Slow Cooker Meatballs With Raspberry Chipotle Dipping Sauce

• 2 pounds ground beef or half beef, half pork
• 1/3 cup chia seed ground
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 1 teaspoon pepper
• 4 tablespoons water
• 2 tablespoons butter or oil
• 1 1/2 cups frozen raspberries
• 1 chipotle pepper finely minced
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• 1/4 cup sweetener powdered, choice

1. 1. 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.
2. 2. 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.
3. 3. Cook on low for 3 to 4 hours, until they reach an internal temperature of 160F. Keep warm in the slow cooker.
4. 1. 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.
5. 2. Transfer to a serving bowl. Serve with meatballs.

ground beef, chia seed, italian seasoning, garlic, salt, pepper, water, butter, frozen raspberries, pepper, water, apple cider vinegar, sweetener powdered

Taken from www.yummly.com/recipe/Slow-Cooker-Meatballs-with-Raspberry-Chipotle-Dipping-Sauce-2628401 (may not work)