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chipotle meatballs and zoodles

Creamy Chipotle Meatballs

PREP TIME 5 minutes
COOK TIME 25 minutes
TOTAL TIME 30 minutes
SERVINGS 4

INGREDIENTS

  • 1 lb ground meat (turkey, chicken, beef, or pork all work well)
  • 1 egg
  • 2 tbsp almond meal
  • 1/4 cup sweet onion finely chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic

For Sauce

  • 1 tbsp coconut oil
  • 2 chipotle peppers (or 2 tsp chipotle pepper) minced
  • 2 cloves garlic minced
  • 1 can Fire roasted tomatos
  • 1.5 cups full fat coconut milk
  • 1 zucchini per person

INSTRUCTIONS

  1. Preheat oven to 400 and line a baking sheet with parchment paper. 

  2. In a large bowl, combine meat, egg, almond meal, onion, and meatball spices.  Roll into about 12 meatballs and bake at 400 for 12-15 minutes.


  3. While the meatballs cook, place a large skillet over medium heat with the coconut oil. Add fresh garlic and chipotle pepper to skillet and cook for 4-5 minutes. 

  4. Pour coconut milk and tomato sauce. Stir to combine and bring the sauce to a boil, and then reduce to low to simmer for about 10 minutes,

  5. When meatballs are ready, add them into the skillet and cover with sauce. Let them simmer in the sauce until serving. In the meantime, spiralize your zucchini noodles. 

  6. Right before serving, add zoodles to the skillet. Stir to cover in sauce and let simmer for 5 minutes while the squash softens.

  7. Enjoy!