Slow Cooker Meatballs with Raspberry Chipotle Dipping Sauce

Serves 36 meatballs, serves 12 as an appetizer (3 meatballs per serving)
submitted by: Carolyn Ketchum of All Day I Dream About Food



2 pounds ground beef (or half beef, half pork)

1/3 cup ground chia seed

1 tablespoon Italian seasoning

1 teaspoon garlic powder

1 1/2 teaspoon salt

1 teaspoon pepper

2 to 4 tablespoons water

2 tablespoons butter or oil


Raspberry Chipotle Sauce:

1 1/2 cups frozen raspberries

1 chipotle pepper, finely minced

2 tablespoons water

2 tablespoons apple cider vinegar

ΒΌ cup powdered sweetener of choice


For the Meatballs:

  1. In a large bowl, combine the ground beef, ground chia seed, Italian seasoning, garlic powder, salt, and pepper. Mix to combine well. If your mixture is very dry, add a little water as needed. Roll into 36 meatballs.
  2. In a large skillet, heat half of the butter or oil over medium heat. Add half the meatballs and brown on all sides. Transfer to a slow cooker. Repeat with the remaining butter and remaining meatballs. Pour the pan juices over the meatballs in the slow cooker.
  3. Cook on low for 3 to 4 hours, until they reach an internal temperature of 160F. Keep warm in the slow cooker.


For the Sauce:

  1. In a medium saucepan over medium heat, combine the frozen raspberries, minced chipotle, water, and apple cider vinegar. Bring to simmer and cook until the berries are soft enough to be mashed with a fork.
  2. Transfer to a serving bowl. Serve with meatballs.

Nutrition Info

  • Per serving (sauce made with non-nutritive sweetener):
  • Calories: 240
  • Total fat: 19g
  • Saturated fat: 7g
  • Cholesterol: 60mg
  • Sodium: 340mg
  • Carbohydrate: 5g
  • Total dietary fiber: 3g
  • Sugar: <1g
  • Protein: 14g
  • Per serving (sauce made with regular powdered sugar):
  • Calories: 250
  • Total fat: 19g
  • Saturated fat: 7g
  • Cholesterol: 60mg
  • Sodium: 340mg
  • Carbohydrate: 6g
  • Total dietary fiber: 3g
  • Sugar: 3g
  • Protein: 14g


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