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These Slow Cooker Honey Chipotle BBQ Meatballs are sweet, spicy, slightly smoky and the perfect appetizer for parties and football games.
Can you believe it’s playoff season already? That means only a few more weeks left of football — and football food — until next year. Actually, I’m not sure which one I’ll miss more, the game or the amazing food! Oh well, we’ll just have to make the next few weeks count, right?!
And here’s an awesome way to celebrate the playoffs — a sweepstakes!
So today’s recipe is perfect for football, especially if you’re throwing a party or just having a few people over. You want to serve food that is easy to prepare and easy to eat — think finger food. And if you love spicy finger food, you’ll love these easy honey chipotle BBQ meatballs. They’re made in the slow cooker and simmered in a sweet and spicy BBQ sauce. And, they taste amazing!
I made Crock-Pot Cranberry Orange Meatballs several times during the holiday season, but I wanted something spicier this time. So I made a simple BBQ sauce, using LA MORENA® Chipotle Peppers in Adobo for extra flavor. I absolutely love the smoky flavor of chipotle peppers, and LA MORENA® is my go-to brand whenever I make homemade chipotle BBQ sauce. You can’t beat the authentic Mexican flavor.
It’s easy to control the heat level. I used two peppers, out of a 7-ounce can in this recipe, plus a little bit of the adobo sauce. But you can use less or even more if you really like the heat.
Normally, when I make meatballs in the Crock-Pot, I’ll add everything at once, but since I was making the BBQ sauce from scratch, I prepared the sauce separately. It’s easier to blend this way and make sure the flavor is perfect.
If you want, you could use your favorite brand of barbecue sauce and just add in the chipotle peppers, but I would still recommend mixing it all separately before adding the blend to your slow cooker.
I used frozen meatballs here, but you could definitely use homemade meatballs, as well. Just place them in the Crock-Pot, and then mix in the honey chipotle barbecue sauce until it’s all blended together.
These slow cooker honey chipotle BBQ meatballs are ready in about two hours, and you can let them hang out and simmer on low until you’re ready to eat. It doesn’t get much easier than this!
You get plenty of spice from the chipotle peppers and a touch of sweetness from the honey — yum! We loved these little meatballs, and I hope you will too!
How to Make Slow Cooker Honey Chipotle BBQ Meatballs
Easy sweet and spicy meatballs cooked in the Crock-Pot for an easy appetizer that's perfect for football games!
- 25 pre-cooked meatballs
- 2 cups ketchup
- 1 tablespoon adobo sauce plus 2 chipotle peppers, finely chopped from LA MORENA®Chipotle Peppers in Adobo, 7-oz can
- 1/2 cup honey
- 1/4 cup packed brown sugar
- 1 tablespoon dried minced onions
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- juice of 1 lime (about 2 tablespoons)
Spray slow cooker with non-stick cooking spray and add meatballs
In a small sauce pan, mix remaining ingredients and heat until warm, stirring frequently
Pour sauce over meatballs, cover and cook on high for about 2 hours or until meatballs are done
Turn heat to low, and serve
If mixture seems too thick, add a little bit of water
I found LA MORENA® products at my local Walmart in the Hispanic Foods aisle.
Check out these additional Big Game recipes featuring LA MORENA® products, and don’t forget to enter the sweepstakes!