chipotle Sauce

Tender homemade meatballs slow cooked in a smoky chipotle tomato sauce. Perfect for busy nights, potlucks, or Mexican meals for a crowd. This recipe is cozy, full of Mexican flavors, and one of the best Mexican crockpot recipes for families.
Prep Time 20 minutes
Cook Time 5 hours
Servings 6
Author Fareeha

Equipment

Ingredients

Meatballs

  • 1 ½ pounds ground beef or turkey/chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • 1 small onion , finely chopped
  • 2 garlic cloves , minced
  • 2 tablespoons cilantro , chopped
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Black Pepper to taste

Chipotle Sauce

  • 1 15 oz can tomato sauce
  • 2 –3 chipotle peppers in adobo sauce, chopped
  • 1 spoon adobo sauce from the can
  • 1 tablespoon brown sugar
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ cup chicken broth or water
  • Salt to taste

Instructions

  • Mix meatballs: In a large bowl combine ground beef, breadcrumbs, egg, onion, garlic, cilantro, and spices. Mix gently with hands until just combined.
  • Shape meatballs: Roll mixture into 1–1 ½ inch balls. Place on a tray or plate.
  • Blend sauce: In a blender, mix tomato sauce, chipotle peppers, adobo sauce, brown sugar, oregano, cumin, chili powder, broth, and salt. Blend until smooth.
  • Assemble in crockpot: Lightly spray crockpot. Place meatballs inside. Pour chipotle sauce over the top. Stir gently to coat.
  • Cook: Cover and cook on low 5–6 hours or high 2–3 hours, until meatballs are cooked through.
  • Serve: Garnish with cilantro and lime wedges. Enjoy with rice, tortillas, or as a party appetizer.

Notes

Tips

  • Use turkey or chicken if you want a lighter version.
  • Make it spicier by adding an extra chipotle pepper or a pinch of cayenne.
  • Keep warm in the crockpot for potlucks or parties.
  • Freeze raw meatballs and cook them straight from frozen for an easy meal later.

Variations

  • Cheesy twist: Sprinkle shredded cheese over the top during the last 15 minutes.
  • Veggie boost: Grate zucchini or carrots into the meatball mix for extra hidden veggies.
  • Party style: Serve with toothpicks and keep on warm — perfect Mexican food pot luck idea.
  • Meal prep: Pack leftovers with rice or quinoa in containers for easy lunches.