Mexican Meatballs In Chipotle Sauce

• 2 pounds ground meat I used a combination of beef and pork
• 1 cup plain bread crumbs
• 1/4 cup milk almond, skim, whatever you prefer
• 2 eggs slightly beaten
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 28 ounces fire roasted tomatoes diced or crushed
• 1/2 cup low sodium fat free chicken broth
• 3 garlic cloves chopped finely
• 1 teaspoon Mexican oregano dried
• 3 chipotles in adobo chopped, more for additional heat
• cilantro chopped for garnish

1. In a large bowl, combine ground meat, bread crumbs, Milk, eggs, chili powder, garlic powder and 1/2 teaspoon of the salt and cumin. Roll into 1 tablespoon sized balls.
2. Heat 1 tablespoon of oil in a large skillet. Brown meatballs on each side in batches if necessary. Don't overcrowd.
3. Spray a slow cooker with non-stick cooking spray. Stir in tomatoes, chipotle peppers, broth, garlic, oregano and remaining 1/2 teaspoon salt and cumin. Add meatballs and cook on high for 3 hours. Stir in chopped cilantro prior to serving

ground meat i, bread crumbs, milk almond, eggs, chili powder, garlic, kosher salt, ground cumin, tomatoes, chicken broth, garlic, oregano, chipotles, cilantro

Taken from www.yummly.com/recipe/MEXICAN-MEATBALLS-IN-CHIPOTLE-SAUCE-1208583 (may not work)