Paleo Newbie

Paleo Slow-Cooked Mexican Meatballs in Chipotle Sauce

Trina
easy paleo and gluten-free recipe for slow-cooker/crockpot Mexican meatballs in chipotle sauce
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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!

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Paleo Slow-Cooked Mexican Meatballs in Chipotle Sauce Recipe

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

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/)
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