Meatballs in Chipotle Chile Sauce
1
Points®
Total time: 2 hr 45 min • Prep: 15 min • Cook: 2 hr 30 min • Serves: 4 • Difficulty: Easy
Grated zucchini adds moisture to these zesty Mexican-inspired turkey meatballs that cook in a chipotle-tomato sauce. Use the large holes of a box grater for the zucchini, and it’ll be ready in a flash.
Ingredients
Poached egg
1 egg(s)
Chili powder
1½ tsp(s), Mexican-style hot
Ground cumin
1 tsp(s)
Table salt
1 tsp(s)
Uncooked 93% lean ground turkey
1 pound(s)
Zucchini
1 small, coarsely grated
Dried plain breadcrumbs
3 tbsp(s)
Canned crushed tomatoes
14½ oz
Fat-free reduced sodium chicken broth
½ cup(s)
Red onion
¼ medium
Fresh garlic scapes
3 medium
Canned chipotle peppers in adobo sauce
2 item(s), finely chopped
Dried oregano
1 tsp(s)
Instructions
1
In a large bowl, whisk together egg, chili powder, cumin, and salt. Add turkey, zucchini, and bread crumbs; mix until well blended but not overmixed. With damp hands, shape into 12 meatballs. Set aside.
2
In a 5- or 6-qt slow cooker, combine tomatoes and broth. Stir in onion, garlic, chipotles en adobo, and oregano; add meatballs. Cover and cook until meatballs are tender, 21/2 to 3 hours on High or 5 to 6 hours on Low. Divide meatballs and sauce evenly among 4 plates or large shallow bowls. Sprinkle with oregano, if using.
3
Per serving: 3 meatballs and 1 cup sauce
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