Chipotle Meatballs

If you’re looking for a main course that cooks up in 20 minutes, get excited! These meatballs from Health-Bent pack a spicy, smoky punch and are easily prepped and out of the oven in 20 minutes tops. I’ve served them up with guacamole and sautéed peppers and onions, spinach sautéed with bacon, and roasted acorn squash – they pair nicely with pretty much any veggie or just on their own as a quick protein. You could also make smaller meatballs and serve them to even non-paleo guests as an appetizer.

meatballsChipotle Meatballs, from Health-Bent



  • 1 lb ground meat (I used beef)
  • 1/4 c almond flour
  • 2 eggs
  • 1 T chipotle adobo sauce  (just buy a small can of “chipotle peppers in adobo” in the Mexican section of your grocery store)
  • 1 t dried oregano
  • 1 t onion powder
  • 1 t garlic powder
  • salt


  • 1 c chicken stock
  • 15 oz can tomato sauce OR fire-roasted diced tomatoes (my preference)
  • 1-2 finely diced chipotle peppers in adobo sauce
  • 2 t dried oregano
  • 2 t onion powder
  • 1 t garlic powder
  • salt


Preheat the oven to 400ºF.

In a large bowl, whisk together the eggs, almond flour, and herbs/spices. Add the ground meat and mix with your hands until combined. Form the mixture into balls and place in an oven safe dish. Bake until browned, about 15 minutes.

For the sauce:

While the meatballs are browning, add the tomato sauce ingredients to a sauce pot (if you’re using the fire-roasted tomatoes, just puree them in a food processor or blender first. I like the texture they add to the sauce.). Let it simmer until the meatballs are done.

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