Recipe: Paleo Meatballs in Chipotle Sauce with Dairy-Free Mexican Crema (using nuts)

PALEO MEATBALLS IN CHIPOTLE SAUCE

"These meatballs are a hit in our household and are often requested by my children because they are so full of flavor. They love eating them, and they like helping to make them, too. We make extra so that the kids can take them to school the next day."



"This recipe uses chipotles in adobo sauce, so be sure to look for a brand that is organic and sugar-free. I have also included a dairy-free version of Mexican crema, which is usually made with cream, but I have used cashews (which you can replace with macadamia nuts, if desired). It should go without saying that if you are feeding this to the kids, don't make it too spicy for them."

FOR THE MEATBALLS:
12 oz ground pork
12 oz ground beef
1 egg
2 tbsp dried oregano
2 tsp ground cumin
4 cloves garlic, minced
1 tbsp chopped fresh flat-leaf parsley
Sea salt
1⁄4 tsp freshly cracked black pepper
2 tbsp coconut oil, ghee, or duck fat
FOR THE CHIPOTLE SAUCE:
1 cup canned whole peeled tomatoes
1 onion, chopped
2 cans (7 oz each) chipotle chiles in adobo sauce
1 tsp tomato paste
2 tbsp raw honey (optional)
1 tbsp extra virgin olive oil
1 cup chicken stock
FOR THE DAIRY-FREE MEXICAN CREMA:
1 1⁄2 cups raw cashews or macadamia nuts
3/4 cup water
Juice of 1 lemon
Juice of 1 lime
Fresh cilantro leaves, to garnish
Lime wedges, to serve

TO MAKE THE MEATBALLS:
Combine the pork and beef in a large bowl. Add the egg, oregano, cumin, garlic, parsley, 2 teaspoons sea salt, and 1⁄4 teaspoon freshly cracked black pepper. Mix well with your hands until the ingredients are well blended.

To form the meatballs, place 1 tablespoon of the meat mixture in the palm of your hand and, moving both hands together in a circular motion, form a 1 1⁄2-inch ball. Set aside and repeat until you have used all the meat.

In a large saucepan, heat the coconut oil over a medium-high heat. Add the meatballs in batches and sear the meatballs until golden browned, 1 to 2 minutes. Transfer to a plate and set aside; the meatballs don't need be cooked through at this stage.

TO MAKE THE CHIPOTLE SAUCE:
Combine the tomatoes, onion, chipotles, 1 tablespoon of the adobo sauce, tomato paste, honey, if using, and olive oil in a blender and puree.

Pour the sauce mixture into the same saucepan that you used for the meatballs and bring to a boil. Reduce the heat and simmer for 10 minutes.

Pour in the stock and bring back to a boil. Add the meatballs and cook for 10 minutes. They can stay in the sauce until you are ready to serve.

TO MAKE THE CREMA:
Combine the cashews, 3⁄4 cup water, lemon juice, and lime juice in a food processor and process until smooth. Season to taste with salt.

TO SERVE:
Transfer the meatballs and sauce to a serving bowl and sprinkle with cilantro. Serve with the chipotle sauce, crema, and lime wedges.

Makes 4 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Paleo Chef by Pete Evans