Ancho Chile Mexican Meatballs
- 3 whole 3 whole 3 whole Dried Ancho Chilies, for the sauce
- 6 oz 6 oz 6 oz Tomato Paste, for the sauce
- 1.5 cup 1.5 cup 1.5 cup Beef Bone Broth, for the sauce
- 2 Tbsp 2 Tbsp 2 Tbsp Apple Cider Vinegar, for the sauce
- 2 Tbsp 2 Tbsp 2 Tbsp Lime Juice, for the sauce
- 1.25 cup 1.25 cup 1.25 cup Cilantro, divided (1 cup for the sauce, .25 for the meatballs)
- 4 cloves 4 cloves 4 cloves Garlic, for the sauce
- 1 tsp 1 tsp 1 tsp Cumin, for the sauce
- 2 tsp 2 tsp 2 tsp Chili Powder, for the sauce
- 1 tsp 1 tsp 1 tsp dried Oregano, for the sauce
- 0.5 tsp 0.5 tsp 0.5 tsp Organic Cocoa Powder, for the sauce
- 1 tsp 1 tsp 1 tsp Black Pepper, for the sauce
- 1 tsp 1 tsp 1 tsp Sea Salt, for the sauce
- 1 lb 1 lb 1 lb Ground Beef
- 0.25 cup 0.25 cup 0.25 cup Onion, minced
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp Salt and Pepper
- 2 Tbsp 2 Tbsp 2 Tbsp Ancho Chili (Poblano Pepper), Sauce
- Preheat oven to 350
- Stem and deseed the dried ancho chiles and place in a bowl of hot water to soak for 5-10 minutes.
- Strain the water and place the soaked chiles in a blender with all of the other sauce ingredients. Blend until smooth
- Combine all the meatballs ingredients in a bowl and mix thoroughly.
- Scoop a heaping tablespoon of meat and roll in to a ball. Repeat until mixture is gone.
- Heat a tablespoon of oil in a cast iron or oven proof pan on medium high heat.
- Place the meatballs in the pan and let sear for about one minute.
- Pour the sauce over the meatballs and place the pan in the oven.
- Let cook for 25-30 minutes or until sauce is bubbly and meatballs are cooked through.
- Serve over cauliflowr rice and top with jalapeno saurkraut if desired!
Optional Assembly Cilantro Shredded red cabbage (optional) Smoked Jalapeno Farmhouse Kraut Cauliflower Rice You can easily double the meatballs to serve more people.
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