Crockpot Mexican Meatballs in Chipotle Sauce With Lime Crèma Drizzle


True confession:  Meatballs are something I more often buy prepared than make and hardly ever at that.  I mostly dislike the time consuming and mess making process.  cooking them in batches in oil, often ending up with burned bits, falling apart meatballs and a splattered cooktop just does not appeal to me. When I discovered this recipe on the fabulous Hostess At Heart blog, I really wanted to try it.  I have college aged sons who devour meatballs and I have been depriving them!  To skip the browning step, I tried roasting the meatballs in a 400 F oven on a rack over a drip pan, so they could  brown evenly.   Why didn’t I think of this years ago?  Perfection! The meatballs were moist, nicely flavored with Mexican spices and none fell apart while cooking in the sauce. This method worked!  The spicy sauce is just thick enough to nicely coat the meatballs.  Enthusiastic requests begging me to make this dish again had this reluctant meatball cook simmering a second batch as fast as I could  type this blog post.  Who knew there was a meatball queen inside me after all!

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