Mole Meatballs
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.
Servings 4
Calories 274kcal
Ingredients
Sauce
- 12 ounces salsa
- 1/4 cup chicken broth more as needed to thin sauce to desired consistency
- 2 tablespoons chili powder
- 1 garlic clove
- 1 tablespoon peanut butter sugar free
- 2 tablespoons cocoa powder
- 1 tablespoon coconut aminos or more to taste
- 1 teaspoon fish sauce
Meatballs
- 1 pound lean ground beef pork, turkey, or a mixture, use full fat for higher fat
- 1/2 cup pork panko or almond flour for pork-free
- 1 egg lightly beaten
- 1/4 onion chopped fine
- 2 garlic cloves minced
- 1 1/2 teaspoons gelatin
- 1 teaspoon ground chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1/4 teaspoon black pepper fresh ground
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.
- Serve the meatballs with the sauce.
Notes
Protein:Energy Quotient [calories]: 1.47
Nutrition for the sauce: Calories: 72 cal, Carbs: 11g, Fiber: 4g, Fat: 3g, Protein: 3g,, Protein:Energy Quotient [calories]: 0.33
Nutrition
Calories: 274kcal | Carbohydrates: 13g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 115mg | Sodium: 1356mg | Potassium: 806mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1805IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 5mg