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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
For the Sauce
  • 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

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

20 comments

  1. 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.

  2. 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.

  3. so glad you liked the meatballs! let us know how the pork turns out for you.

  4. 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.

  5. Great job on this one!!! I chose to pair this up with some spaghetti squash! Once again great dish!

  6. 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.

  7. 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!

  8. Made this today. WOW! I love spicy foods and its tough to find something good at your everyday restaurants. This probably topped my list of delicious spicy dishes. I can’t wait to make this for friends and family. THANKS MEGAN!

  9. Making the meatballs with ground chicken breast. When I was mixing in a bowl, the mixture of meatball was very soggy, I’m not sure if it is because of the chicken. But it tasted amazing. I added about 5 more chilies and it was perfect. Will be making again definitely

  10. Holy cannoli, these are delicious! To make them palatable to our entire family, I used only 1 chipotle in the sauce and cut the adobo sauce to about 2/3 in the meatballs, and shaved back the chili sauce a bit (I was being very cautious). Everyone loved them. I also served it over spaghetti squash with a rice option for non-paleo family members. A winner all around. Thank you!

  11. Made these tonight and loved the flavor! I think I’ll do what others suggested and eat the leftovers with some spaghetti squash.

  12. made this for the 2nd time tonight w/ a few changes. used much of the adobe sauce from the peppers on the first batch so i used 2 T of chili garlic sauce instead and a few long squirts of sriracha. while i like things hot the sauce is a bit much for me so i used my entire jar of tomato sauce. this time i made a double batch of the sauce bc its just that amazing. i plan to put it on everything from meatballs to eggs. yum! thanks so much!!!

  13. I fell through Alice’s rabbit hole into the Paleo website after clicking on Barbacoa Meatballs. Just FYI Pyrex can cook at 25 degrees less but it should have been able to handle the heat, who knows.
    Also as an Anthropology minor ya’ll (we live in Texas) are doing pretty good! In your spare time (which is prob zippo) you may want to pick up an anthropology course or two! Research has discovered Paleo foods through midden (middan? I’m only a minor) piles (ancient trash). Bones, husks, whatnot…

  14. This is prob one of my fav recipes! I’ve been making it w/ chicken that I grind myself 3 parts thigh 1 part breast meat. They always come out deelish! When I’m not on the whole 30 I squirt some sriracha in w/ the meat mixture & while I am I just add a bit more peppers to the mix. I mk huge batches of the sauce bc well it’s amazing! Thanks so much for this recipe !!!

  15. Where do you find “paleo” Adobo sauce? Everything I’ve come across has HFCS in it. I made my own.

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