Slow Cooker Mexican Meatballs Recipe2018-02-24
- Yield : 8 serving plates
- Servings : 8
- Prep Time : 10m
- Cook Time : 5:25 h
- Ready In : 5:35 h
Slow cooker Mexican meatballs recipe. Two-meat (pork and beef) meatballs with spices, ketchup, and beer 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 on low-heat setting for 6-8 hours. Open the lid and stir in combined sour cream and cornstarch., stirring 2-3 minutes.
Turn 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
- 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
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 meat mixture into 32 balls.
Bake, uncovered, in preheated oven for 25 minutes. Drain off fat.
In 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.
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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