Photo of Meatballs in Chipotle Chile Sauce by WW

Meatballs in Chipotle Chile Sauce

Total Time
2 hr 45 min
15 min
2 hr 30 min
Grated zucchini adds moisture to these flavorful, Mexican-inspired turkey meatballs that cook in a chipotle-tomato sauce. Use the large holes of a box grater for the zucchini, and it's ready in a flash. Serve the meatballs and sauce over steamed zucchini “noodles” to grab all the tasty sauce.



1 large egg(s)

Chili powder

1½ tsp, hot Mexican-style

Ground cumin

1 tsp

Table salt

1 tsp

Uncooked 93% lean ground turkey

1 pound(s), skinless (7% fat or less)

Uncooked zucchini

1 small, coarsely grated

Dried plain breadcrumbs

3 Tbsp

Canned crushed tomatoes

29 oz, 2 (14 1/2-ounce cans), fire-roasted variety

Canned chicken broth

½ cup(s)

Uncooked red onion(s)

¼ cup(s), chopped, finely chopped


3 medium clove(s), minced

Canned chipotle peppers in adobo sauce

2 item(s), finely chopped

Dried oregano

1 tsp


  1. Whisk together egg, chili powder, cumin, and salt in large bowl. Add turkey, zucchini, and bread crumbs; mix until blended well but not overmixed. With damp hands, shape into 12 meatballs. Set aside.
  2. Combine tomatoes and broth in 5- or 6-quart slow cooker. Stir in onion, garlic, chipotles en adobo, and oregano; add meatballs. Cover and cook until meatballs are tender, 2 1/2–3 hours on High or 5–6 hours on Low. Divide meatballs and sauce evenly among 4 plates or large shallow bowls.
  3. Per serving: 3 meatballs and 1 cup sauce