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Paleo Slow-Cooked Mexican Meatballs

easy paleo recipe for Mexican meatballs

This savory pork meatballs in chipotle sauce recipe was first created for a guest post on Arsy’s wonderful Rubies & Radishes foodie blog …

Now we’ve brought this hearty, slow-cooked paleo and gluten-free dish back home to Paleo Newbie and published the recipe here for the first time.

Hope you give this one a try! It’s loaded with tomatoes, chillies, smoky paprika and cumin to give this dish layers of authentic Mexican flavor.

Serve the meatballs and chipotle sauce over a bed of my cilantro lime cauliflower rice, or these are great all by themselves.


Paleo Slow-Cooked Mexican Meatballs Recipe

Paleo Slow-Cooked Mexican Meatballs Recipe


  • 1 1/2 lbs ground pork
  • 1 onion, diced (half is for the meatballs and the other half is for the sauce)
  • 3 cloves of minced or pressed garlic (half is for the meatballs and the other half is for the sauce)
  • 1/3 cup almond flour
  • 2 eggs whisked
  • 2 tsp paprika
  • 2 tsp cumin
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1/4 cup chopped cilantro (leaves only)
  • 28 oz can of crushed tomatoes (we used San Marzano)
  • 14 oz can of diced fire-roasted tomatoes, with liquid
  • The other half of the diced onions and garlic (see meatball ingredients above)
  • 1 fresh Anaheim pepper (or other mild pepper of your choice) diced
  • 1 can of chipotle peppers in adobo sauce (use 1 pepper chopped, plus 2 tsp of the adobo sauce)
  • 3 tsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp of salt
  • 1/2 tsp ground pepper


  1. Sauté all the diced onion in a saucepan with 2-3 tsp of olive or coconut oil over medium heat for about 4-5 minutes
  2. Add all the garlic and cook for one more minute
  3. Remove from heat
  4. Now divide the sautéed garlic and onions - put half in the crock pot, and put the other in a medium mixing bowl
  5. Add remaining chipotle sauce ingredients to crock pot
  6. Add the remaining meatball ingredients to a medium bowl, and mix gently with your hands
  7. Preheat a frying pan with coconut or olive oil over medium heat
  8. Form meatballs by hand – each about the size of a golf ball
  9. Place meatballs in the heated frying pan to get a nice brown crust (they'll still be raw in the middle but will cook through in the crock pot)
  10. Transfer browned meatballs directly to the crock pot with the tomato sauce
  11. Slow cook everything on low setting 5-6 hours
  12. Serve over a bed of cauliflower lime rice if desired: (http://www.paleonewbie.com/recipe-sidedishes/cauliflower-lime-rice/)

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