Meatballs in Chipotle Chile Sauce
7
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 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.
Ingredients
Egg(s)
1 large egg(s)
Chili powder
1.5 tsp
Ground cumin
1 tsp
Table salt
1 tsp
Uncooked 93% lean ground turkey
1 pound(s)
Uncooked zucchini
1 small
Dried plain breadcrumbs
3 Tbsp
Canned crushed tomatoes
29 oz
Canned chicken broth
0.5 cup(s)
Uncooked red onion(s)
0.25 cup(s), chopped
Garlic
3 medium clove(s)
Canned chipotle peppers in adobo sauce
2 item(s)
Dried oregano
1 tsp
Instructions
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
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