Crockpot Paleo Mexican Meatballs

I was on a big paleo kick recently.  I don’t think I could do it forever though.  Something about the “no-dairy” that gets me every time.  If you know me – you know I love my cheese.  But I can eat paleo for short periods of time and certainly for whole meals that don’t even feel paleo.  Anyways, I found this recipe for Paleo Mexican Meatballs that were made in the crockpot.  Which to me was a win-win situation, since I love using my crockpot.

Mexican meatballs seem a little like an oxymoron.  Most meatballs are Italian, served in a tomato sauce over pasta.  These Mexican meatballs were served in a spicy chipotle tomato sauce.  And I put them over my avocado-cilantro fried brown rice.    Delish!  The only drawback is that they were too spicy for my tiny humans.  So I had to make them something else.

You can find the full recipe here:

This is what I did.

In the bowl of a crockpot, add the onion and garlic.  The recipe calls for cooking the onion and garlic first, but I’m a rebel.


Then add tomatoes, peppers, chili powder, cumin, oregano, salt and pepper.


Mix to combine.  Turn crockpot on low.


Then in a medium bowl, mix together the ingredients for the meatballs: ground pork, onions, garlic, almond flour, eggs, paprika, cumin, salt, pepper, and cilantro.


Use your hands and get dirty.


Form into meatballs and sear on all sides in a frying pan over medium heat with olive oil.


Once you have browned the meatballs on all sides, remove from heat.


Add to the crockpot.


Simmer over low heat for 5-6 hours.


Serve and enjoy!


**I served mine over my avocado-cilantro fried brown rice: