Chipotle Enchilada Meatballs

Chipotle Enchilada Meatballs have the most incredible smoky flavored sauce! Appetizer or dinner, these are sure to please for any occasion. So easy to make in the slow cooker, stovetop, or Instant Pot! Recipe is also Gluten-Free, Paleo, and Whole30 approved.

You guys…….You’re going to flippin love these!!! I am about to state the obvious: I love chipotle, I love enchiladas, and I have a thing with meatballs. So Chipotle Enchilada Meatballs it is!! And I must say, the sauce is boss in these meatballs. Consider that you are totally normal if you have thoughts of bathing yourself in this deliciousness. So what’s in the bossy sauce? Some chipotle peppers, salsa verde, fresh cilantro, garlic, and sautéed onion.

With Cinco de Mayo on the horizon (the best foodie holiday!!), these would make the perfect meal paired with some cilantro lime cauliflower rice. Kid friendly, husband approved, and so much goodness in these!

How to make Enchilada Chipotle Meatballs: 

Slow Cooker, Instant Pot, or stovetop, it won’t matter! I have you covered for all 3 options. But first, let’s gather up these ingredients:

• ground beef
• chili powder
• cumin
• salt
• cayenne pepper
• almond flour
• egg
• onion
• garlic
• salsa verde
• chipotle peppers in adobo sauce
• chicken broth
• fresh cilantro

Regardless of which way you make these meatballs, you will need to bake the meatballs beforehand in the oven under the broiler for a few minutes. This prevents them from falling apart in the slow cooker or instant pot. You’ll mix together the meatball ingredients: beef, chili powder, cumin, salt, cayenne pepper, almond flour, and egg. Roll into balls, and place on a baking sheet to broil.

While the meatballs are cooking, make the sauce. Start by sautéing the onion and garlic in avocado oil. Now add in the salsa verde, chipotle peppers, adobo sauce, and chicken broth. Let simmer so the flavors meld.  You can also use the saute function on the Instant Pot to make the sauce!

Remove from heat and blend until smooth using an immersion blender, blender, or food processor.

You can pour the sauce into the slow cooker, Instant Pot, or back on the stove to complete the dish.

Serving/Storing:

Serve over cauliflower rice, or plain, with your favorite toppings! I loaded mine with avocado, more cilantro, chopped tomatoes, and green onions. If you’re a cheese lover, load them with some shredded pepper jack or monterey jack! So many good options. These were loved and adored by the whole family, and made a yummy lunch the next day.

Store in the fridge for up to 1 week. These also freeze beautifully! Thaw by placing in a large pot on the stove and simmering at low heat.

Enjoy!

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Chipotle Enchilada Meatballs

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Servings 6 -8 servings

Author Amy

5 from 1 vote

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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

1. For the Stovetop:
2. Set your oven to broil.
3. 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.
4. 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.
5. 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!
6. For the Slow Cooker:
7. Set your oven to broil.
8. 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.
9. 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.
10. Place meatballs inside the slow cooker, leaving behind the residual fat. Cover with your sauce. Cook on low for 4 hours. Serve hot!
11. For the Instant Pot:
12. Set your oven to broil.
13. 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.
14. 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.
15. Place meatballs on top of the sauce, select cancel. Secure the lid, select manual function. Cook on high pressure for 7 minutes.
16. Use a quick release, and serve hot!

Recipe Notes

*Salsa verde can be found in the Mexican section of your grocery store. Use a brand with minimal ingredients. The Trader Joe's brand is delicious and Paleo, Whole30 compliant.

**If following a strict Paleo or Whole30 diet, it is very difficult to find complaint Chipotle peppers in adobo sauce. Instead, you can substitute with 1 tbsp chipotle spice, 1 tbsp tomato paste, and 1 tbsp apple cider vinegar. Stir to combine the three ingredients.