Crockpot Meatballs with Peach Chipotle BBQ Sauce
Ingredients:
For the meatballs:
1 lb ground pork
1 lb ground turkey
1 egg
3/4 cup panko bread crumbs
1.5 tsp cumin
1.5 tsp chili powder
1 tsp paprika
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1 tbsp extra virgin olive oil
1/4 cup beer or broth
For the Peach Chipotle BBQ Sauce
1 tbsp extra virgin olive oil
1/2 onion, diced
3 garlic cloves, minced
1/4 cup peppers and sauce from canned chipotles in adobo, minced
2/3 cup ketchup
1/2 cup beer
1 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp molasses
1/2 cup peach preserves
Salt, to taste
Directions:
For the meatballs: In a large bowl, add the first 10 ingredients and mix with your hands. Once the ingredients are combined, shape into meatballs. You can use a medium sized cookie scooper or 2 tablespoons would work. Add olive oil to a large skillet at medium heat. Brown meatballs on all sides, do not over cook. You just want to give the meatball a nice sear. Cook meatballs in batches - don't over crowd the skillet. Add cooked meatballs to a slow cooker coated with cooking spray. Once all of the meatballs are in the slow cooker, pour in beer or broth. Cook on low for 5 to 6 hours.
For the sauce: In a sauce pan set at medium heat, add oil & onions. Cook until the onions are translucent. Add garlic and stir. Cook until fragrant. Add chipotle peppers and sauce. Stir until combined with onion & garlic. Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves. Simmer for 10-15 minutes. Taste and add salt if needed.
Once the meatballs are cooked, remove from slow cooker. Drain out the liquid. Return meatballs to slow cooker and cover with BBQ sauce. Turn slow cooker setting to warm and cover with lid. Let the meatballs sit in the slow cooker for at least 10 minutes.
