These Crockpot Chipotle Lime Meatballs are bold, saucy, and just the right mix of spicy and tangy. The chipotle brings smoky heat, the lime keeps it fresh, and the slow cooker does all the heavy lifting. I make these when I want something low-effort but packed with flavor — they’re always a hit. Perfect for meal prep, parties, or a cozy dinner bowl.
Why I Love This Recipe
I made this the first time with random pantry stuff and a pack of ground beef — and it ended up being one of my favorite slow cooker meals ever. The sauce is tangy, smoky, and just spicy enough, and the meatballs turn out juicy every time.
- You only need 15 minutes of hands-on time
- The crockpot keeps the meatballs super tender
- Great for meal prep or feeding a crowd
- The chipotle-lime flavor combo is seriously addictive
What You’ll Need
For the meatballs:
- 1½ pounds ground beef
- ⅓ cup plain breadcrumbs
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lime
- 1 tablespoon lime juice
For the sauce:
- 1 cup chipotle salsa (jarred or homemade)
- ½ cup tomato sauce
- 2 tablespoons honey
- 2 tablespoons lime juice
- 1 tablespoon adobo sauce (from canned chipotle peppers)
- 1 teaspoon smoked paprika
Servings + Time
Serves: 5 (about 20 meatballs)
Prep time: 15 minutes
Cook time: 3 hours on high or 6 hours on low
Total time: 3–6 hours 15 minutes
Substitutions + Variations
- Use ground turkey for a leaner version
- Swap chipotle salsa with regular salsa + 1 chopped chipotle pepper
- Add chopped fresh cilantro to the meat mix for more herby flavor
- Stir in a splash of cream or Greek yogurt for a creamy twist
- Use panko instead of regular breadcrumbs for lighter texture
Tools Needed
- Mixing bowl
- Zester or grater
- Crockpot or slow cooker
- Small bowl for sauce
- Spoon or scoop for shaping meatballs
Make Ahead Tips
- Mix and form the meatballs the night before — store covered in the fridge
- Sauce can be mixed in advance and kept in a sealed jar
- Fully cooked meatballs can be frozen with sauce for quick reheating later
Let’s Make It!
Step 1: Mix the Meatball Ingredients
In a large bowl, combine 1½ pounds ground beef, ⅓ cup plain breadcrumbs, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¾ teaspoon salt, ½ teaspoon black pepper, zest of 1 lime, and 1 tablespoon lime juice. Mix gently with clean hands or a spatula until just combined.
Step 2: Form the Meatballs
Use your hands or a scoop to form the mixture into about 20 equal-sized meatballs, placing them on a parchment-lined tray or plate.
Step 3: Mix the Sauce
In a separate bowl, whisk together 1 cup chipotle salsa, ½ cup tomato sauce, 2 tablespoons honey, 2 tablespoons lime juice, 1 tablespoon adobo sauce, and 1 teaspoon smoked paprika until smooth and well combined.
Step 4: Add Everything to the Crockpot
Place meatballs in the bottom of the slow cooker, spacing them evenly. Pour the chipotle lime sauce over the top, covering all the meatballs completely.
Step 5: Slow Cook
Cover and cook on high for 3 hours or low for 6 hours, until the meatballs are cooked through and the sauce is bubbling and thick.
Step 6: Serve
Serve the meatballs hot in a bowl or over rice, spooning extra sauce on top. Garnish with chopped cilantro and a squeeze of fresh lime.
Leftovers + Storage
Store cooled meatballs with sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until hot. They also freeze well for up to 2 months — just thaw and reheat in sauce.
Macros (Per Serving, 4 meatballs + sauce)
- Calories: 320
- Protein: 24g
- Carbs: 12g
- Fat: 20g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Baking or slow-cooking meatballs in sauce keeps them from drying out. Lime juice in both the meat mixture and sauce adds acidity, which balances the richness of the beef. The chipotle and adobo bring smoky umami depth, while honey softens the heat and adds stickiness to the sauce so it clings to the meatballs.
Common Mistakes
- Overmixing the meat mixture: Makes meatballs tough. Mix just until combined.
- Not searing first (optional but recommended): A quick sear adds more flavor.
- Using a bland salsa: Make sure your chipotle salsa has good flavor and spice.
- Skipping the lime zest: It gives that bright punch and ties the sauce together.
What to Serve With
- Cilantro lime rice or plain white rice
- Roasted veggies or a fresh salad
- Warm tortillas to scoop everything up
- A drizzle of sour cream or extra lime on top
FAQ
Can I make this with ground turkey or chicken?
Yes, just reduce the cook time slightly and be careful not to overcook.
Is this spicy?
It has a medium kick. You can reduce the adobo sauce or use a mild salsa if you want it milder.
Can I freeze leftovers?
Absolutely. Store in an airtight container for up to 2 months. Reheat in sauce on the stove or microwave.
Can I make this without a slow cooker?
Yes, bake the meatballs at 400°F for 15–18 minutes, then simmer in the sauce on the stove for 10 minutes.
Wrap-Up
These chipotle lime meatballs are smoky, juicy, and full of flavor with hardly any effort. Just mix, drop, and let your crockpot do the magic. When you try them, let me know how it goes in the comments — and tell me what you served them with!