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:  http://www.paleonewbie.com/paleo-slow-cooked-mexican-meatballs-recipe/

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.

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

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Mix to combine.  Turn crockpot on low.

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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.

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Use your hands and get dirty.

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

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

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Add to the crockpot.

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Simmer over low heat for 5-6 hours.

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Serve and enjoy!

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**I served mine over my avocado-cilantro fried brown rice:  http://sweet-carolines.com/side-dishes/avocado-cilantro-fried-brown-rice/

xoxo,

Caroline