Nutritional Wisdom with Carly Pollack

Mexican Meatballs

Mexican Meatballs

Ingredients
MEATBALL INGREDIENTS:
1 lb ground pork
1 medium onion, diced and divided
2 cloves garlic, minced and divided
1/4 cup coconut flour
1 egg, whisked
1 1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
1/4 cup fresh cilantro, chopped
1 tbsp coconut oil
SAUCE INGREDIENTS:
1 14oz can crushed tomatoes
1 14oz can fire-roasted diced tomatoes
1 Anaheim pepper, diced
1 can chipotle peppers in adobo sauce
2 tbsp chili powder
1 1/2 tsp cumin
1 tsp oregano
1 tsp sea salt
1/2 tsp black pepper
1 handful fresh greens, chopped
CAULIFLOWER RICE:
1 head cauliflower
1 tbsp coconut oil, melted
sea salt, to taste
black pepper, to taste
1 large lime, juiced

Directions
Sauté all the diced onion in a saucepan with 1 tbsp coconut oil over medium heat for about 4 to 5 minutes. Add all the garlic and cook for one more minute. Remove from heat. Now divide the sautéed garlic and onions - put half in the crock pot, and put the other in a medium mixing bowl. Add remaining chipotle sauce ingredients to crock pot. Add the remaining meatball ingredients to a medium bowl, and mix gently with your hands. Preheat a frying pan with coconut over medium heat. Form meatballs by hand – each about the size of a golf ball. Place meatballs in the heated frying pan to get a nice brown crust (they'll still be raw in the middle but will cook through in the crock pot). Transfer browned meatballs directly to the crock pot with the tomato sauce. Slow cook everything on low setting 5 to 6 hours. With 45 minutes remaining, preheat the oven to 375F. Place cauliflower florets into a food processor and process until a rice-like consistency is reached. Place in a bowl, drizzle with melted coconut oil and season with sea salt and pepper. Place a piece of parchment paper on a large baking sheet and spread the rice into an even layer. Place in the oven for 20-25 minutes or until cauliflower is cooked through and is starting to brown. Remove from the oven and drizzle with fresh lime juice. Serve the meatballs over the cauliflower rice.

Serving
4 Servings