Paleo Chipotle Meatballs with Guacamole
These meatballs are super tender and extremely flavorful. If you don’t like things too spicy, only use 1 or 2 chipotle peppers.
We used a Pyrex glass dish to bake the meatballs in and well, I guess Pyrex dishes aren’t as indestructible as I thought they were. When I went to pour the tomato sauce on the meatballs….KABOOM! I watched in horror and disbelief as my pan cracked into shards of glass. Mind you, this was at 10 o’clock at night and Brandon and I are both starving. I managed to salvage the meatballs, but thought scraping the sauce out of the bottom of the oven would be taking things a little too far. Hehe. Needless to say, sh*t happens and I have learned a valuable lesson: Ceramic > Glass
Meatball Ingredients
- 1 lb. 94% ground turkey (any ground meat will do)
- 1/4 c almond flour
- 4 T bacon fat or butter (not melted)
- 2 eggs
- 3 chipotle peppers in adobo sauce
- 1 t + 2 t oregano
- 1 c chicken stock
- 15 oz. diced tomatoes
- S & P
Guacamole Ingredients
- 2 avocados
- 1 lemon, juiced
- 2 t chili garlic sauce
- S & P
Method
Preheat the oven to broil.
Place the ground turkey in a large bowl. In the large bowl of your food processor combine the eggs, almond meal, bacon fat or butter, 1 t oregano, 1 chipotle pepper and some S & P. Process until smooth and add to the turkey. Mix with your hands until combined. The mixture will be wet, don’t fret. Form the mixture into balls and place in an oven safe dish. Broil until browned, about 10 minutes.
While the meatballs are browning, add the diced tomatoes, 2 chipotle peppers, chicken stock and 2 t oregano to the same bowl of your food processor and pulse until smooth. Once the meatballs have browned, turn to oven to Bake at 450°F. Add the sauce to your oven safe dish and continue to bake until the sauce has thickened a bit, about 15 more minutes.
Now for the guacamole, place all the ingredients into the smallest bowl of your food processor. Pulse until it’s the consistency you like.
Yummy.
the glass was probably stress cracked prior to heating in the oven. Pyrex can survive much higher temperatures than your oven can produce, when it is not mechanically damaged.
I made these the other night. I cut back on the chipotle peppers so my wife could eat them and they were still delicious. I’m looking forward to trying the pork butt one weekend very soon.
so glad you liked the meatballs! let us know how the pork turns out for you.
Holy Snikes… that’s a spicy meatball! Tender and flavorful and quite delicious, but they’ve definitely got a kick. I might cut back one pepper next time.
oh dear. hope it wasn’t too painful….
Great job on this one!!! I chose to pair this up with some spaghetti squash! Once again great dish!
thanks so much jimmy!
I made these for dinner the other night, and they were VERY spicy! We enjoyed them, but I actually cut the sauce with a little more broth and a couple of ripe tomatoes to reduce the burn. I was surprised to see, when broiling the meatballs, that it seemed like a lot of the fat rendered out. There was a half-inch of bubbling white stuff all over the bottom of the pan – did I do something wrong? Anyway, we just put the sauce with some added vegetables in the pan and went right on cooking, but the end product was flecked with the white stuff everywhere. Delicious, but a little strange looking.
I made the meatballs last night and they were absolutely AMAZING!!! We like things spicy here in Texas, so I threw in an extra pepper which was not only delicious, but it clears your sinuses in a heartbeat! I love your blog and have already tried another of your recipes and have many more on my list to make. So glad I stumbled across you guys!
many thanks aubrey!