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Chipotle Meatballs

These paleo Chipotle Meatballs were absolutely scrumptious.  I did change the recipe a tad so they wouldn’t be too spicy for me. The recipe makes a LOT of meatballs — well, for two of us it was a lot.  We ate the leftovers for breakfast and lunch — yum!

There are two sets of ingredients that you’ll need to get started …

Ingredients

Ingredients (meat not shown)

Ingredients

Ingredients

This is the first time I’ve purchased clarified butter (also known as Ghee). It comes in a bottle and doesn’t have to be refrigerated.  Interesting, no?

Clarified Butter

Clarified Butter

The original recipe uses dried chipotles peppers but it says that we can also use canned chipotle peppers — I chose the canned. This is what they look like — make sure you remove the seeds.

Canned Chipotle Peppers

Canned Chipotle Peppers

Oh — here’s what the clarified butter looks like … smushed butter (laughing).

Clarified Butter (Ghee)

Clarified Butter (Ghee)

Prep your ingredients so you can have them ready as needed. Make sure you read through all of the instructions first — I know, I know, it’s a simple instruction but when I’m in a hurry I think I can wing it as I go along and sometimes it just doesn’t work.

Ingredients

Ingredients

This is what your meatballs will look like before you fry them. You can make them smaller so they will be bite-sized if you wish.

Uncooked Chipotle Meatballs

Uncooked Chipotle Meatballs

I used two skillets to fry the meatballs because I wanted them to be almost cooked at the same time.

Fry the Chipotle Meatballs

Fry the Chipotle Meatballs

Next you’ll be putting the meatballs in a large pot with the sauce and cooking them through.

Chipotle Meatballs

Chipotle Meatballs

Are you ready to try this delicious recipe? Don’t be afraid to make the whole batch — really and seriously, these are good. Just make sure you adjust the spices to your taste.

Ingredients (for the meatballs)

  • 1 large onion, peeled and diced (reserve half of the cooked onion for the sauce)
  • 2 pounds ground beef (I used 2.13 — that’s just the way the measurement came out)
  • 2 canned chipotle peppers (seeds removed)
  • 2 tablespoon chopped cilantro
  • 2 large garlic cloves, diced
  • 1 teaspoon ground coriander powder
  • 1 teaspoon ground cumin powder
  • 1 teaspoon paprika
  •  3  tablespoon virgin olive oil
  • 1 1/2 teaspoon sea or kosher salt
  • 2 tablespoons clarified butter (ghee)

Ingredients (for the sauce)

  • 1/2 of the onion mentioned above
  • 2 garlic cloves, finely chopped
  • 2 canned chipotle peppers, seeds out
  • 1/2 teaspoon ground coriander powder
  • 1 teaspoon ground cumin powder
  • 1/2 teaspoon paprika
  • 2 bay leaves
  • 1 1/2 cups diced canned tomatoes
  • 1/2 teaspoon salt

Directions

  1. In a large skillet, saute the onion in 2 tablespoons clarified butter until it’s clear.
  2. You’ll be using half of the onion in the meatball mix and reserving the rest for the sauce in a side bowl.
  3. While the onion is cooking, pre-chop all the other ingredients for the meatballs.
  4. Slice the chipotle peppers in half, remove the seeds then chop the peppers finely.
  5. Combine the beef with half of the cooked onion, garlic, chilies, paprika, cumin, coriander, salt and 1 tablespoon olive oil.
  6. Use your hands to knead and combine all of the ingredients then make small balls from the meat mixture.
  7. Set the meatballs aside until you’re ready to cook them.
  8. Preheat 1 tablespoon olive oil in a large skillet (or two) until its hot. If you use 2 skillets, make sure you add olive oil to each one (I showed 2 tablespoons because I used 2 skillets).
  9. Add the meatballs and cook on medium high heat for 3 minutes on each side or until well browned. You will not be cooking them all the way through at this point.
  10. Add the sauce ingredients to a large pot along with the rest of the cooked onion (but not the tomato puree yet).
  11. Stir the sauce to blend everything well, then add the diced tomatoes and stir completely.
  12. Add the meatballs to the sauce and cook uncovered for 8-10 minutes stirring frequently as you want the meatballs to cook all the way through.
  13. Once the meatballs are cooked through, taste the sauce to make sure you don’t need to adjust anything, i.e. more salt, cumin, etc.

And — that’s it!  This recipe really is worth trying.  You can make the meatballs without the chipotle peppers but they really do give it a nice little burst of flavor.  Want them spicier? Just add more chipotle peppers. And then … enjoy!

I served the meatballs on a bed of pumpkin ginger noodles with a side salad.

Chipotle Meatballs

Chipotle Meatballs

This recipe was adapted just a tad from Finger Lickin’ Chipotle Meatballs.

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