Ingredients:

  • 1 pound (450g) ground beef (80/20 blend recommended)
  • 1/2 pound (225g) ground pork
  • 1 large egg, lightly beaten
  • 1/2 cup (60g) panko breadcrumbs
  • 1/4 cup (30g) finely chopped yellow onion
  • 2 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) honey
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to taste for heat)
  • 1 tablespoon adobo sauce (from the can of chipotle peppers)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Instructions:

  1. In a large bowl, combine ground beef, ground pork, egg, panko breadcrumbs, onion, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Mix gently until just combined (don't overmix!).
  2. Roll the meat mixture into 1-inch meatballs.
  3. For a richer flavour and firmer texture, heat a little oil in a skillet over medium-high heat. Brown the meatballs on all sides. This step is optional but recommended for improved texture.
  4. In a small bowl, whisk together ketchup, honey, apple cider vinegar, Dijon mustard, chopped chipotle peppers, adobo sauce, garlic powder, and onion powder.
  5. Place the meatballs in the slow cooker. Pour the honey-chipotle sauce over the meatballs, ensuring they are evenly coated.
  6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the meatballs are cooked through and the sauce has thickened slightly. Internal temperature of the meatballs should reach 165°F (74°C).
  7. Serve hot, garnished with fresh cilantro or parsley, if desired.