Ingredients

The following ingredients have 7 Servings
  • 1.5 lbs grass fed ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 cup almond flour
  • 1 large egg (whisked)
  • 2 tbsp avocado or olive oil
  • 1.5 cups diced white onion
  • 3 cloves crushed garlic
  • 1.5 cups salsa verde*
  • 3 chipotle peppers in adobo sauce**
  • 2 tbsp adobo sauce
  • 1.5 cups chicken broth
  • 1/2 cup chopped fresh cilantro

Instruction

  • For the Stovetop:
  • Set your oven to broil.
  • Make your meatballs: In a medium sized bowl, mix together ground beef spices, almond flour, and egg. Continue to mix with your hands until well combined. Roll into 1-2 inch balls (your choice, I prefer bigger meatballs). Place on a large roasting pan or cookie sheet. Move to the oven once hot, and broil for 4-5 minutes. Meatballs won't be cooked all the way, but will cook more with the sauce.
  • Now make your sauce: In a large saucepan, heat up your oil over medium- medium high heat. Add your onions and garlic. Saute for 5-6 minutes until fragrant. Now add in salsa verde, chipotle peppers, adobo sauce, and chicken broth. Let the flavors meld and cook for approximately 10 minutes. Place sauce in a food processor or blender (be careful with the heat in a blender, as the top will expand with heat and you should leave a hold or opening while blending). Add in cilantro, and continue to blend until smooth and well incorporated.
  • Return the sauce back to your pan, and add meatballs (leaving behind any residual fat). Cook for another 15 minutes over medium heat, stirring occasionally. Serve hot!
  • For the Slow Cooker:
  • Set your oven to broil.
  • Make your meatballs: In a medium sized bowl, mix together ground beef spices, almond flour, and egg. Continue to mix with your hands until well combined. Roll into 1-2 inch balls (your choice, I prefer bigger meatballs). Place on a large roasting pan or cookie sheet. Move to the oven once hot, and broil for 4-5 minutes. Meatballs won't be cooked all the way, but will cook more with the sauce.
  • Now make your sauce: In a large saucepan, heat up your oil over medium- medium high heat. Add your onions and garlic. Saute for 5-6 minutes until fragrant. Now add in salsa verde, chipotle peppers, adobo sauce, and chicken broth. Let the flavors meld and cook for approximately 10 minutes. Place sauce in a food processor or blender (be careful with the heat in a blender, as the top will expand with heat and you should leave a hold or opening while blending). Add in cilantro, and continue to blend until smooth and well incorporated.
  • Place meatballs inside the slow cooker, leaving behind the residual fat. Cover with your sauce. Cook on low for 4 hours. Serve hot!
  • For the Instant Pot:
  • Set your oven to broil.
  • Make your meatballs: In a medium sized bowl, mix together ground beef spices, almond flour, and egg. Continue to mix with your hands until well combined. Roll into 1-2 inch balls (your choice, I prefer bigger meatballs). Place on a large roasting pan or cookie sheet. Move to the oven once hot, and broil for 4-5 minutes. Meatballs won't be cooked all the way, but will cook more with the sauce.
  • To make the sauce: Place salsa verde, chipotle peppers, adobo sauce, chicken broth and cilantro in a blender or food processor. Blend until smooth. Now set your instant pot to saute function. Once hot, add in oil and saute onion and garlic for 3-4 minutes. Add liquid ingredients to the instant pot and cook for another 2-3 minutes.
  • Place meatballs on top of the sauce, select cancel. Secure the lid, select manual function. Cook on high pressure for 7 minutes.
  • Use a quick release, and serve hot!