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Meatballs in Chipotle Chile Sauce

5
Points® value
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

Notes

Serving idea: Spoon the meatballs over steamed zucchini noodles that can soak up all the tasty sauce.

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