Slow Cooker Chili Meatballs: Effortless Comfort for Your Family
Enjoy these Slow Cooker Chili Meatballs, a comforting and flexible dish perfect for busy weeknights.
Equipment
- Slow cooker
Ingredients
For the Meatballs
- 1 lb Ground Turkey Swap for ground chicken or beef if desired
- 1 tsp Onion Powder Consider using fresh onions for added texture
- 1 tsp Garlic Powder Use fresh garlic for a stronger taste
For the Chili Sauce
- 28 oz Diced Tomatoes Try using San Marzano tomatoes for richness
- 15 oz Tomato Sauce Adds moisture and depth to the chili
- 1 medium Yellow Onion Can be substituted with shallots if preferred
- 8 oz Mushrooms Contributes umami flavor; swap with bell peppers if desired
- 1 lb Frozen Corn Feel free to use fresh corn if available
- 15 oz Black Beans Can be omitted for a vegetarian option
For Seasoning
- 2 tbsp Chili Powder Adjust to your heat preference
- 1 tsp Ground Cumin Delivers authentic chili flavor
- 1 tsp Salt Adjust to taste
- 1 tsp Black Pepper Adjust to taste
Instructions
Making the Meatballs and Sauce
- In a large bowl, mix the ground turkey with garlic powder, onion powder, salt, and pepper. Blend until just combined, then shape into 20-24 walnut-sized meatballs.
- While shaping the meatballs, dice the yellow onion and slice the mushrooms into even pieces.
- In a separate bowl, combine the remaining garlic powder, onion powder, chili powder, and ground cumin.
- Place the meatballs in a single layer at the bottom of your slow cooker. Top them with the diced tomatoes, tomato sauce, onions, mushrooms, black beans, and corn.
- Gently sprinkle your spice mixture over the layered ingredients, then stir carefully without breaking the meatballs.
- Cover the slow cooker and cook on high for 2-3 hours or low for 3-4 hours.
- Once cooked, taste your chili meatballs and adjust the salt and pepper as needed before serving.
Notes
Optional: Garnish with fresh cilantro or a dollop of sour cream for extra flavor and a pop of color.