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Paleo Green Chile Meatballs
Paleo Green Chile Meatballs add a little variety to your life with minimal effort. The green chiles add variety and a pop of flavor to your life.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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3
green onions
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1-4
cloves
garlic
minced
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1
tablespoon
cumin
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2
teaspoon
chili powder
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2
teaspoon
sea or Himalayan salt
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1/8
cayenne
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1
lime
zest and juice
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2
tablespoons
gelatin
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2
4 ounces cans diced green chiles, drained
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2
pound
ground meat
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1/2
bunch cilantro
finely chopped
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1
jalapeno
minced (optional)
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1 ½
tablespoons
grass-fed butter
optional
Meatballs
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Preheat oven to 400℉ with a large cast-iron skillet or other heavy, oven-proof dish, such as a Dutch oven.
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Slice the green part of the onions on the bias and set aside. Mince the white part of the onions and set aside.
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In a large bowl mix cumin, chili powder, salt, cayenne, and gelatin.
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Add chiles and lime zest and combine thoroughly.
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Add meat, jalapeno, cilantro, and whites of onion to the bowl and mix together, your hands really are the best tool for the job.
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Use a ¼ cup measuring cup to portion out mixture and roll into balls, setting aside on a small cookie sheet.
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Once all the meatballs are done, take the pan out of the oven and place meatballs in the pan.
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Return to oven and bake 20-25 minutes, until the meatballs are cooked all the way through.
Pan sauce (optional)
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Take all the meatballs out of pan and set aside.
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Whisk butter and lime juice into the drippings in the pan. It may help to put the pan over low-heat if the pan has cooled off too much.
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Replace meatballs in the pan along with any juices they may have released.
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Garnish with onion greens.
Suggested serving with cauliflower rice or roasted vegetables. Also good in lettuce cups.
This is a great recipe for meal prep.
A probe thermometer will tell you exactly when meatballs are done, no need for a timer. I recommend and use this one.
Can be cooked on the stovetop. Brown on 3 sides over MEdium-High heat. Then cover and turn down heat to Low, until completely cooked.