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For the Stovetop:
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Set your oven to broil.
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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.
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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.
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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!
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For the Slow Cooker:
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Set your oven to broil.
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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.
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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.
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Place meatballs inside the slow cooker, leaving behind the residual fat. Cover with your sauce. Cook on low for 4 hours. Serve hot!
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For the Instant Pot:
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Set your oven to broil.
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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.
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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.
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Place meatballs on top of the sauce, select cancel. Secure the lid, select manual function. Cook on high pressure for 7 minutes.
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Use a quick release, and serve hot!