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
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/)