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- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Directions:
1. Begin by placing your frozen meatballs into the slow cooker. There’s no need to thaw, darlin'. Life's complicated enough as it is.
2. In a bowl, whisk together the honey barbecue sauce, finely chopped chipotle peppers, honey, garlic powder, and onion powder until it's mixed as well as cousins at a family reunion.
3. Pour the sauce over the meatballs, stirring gently so every single one is coated like a delicate frost on a January morn.
4. Set your slow cooker to low and cook for about 4-6 hours. This is when the magic happens, and those meatballs turn tender and full of flavor like a well-kept secret.
5. Once done, give them a gentle stir, sprinkle a little salt and pepper to taste, and watch as this dish becomes the talk of the table.
Variations & Tips:
- For those who like it hot as a firecracker on the Fourth of July, add more chipotle peppers. If you've got folks at the table who prefer a milder ride, ease up on those chipotles.
- Don't be afraid to throw in a splash of bourbon for a richer, deeper flavor that whispers secrets of the South.
- If you're keen on making this a tad healthier, opt for turkey meatballs and reduce the honey just a smidge.
- Remember, the slow cooker is your friend on busy days, and this recipe keeps real well for leftovers – if there are any! Just heat 'em up and you've got another meal ready to warm hearts and bellies alike.
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