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.
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: http://sweet-carolines.com/side-dishes/avocado-cilantro-fried-brown-rice/