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Chipotle Meatball Meal

1 1/2 pounds ground lean chuck - (to 2 lbs)
1/2 cup rolled oats
1/4 cup chipotle salsa or other thick salsa
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon salt
Freshly-ground black pepper -- to taste
1 tablespoon dried minced onion
5 potatoes - (to 6) -- sliced 1/4" thick
2 cups frozen or canned corn kernels
1 green bell pepper -- cored, seeded, and sliced
1 red bell pepper -- cored, seeded, and sliced - (or use roasted red pepper or another green pepper)
1 can nacho cheese soup
1/4 cup chipotle salsa or other thick salsa


Combine first nine ingredients and form meatballs 1- to 1 1/2-inch in diameter. Melt margarine in a large non-stick skillet; brown meatballs on all sides.

Place sliced potatoes in slow cooker. Add corn and sliced peppers. Top with the meatballs. Combine soup and salsa in a small bowl; pour over slow cooker ingredients.

Cover and cook on LOW 8 to 10 hours.

This recipe yields 4 to 6 servings.

Some general comments about this recipe:


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