Last week, my little family spent a few days in San Diego. Beside being completely obsessed with the climate – we were also equally obsessed with all of the flavorful Mexican food. So, I decided to bring a little California into my kitchen this week with some Chipotle grass-fed meatballs.
I scouted this recipe from EatDrinkPaleo.com and the only thing I modified was reducing a little bit of the sodium and adding canned adobo chipotle peppers . Otherwise – it’s pretty darn similar! Thanks guys for the great recipe! It was so good and easy to make that I knew I wanted to share this with you guys, too.
Don’t worry if you’re not into spicy food – you can totally control the heat of these meatballs by removing more seeds from the chipotle peppers. The more seeds you leave in the spicier your meatballs will turn out. Also – if you don’t have access to grass-fed beef don’t sweat. A normal lower fat ground beef mix will also do the trick (I prefer a 93% fat-free cut).
I served mine with some roasted brussel sprouts (Add clean and halved brussle sprouts to a ziplock baggy with 1 tablespoon of olive oil, sprinkle of sea salt and fresh squeezed lime. Roast at 350 degrees for 30 minutes) and some sliced avocado. Delicious!
I also included a video if you’re more of a visual learner (I totally am!!). If you like the vid – go ahead and subscribe to my YouTube page. There’s all sorts of fitness, nutrition, and lifestyle videos already uploaded there. Alright – let’s get into the recipe!!!
- 1 medium onion, diced
- 2 pounds ground grass-fed lean beef
- 1 can chipotle peppers in adobo sauce (you will use 2 of the peppers)
- 2 tablespoons chopped cilantro
- 2 large garlic cloves, minced
- 1 teaspoon ground cilantro
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon of sea salt
- 1 tablespoon olive oil
- 1 tablespoon coconut oil
- ½ onion, mentioned above
- 2 garlic cloves, minced
- 2 chipotle peppers, seeds out and minced into paste-like consistency
- ½ teaspoon ground cilantro
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 1/2 cups canned diced tomatoes
- ½ teaspoon sea salt
- Peel your onion and dice. Cook onion in pan until translucent. Divide in half.
- Slice 2-3 adobo peppers in half, removing as many seeds as you like. Dice until paste-like consistency.
- Wash cilantro and chop.
- In a large bowl, combine ground beef, adobo peppers, cilantro, 1/2 cooked onion, minced garlic, ground cilantro, ground cumin, sea salt, paprika and olive oil.
- Form golf ball sized meatballs with your hands.
- Over medium heat, melt coconut oil in a large frying pan. Arrange meatballs in pan and cook for 3 minutes.
- Turn meatballs over and cook for an additional 3 minutes.
- While meatballs are cooking, combine all sauce ingredients in a small bowl and whisk together. Pour sauce over meatballs and gently spread sauce to cover entire pan. Cook on medium to low heat for 10 minutes.
- Meatballs can be stored in refrigerator and re-heated through the week.
Fat: 23 grams Carbs: 6 grams Protein: 36.5 grams Sugar: 2.7 grams