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You guys… these Chipotle Enchilada Meatballs might be one of my all-time favorite recipes. They check every box: bold, smoky flavor, easy to make, family-approved, full of real, nourishing ingredients and this is just one of the Instant Pot dinner recipes your family will want you to keep in the rotation. Plus, it’s gluten-free, Paleo, and Whole30 friendly. Whether you need a game day appetizer, a meal prep idea, or a festive dish for Cinco de Mayo, this one never disappoints. It’s simple, wholesome,
As a nutritionist, I’m all about finding ways to turn comfort food into meals that feel just as indulgent without the junk. These meatballs do exactly that. We’re using clean ingredients and building major flavor from scratch. That chipotle enchilada sauce? Absolutely next level.
You can make them on the stovetop, in the Instant Pot, or in your slow cooker—whichever method works best for your schedule. Just be sure to save some sauce for spooning over cauliflower rice or scooping up with tortilla chips. This one’s saucy in the best way.
For more hearty and flavorful dishes, check out my easy and nourishing beef recipes.
What You’ll Love
- Great for leftovers or make-ahead meal prep
- That smoky chipotle enchilada sauce is full of depth and flavor
- Easy prep and hands-off cooking options
- Kid-friendly and totally customizable
- Perfect for weeknight dinners or party appetizers
- Clean ingredients that align with Whole30, Paleo, and gluten-free lifestyles
Tips for Success
- Broil first for better texture. Before adding the meatballs to your slow cooker or Instant Pot, give them a quick broil. This step keeps them from falling apart and adds great flavor.
- Customize the heat. These get their smoky kick from chipotle peppers in adobo. You can dial the spice up or down by adjusting how many peppers you add, or swap in a chipotle spice blend if needed.
- Make the sauce in advance. The sauce is where the magic happens, and it gets better as it sits. Make it a day ahead and store in the fridge until you’re ready to cook.
- Use your favorite cooking method. No matter how you prepare them—slow cooker, Instant Pot, or stovetop—you’ll get the same delicious result. Directions for all three are listed below.
- Freeze for later. This is a perfect freezer-friendly meal. Let the meatballs cool completely, then store with sauce in a freezer-safe container. To reheat, gently simmer on the stovetop until warm.
Serving Ideas
Serve these meatballs over Cilantro Lime Cauliflower Rice, wrap them up in lettuce cups, or enjoy them with your favorite taco toppings. We love adding avocado, chopped cilantro, and a squeeze of lime. And if dairy fits your lifestyle, go ahead and melt some pepper jack over the top.
Want more recipes like this? Check out my Chicken Enchilada Casserole, or Chicken Enchilada Meal Prep Bowl for more flavorful recipes your whole family will love.
Enjoy every saucy bite!
Chipotle Enchilada Meatballs
Ingredients
For the meatballs:
- 1.5 lbs grass fed ground beef
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp cayenne pepper, optional
- 1/2 cup almond flour
- 1 large egg, whisked
For the Sauce:
- 2 tbsp avocado or olive oil
- 1.5 cups diced white onion
- 3 cloves crushed garlic
- 1.5 cups salsa verde*
- 3 chipotle peppers in adobo sauce**
- 2 tbsp adobo sauce
- 1.5 cups chicken broth
- 1/2 cup chopped fresh cilantro
Instructions
- For the Stovetop:
- Set your oven to broil.
- Make your meatballs: In a medium sized bowl, mix together ground beef spices, almond flour, and egg. Continue to mix with your hands until well combined. Roll into 1-2 inch balls (your choice, I prefer bigger meatballs). Place on a large roasting pan or cookie sheet. Move to the oven once hot, and broil for 4-5 minutes. Meatballs won’t be cooked all the way, but will cook more with the sauce.
- Now make your sauce: In a large saucepan, heat up your oil over medium- medium high heat. Add your onions and garlic. Saute for 5-6 minutes until fragrant. Now add in salsa verde, chipotle peppers, adobo sauce, and chicken broth. Let the flavors meld and cook for approximately 10 minutes. Place sauce in a food processor or blender (be careful with the heat in a blender, as the top will expand with heat and you should leave a hold or opening while blending). Add in cilantro, and continue to blend until smooth and well incorporated.
- Return the sauce back to your pan, and add meatballs (leaving behind any residual fat). Cook for another 15 minutes over medium heat, stirring occasionally. Serve hot!
- For the Slow Cooker:
- Set your oven to broil.
- Make your meatballs: In a medium sized bowl, mix together ground beef spices, almond flour, and egg. Continue to mix with your hands until well combined. Roll into 1-2 inch balls (your choice, I prefer bigger meatballs). Place on a large roasting pan or cookie sheet. Move to the oven once hot, and broil for 4-5 minutes. Meatballs won’t be cooked all the way, but will cook more with the sauce.
- Now make your sauce: In a large saucepan, heat up your oil over medium- medium high heat. Add your onions and garlic. Saute for 5-6 minutes until fragrant. Now add in salsa verde, chipotle peppers, adobo sauce, and chicken broth. Let the flavors meld and cook for approximately 10 minutes. Place sauce in a food processor or blender (be careful with the heat in a blender, as the top will expand with heat and you should leave a hold or opening while blending). Add in cilantro, and continue to blend until smooth and well incorporated.
- Place meatballs inside the slow cooker, leaving behind the residual fat. Cover with your sauce. Cook on low for 4 hours. Serve hot!
- For the Instant Pot:
- Set your oven to broil.
- Make your meatballs: In a medium sized bowl, mix together ground beef spices, almond flour, and egg. Continue to mix with your hands until well combined. Roll into 1-2 inch balls (your choice, I prefer bigger meatballs). Place on a large roasting pan or cookie sheet. Move to the oven once hot, and broil for 4-5 minutes. Meatballs won’t be cooked all the way, but will cook more with the sauce.
- To make the sauce: Place salsa verde, chipotle peppers, adobo sauce, chicken broth and cilantro in a blender or food processor. Blend until smooth. Now set your instant pot to saute function. Once hot, add in oil and saute onion and garlic for 3-4 minutes. Add liquid ingredients to the instant pot and cook for another 2-3 minutes.
- Place meatballs on top of the sauce, select cancel. Secure the lid, select manual function. Cook on high pressure for 7 minutes.
- Use a quick release, and serve hot!
I finished these tonight after making the recipe and eating them everyday. I am ready to make them again. Does that give you a clue how much I enjoyed this recipe?
I made this as written but from past experience fearing the chipotles would be too hot for me, I left out the added adobo sauce (a lot of sauce stuck to the chile’s anyway) and then took out the remaining whole pieces of chipotles before blending. It was a little too hot for me still, so I had to divide the sauce (saved 1/2 for later) and added more chicken broth. The taste is amazing and it got better and better as the week went on. Thanks for making my Whole 30 great!
the enchilada sauce was so good! I ended up doing a “pour as much you want” type thing with it over the meatballs then placing the rest in a mason jar to use for breakfast the following days
soooo good, very easy also. My husband actually high fived me after his first bite! Only 4 meatballs weren’t eaten at the first sitting and I kept them all for myself!
can I make this without an egg? egg allergy
Yup! Just omit ????
Is there a particular brand chipolte chili in adobo sauce that is Whole 30 compliant? I am having difficulty finding this.
Thanks! Looks delicious 🙂
Hi Julie, it is difficult to find, most brands are not compliant. My local Whole Foods carries one that is compliant, but can’t think of the brand name! Once I go back this week, i’ll Keep you posted. You can also use 1tbsp chipotle powder mixed with 1tbsp tomato paste, and 2 tsp vinegar to get that adobo sauce taste. Then use either dried chipotles or ancho chilis for the peppers. Hope that helps! I’ll put that in recipe notes too ????
These meatballs and the sauce are absolutely delicious! I have made them several times 🙂 I love this blog! Thank you for sharing your amazing recipes!
Enchilada meatballs. I think I’ve died and gone to heaven. NEED to try these ASAP!
Thanks Karly!