These Slow Cooker Meatballs with Raspberry Chipotle Dipping Sauce are a fun dish to serve at a Game Day party or as a festive holiday appetizer.
Keyword Appetizers
Servings 36meatballs, 12 as an appetizer (3 meatballs per serving)
Author Carolyn Ketchum of All Day I Dream About Food
Ingredients
Meatballs:
2poundsground beefor half beef, half pork
1/3cupground chia seed
1tablespoonItalian seasoning
1teaspoongarlic powder
1 1/2teaspoonsalt
1teaspoonpepper
2 to 4tablespoonswater
2tablespoonsbutter or oil
Raspberry Chipotle Sauce:
1 1/2cupsfrozen raspberries
1chipotle pepperfinely minced
2tablespoonswater
2tablespoonsapple cider vinegar
¼cuppowdered sweetener of choice
Instructions
For the Meatballs:
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.
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.
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:
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.
Transfer to a serving bowl. Serve with meatballs.
Notes
Nutrition Information 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: 14GNutrition Information 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