It’s Taco Tuesday, so I thought I would share my Slow Cooker Taco Meatballs today!

We had our baby shower this past weekend and I am so thankful for all of the friends and family that were able to celebrate our little girl that will be here before we know it! I really can’t believe that I’m now 30 weeks pregnant and that spring (and being a first time mom) is just around the corner.

Because I am trying to prepare for this baby as much as possible, I’ve been trying to make recipes that utilize the slow cooker or are easy to freeze (Slow Cooker Green Chile, Butternut Squash Chicken Chili, Pumpkin Spinach Enchiladas, are a few that we have coming up in rotation), which is how these Slow Cooker Taco Meatballs came to be!

Slow Cooker Taco Meatballs Tips

• I prefer using ground chicken for these meatballs, but if you have a different protein preference you can give that a try and tell me how it turns out!
• I’ve incorporated heart healthy walnuts into the meatballs for a boost of Omega 3 fatty acids and crunch, and I also sprinkled some on top. I love they way the impact the flavor and texture.
• Salsa (tomatoes) are another heart healthy ingredient. If you’re trying to add more vegetables to your meals, adding your favorite jarred salsa is a super simple way to do so! Pre made salsa is packed with vegetables.
• To keep this dish low FODMAP, I used FODY Foods Salsa and Taco Seasoning (or you can use a homemade taco seasoning).
• This is not the kind of slow cooker meal that you put in the slow cooker all day, it only takes about 90 minutes on high or 3 hours on low, so make sure to plan accordingly (would be great to make on a weekend when you are simply running errands or at home getting things done around the house).

Slow Cooker Taco Meatballs

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• Author: Tara Deal Rochford
• Total Time: 1 hour 40 minutes
• Yield: 4-5 servings 1x

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Description

Slow Cooker Taco Meatballs are a flavorful meal made with veggie-filled salsa, heart healthy walnuts, and whole grain ground oats. Gluten free and low FODMAP.

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Ingredients

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1 cup salsa (for Low FODMAP use FODY Foods)

¾ cup chopped walnuts, divided

½ cup shredded cheddar cheese, divided

½ cup ground oats or oat flour*

½ cup green onion tops

2 teaspoons taco seasoning (for low FODMAP use FODY Foods or homemade)

1 lb ground chicken

1 4 oz can diced green chiles

1 egg

Toppings: salsa, avocado, more green onion tops

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Instructions

Pour salsa in the bottom of a large slow cooker.

In a large bowl, combine ½ cup walnuts, cheese, ground oats, green onion, taco seasoning, ground chicken, green chiles and egg. Mix well with hands then form into 16 balls of equal size.

Place meatballs in the slow cooker and sprinkle the remaining walnuts into the tops of each meatball.

Cover the slow cooker and cook on high for 90 minutes or low for 3 hours.

Top with your favorite toppings and serve with your favorite vegetable side dish.

Notes

*Make sure the oats are certified gluten free if necessary.

This recipe has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts. 

• Prep Time: 10 minutes
• Cook Time: 90 minutes
• Category: dinner
• Method: slow cooker
• Cuisine: mexican

Nutrition

• Serving Size: 1 meatball
• Calories: 105.4
• Sugar: 1.2 g
• Sodium: 224.5 mg
• Fat: 5.7 g
• Saturated Fat: 1.2 g
• Carbohydrates: 4.9 g
• Fiber: 1.2 g
• Protein: 9.5 g