Chicken Enchilada Meatballs

Chicken Enchilada Meatballs

from thedefineddish.com
45 min

These Whole30 Chicken Enchilada Meatballs really are a flavor explosion of enchilada goodness that I think you'll just love!

Ingredients

  • 1.5 lbs ground chicken thigh ((can sub ground beef or ground turkey thigh))
  • 1/4 cup yellow onion, very finely diced
  • 1 egg
  • 1 tsp kosher salt
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 2 tbsp arrowroot flour
  • 2 tbsp avocado oil
  • 2 tbsp ghee
  • 2 tbsp arrowroot starch
  • 1 tbsp + 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp cayenne pepper ((optional))
  • 3 tbsp tomato paste
  • 2 cups beef broth
  • 1 tsp kosher salt (, or more to taste)
  • freshly chopped cilantro, (optional)
  • finely diced red onion, (optional)

Directions

  1. 1

    In a large bowl, combine all of the meatball ingredients (except for the avocado oil). Mix until well combined. Using your hands (damp hands help with working with ground chicken thigh since it's a little sticky) form into 2-inch round meatballs.

  2. 2

    Rinse and wipe down the skillet. Melt the ghee in the skillet over medium heat. When melted, add the arrowroot starch and whisk until combined. Add the chili powder, cumin, sweet paprika, garlic powder, onion powder, oregano, and cayenne pepper. Whisk together until combined and saute to really bring out the flavors in the spices for about 2 minutes, stirring constantly to prevent burning. 

  3. 3

    Nestle the browned meatballs into the enchilada sauce and cook, simmering and covered, until the meatballs are completely cooked through, about 10 minutes, stirring occasionally. (cut into one of the meatballs to make sure they are no longer pink).