Spicy Meatballs (Chipotle Albondigas)

🧂 Ingredients

• 1 teaspoon olive oil

  or ghee, lard, avocado oil
• 1 large brown onion

  finely diced
• 800 g ground beef

  1.8 lbs. grass-fed mince
• 3 medium dried chipotle chilies

  tinned chipotle [https://amzn.to/2MOysh9] can also be used, seeds out
• 2 tablespoons chopped fresh coriander

  cilantro
• 2 large garlic cloves

  finely diced
• 1 teaspoon ground coriander seed
• 1 teaspoon ground cumin seed
• 1 teaspoon sweet or mild paprika
• 1.5 teaspoon of sea salt
• 2 tablespoons olive oil

  lard, ghee or avocado oil for cooking
• ½ onion

  mentioned above (the rest of what’s used in the meatballs)
• 2 garlic cloves

  finely diced
• 2 medium chipotle chilies

  seeds out
• ½ teaspoon ground coriander seed
• 1 teaspoon ground cumin seed
• ½ teaspoon paprika
• 2 bay leaves
• 400 g diced tomatoes

  or tomato purée, about 1.5 cups / 1 can
• ½ teaspoon sea salt
• You will need a large

  deep frying pan

Instructions

• 1 If using dried chipotle chilies, place them in hot water to rehydrate, for at
  least an hour before using.
• 2 Heat a teaspoon of cooking fat or oil in a large frying pan over medium heat and
  add the onion. Sauté the onion for 3-5 minutes until translucent. Remove to a
  bowl. Use half of the onion for the meatballs mix and reserve the rest for the
  sauce.
• 3 While onion is cooking, pre-chop other ingredients for the meatballs. Slice the
  chipotle chilies in half and remove the seeds. Chop with a knife or grind with
  mortar and pestle into a paste-like consistency.
• 4 Combine ground beef with half of the cooked onion, chopped garlic and chipotle
  chilies, paprika, cumin, coriander seed, and salt. Mix and knead through using
  your hands. Using clean, wet hands roll the mix into small balls (somewhere
  between a walnut and a golf ball size). Set aside until ready to cook.
• 5 Preheat a dollop of olive oil or other cooking fat in the same large frying pan
  until sizzling hot. Cook the meatballs on medium-high heat for 3 minutes on each
  side, until well browned.
• 6 Add the rest of the cooked onion, garlic, two chopped chilies and the sauce
  spices to the pan with the meatballs. Stir through and add the diced
  tomatoes/puree. Combine and cook for 8-10 minutes uncovered, stirring frequently
  to make sure the meatballs cook evenly and the sauce is well combined.
• 7 Taste for salt. Drizzle with a little lime juice before serving.

Nutrition Info