Tender and juicy meatballs in an earthy, rich sauce that packs a spice punch and comes together fast. Serve with a drizzle of Greek yogurt or sour cream and some fresh salsa.
1/4cupchicken brothmore as needed to thin sauce to desired consistency
2tablespoonschili powder
1garlic clove
1tablespoonpeanut buttersugar free
2tablespoonscocoa powder
1tablespooncoconut aminosor more to taste
1teaspoonfish sauce
Meatballs
1poundlean ground beefpork, turkey, or a mixture, use full fat for higher fat
1/2cuppork pankoor almond flour for pork-free
1egglightly beaten
1/4onionchopped fine
2garlic clovesminced
1 1/2teaspoonsgelatin
1teaspoonground chili powder
1/2teaspoonsalt
1/2teaspoonground coriander
1/4teaspoonblack pepperfresh ground
Get Recipe Ingredients
Instructions
Combine all sauce ingredients a blender and blend until completely smooth. Set aside.
Combine all meatball ingredients in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 32 meatballs.
Heat a large nonstick pan over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the meatballs. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Remove to a large plate and set aside. Do not clean the pan.
Pour the reserves sauce into the pan and bring to a simmer, stirring frequently until hot.