Ancho Chile Mexican Meatballs

prep:15 minutes
cook:30 minutes
Difficulty
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Show nutritional information
  • Serves: 2
  • Calories: 614
  • Total Fat: 21g
  • Total Carbohydrate: 40g
  • Protein: 65g
This meatball recipe was originally created out of mistake. I didn’t have a lot of food in the house but I had dried chiles so I decided to make a sauce and then all I had was ground beef for protein. Logically the thing to do was to make meatballs and I had some leftover cilantro cauliflower rice to go with it. Now this is one of my favorite recipes and the smoked jalapeno kraut on top complements the flavors perfectly.

Serves: 2

Serves: 2decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350
  2. Stem and deseed the dried ancho chiles and place in a bowl of hot water to soak for 5-10 minutes.
  3. Strain the water and place the soaked chiles in a blender with all of the other sauce ingredients. Blend until smooth
  4. Combine all the meatballs ingredients in a bowl and mix thoroughly.
  5. Scoop a heaping tablespoon of meat and roll in to a ball. Repeat until mixture is gone.
  6. Heat a tablespoon of oil in a cast iron or oven proof pan on medium high heat.
  7. Place the meatballs in the pan and let sear for about one minute.
  8. Pour the sauce over the meatballs and place the pan in the oven.
  9. Let cook for 25-30 minutes or until sauce is bubbly and meatballs are cooked through.
  10. Serve over cauliflowr rice and top with jalapeno saurkraut if desired!

Notes

Optional Assembly Cilantro Shredded red cabbage (optional) Smoked Jalapeno Farmhouse Kraut Cauliflower Rice You can easily double the meatballs to serve more people.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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