Paleo Slow-Cooked Mexican Meatballs in Chipotle Sauce

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, chilies, 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.

Enjoy!

slow-cooker or crockpot paleo pork meatballs in chipotle sauce recipe

Paleo Slow-Cooked Mexican Meatballs in Chipotle Sauce Recipe

by Trina
Easy Crockpot or slower-cooker paleo recipe for pork meatballs infused with a savory chipotle sauce
Course Entree
Cuisine Mexican
Servings 4 people

Ingredients
  

MEATBALL INGREDIENTS

  • 1 1/2 lbs ground pork
  • 1 onion diced (half is for the meatballs and the other half is for the sauce)
  • 3 cloves 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

CHIPOTLE SAUCE INGREDIENTS

  • 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

Instructions
 

  • 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
  • Add all the garlic and cook for one more minute
  • Remove from heat
  • Now divide the sautéed garlic and onions – put half in the Crockpot, and put the other in a medium mixing bowl
  • Add remaining chipotle sauce ingredients to Crockpot
  • Add the remaining meatball ingredients to a medium bowl, and mix gently with your hands
  • Preheat a frying pan with coconut or olive oil over medium heat
  • Form meatballs by hand – each about the size of a golf ball
  • 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)
  • Transfer browned meatballs directly to the Crockpot with the tomato sauce
  • Slow cook everything on low setting 5-6 hours
  • Serve over a bed of cauliflower lime rice if desired: (https://www.paleonewbie.com/paleo-cilantro-lime-cauliflower-rice-post/)
Keyword meatballs, slow-cooker, Crockpot, chipotle, Mexican

Join the Conversation

  1. I know this will be hard to answer but how hot (spicy) is the sauce?

    1. Ellen, not to much. If you don’t like spice, start with half and taste when it’s done. You can always add more. :)

  2. How many does this make?

    1. About 16-18

  3. If I wanted to could I just throw the meatballs in without browning first?

  4. Anonymous says:

    Perfect for this rainy day!

    1. I hope you like it!

Leave a Reply

Your email address will not be published.

Close
© Paleo Newbie 2013-2020
Close