Slow Cooker Mexican Meatballs Recipe

2021-02-24
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 5:25 h
  • Ready In: 5:35 h

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Nutritional Info

This information is per serving.

  • Calories

    481
  • Carbohydrates

    47 g
  • Cholesterol

    124 mg
  • Fat

    7 g
  • Fiber

    2 g
  • Protein

    29 g
  • Saturated Fat

    3 g
  • Serving Size

    1
  • Sodium

    689 mg
  • Sugar

    4 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    1.5 g
  • Potassium

    345 mg
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Slow cooker Mexican meatballs recipe. Two meat (pork and beef) meatballs with spices, ketchup, and beer are cooked in the slow cooker. Mouthwatering recipe! For more recipes please visit The Easiest and Tasty Recipes You may also like Two-Meat Goulash:

Slow Cooker Two-Meat Goulash Recipe

The combination of caraway and fennel seeds adds an excellent flavor to this delicious goulash.

Makes 8 servings

Ingredients: 1 pound (480 g) lean beef eye of round steak, cut into cubes, 1 pound (480 g) lean pork loin, cut into cubes, 1/2 cup (125 ml) reduced-sodium fat-free beef broth, 14½ oz (435 ml) can diced tomatoes, undrained, 2 tablespoons (30 ml) tomato paste, 1/4 pound (120 g) small mushrooms, halved, 1½ cups (375 ml) chopped yellow onions, 2 cloves garlic, peeled and minced, 2 tablespoons (30 ml) paprika, 1/2 teaspoon each: crushed caraway and fennel seeds, 2 bay leaves, 1/2 cup (125 ml) low-fat sour cream, 2 tablespoons (30 ml) cornstarch, salt and freshly ground black pepper, to taste, 1 pound (480 g) cooked noodles, warm

Instructions: In a 6-quart (6 L) slow cooker, combine all ingredients, except sour cream, cornstarch, salt, black pepper, and noodles. Cover cooker and cook in a low-heat setting for 6-8 hours. Open the lid and stir in combined sour cream and cornstarch., stirring for 2-3 minutes.

Turn the slow cooker off and discard bay leaves. Season to taste with salt and black pepper. Mix well. Serve over cooked noodles.

Slow Cooker Mexican Meatballs Recipe

Ingredients

  • 2 large eggs, lightly beaten
  • 1/3 cup (80 ml) ketchup
  • 3/4 cup (180 ml) quick-cooking rolled oats
  • 1 teaspoon ground chipotle chiles
  • 1/2 teaspoon garlic powder
  • 1 pound (480 g) lean ground beef
  • 1 pound (480 g) ground pork
  • 12 oz (360 ml) can beer
  • 1 cup (250 ml) ketchup
  • 1/4 cup (60 ml) brown sugar
  • 1 tablespoon quick-cooking tapioka, crushed
  • 1/4 teaspoon ground chipotle chiles

Method

Step 1

Preheat the oven to 350 F (175 C). In a large mixing bowl, combine beaten eggs, 1/2 cup (125 ml) ketchup, the oats, 1 teaspoon ground chipotle chiles, garlic powder, and salt. Stir in ground beef and pork. Mix well. Shape the meat mixture into 32 balls.

Step 2

Bake, uncovered, in preheated oven for 25 minutes. Drain off fat.

Step 3

In a 4-quart (4 L) slow cooker, combine beer,1 cup (250 ml) ketchup, brown sugar, tapioca, and 1/4 teaspoon ground chipotle chile. Place meatballs on top.

Step 4

Cover slow cooker and cook on low-heat setting for 4-5 hours. Serve cooked meatballs over cooked pasta or rice.

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