Slow Cooker Chili Meatballs for Effortless Family Dinners
Enjoy flavorful Slow Cooker Chili Meatballs, perfect for busy weeknights and customizable for the whole family.
Equipment
- - Slow Cooker
Ingredients
For the Meatballs
- 1 lb Ground Turkey Can substitute with ground chicken or lean beef.
- 1 tsp Onion Powder Freshly ground offers best taste.
- 1 tsp Garlic Powder Fresh is ideal for stronger punch.
- 1 tsp Salt Adjust according to personal preference.
- 1 tsp Black Pepper Adjust according to personal preference.
For the Chili Base
- 1 can Diced Tomatoes San Marzano is highly recommended.
- 1 cup Tomato Sauce Adds moisture and richness.
- 1 cup Frozen Corn No thawing needed.
- 2 tbsp Chili Powder Adjust based on desired spice.
- 1 tsp Ground Cumin Essential for authentic chili depth.
- 1 can Black Beans Drain and rinse before adding.
- 1 cup Mushrooms Slice them before mixing in.
- 1 medium Yellow Onion Dice into 1/2-inch pieces.
Instructions
How to Make Slow Cooker Chili Meatballs
- In a bowl, combine ground turkey, garlic powder, onion powder, salt, and pepper. Mix gently to keep meatballs tender, then form into walnut-sized balls (20-24).
- While shaping the meatballs, dice the yellow onion and slice the mushrooms.
- In a small bowl, mix the remaining garlic powder, onion powder, chili powder, and cumin.
- Place meatballs in the crockpot in a single layer. Top with diced tomatoes, tomato sauce, onions, mushrooms, black beans, and corn.
- Sprinkle the spice mixture over the top, gently stirring to combine everything without breaking the meatballs.
- Cover and cook on high for 2-3 hours or low for 3-4 hours.
- Before serving, taste and adjust the seasoning as needed.
Notes
Serve with cornbread or a dollop of sour cream for extra creaminess. Prepping the night before helps streamline meal time.