Meatballs in Chipotle Chile Sauce
1½ tsp(s), Mexican-style hot
Uncooked 93% lean ground turkey
1 small, coarsely grated
Dried plain breadcrumbs
Canned crushed tomatoes
Fat-free reduced sodium chicken broth
Uncooked red onion(s)
Fresh garlic scapes
Canned chipotle peppers in adobo sauce
2 item(s), finely chopped
- 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.
- 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.
- Per serving: 3 meatballs and 1 cup sauce