Paleo Chipotle Meatballs with Guacamole

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I 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….Smack, Crackle, Pop! I watched in horror and disbelief as my pan cracked into shards of glass. I managed to salvage the meatballs, but thought scraping the sauce out of the bottom of an oven that never gets cleaned would be taking things a little too far.

Ingredients

• 1 lb ground meat (we used beef)
• 1/4 c almond flour
• 2 eggs
• 1 T chipotle adobo sauce 
• 1 t dried oregano
• 1 t onion powder
• 1 t garlic powder
• salt

• 1 c chicken stock
• 15 oz can tomato sauce
• 1-2 finely diced chipotle peppers in adobo sauce or you could use just sauce
• 2 t dried oregano
• 2 t onion powder
• 1 t garlic powder
• salt

For the Guacamole

• 2 avocados
• 1 lemon or lime, juiced
• 1 t chili garlic sauce
• salt

Method

Preheat the oven to 400ºF.

In a large bowl, whisk together the eggs, almond flour, and herbs/spices. Add the ground meat and mix with your hands until combined. Form the mixture into balls and place in an oven safe dish. Bake until browned, about 15 minutes.

For the sauce

While the meatballs are browning, add the tomato sauce ingredients to a sauce pot. Let is simmer until the meatballs are done.

For the guacamole

Place all the ingredients into a bowl and smash with a fork until a chunky/creamy consistency has developed

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