Chipotle Enchilada Meatballs
Servings: 6 -8 servings
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!
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.