Slow-Cooker Mexican Meatballs
over quinoa

Name: Slow-Cooker Mexican Meatballs
Cook time: 510 min
Total time: 510 min
Yield: 4
Ingredients: 1/2 bunch Cilantro, chopped; 6 cloves Garlic, minced; 2 bulbs Shallots, diced; 1 Ancho chile, stemmed and seeds removed; 1 1/2 lbs Ground pork; 2 tsp Garlic powder; 1 tsp + 1 tsp Cumin; 1/2 tsp Chili powder; 1 tsp Salt; 1 can Crushed tomatoes (28 oz / 794 g can); 1 can Crushed tomatoes (14 oz / 397 g can); 1 Avocados, cubed; 1/2 Limes, sliced into wedges; 2/3 cup Quinoa (uncooked)

Active: 30 min Total: 8 hr 30 min

Original GF Paleo Vegetarian

We know you want to ring in 2015 with these flavorful Mexican meatballs! Get dressed up and enjoy them with a glass of champagne.
Smarts: We use the sauce that these meatballs are cooked in for tomorrow's enchilada sauce.

Dependency

Mediterranean Chicken Saute

Ingredients

Metric

Servings:

Slow-Cooker Mexican Meatballs:

Cilantro - 1/2 bunch , chopped
Garlic - 6 cloves , minced
Shallots - 2 bulbs , diced
Ancho chile - 1 , stemmed and seeds removed
Ground pork - 1 1/2 lbs
Garlic powder - 2 tsp
Cumin - 1 tsp + 1 tsp
Chili powder - 1/2 tsp
Salt - 1 tsp
Crushed tomatoes (28 oz / 794 g can) - 1 can
Crushed tomatoes (14 oz / 397 g can) - 1 can
Avocados - 1 , cubed
Limes - 1/2 , sliced into wedges

Quinoa:

Quinoa (uncooked) - 2/3 cup

Prep

Cilantro / Garlic / Shallots / Ancho - Prep as directed. For the ancho, cut off the stem with scissors and empty out the seeds. (Can be done up to 3 days ahead)
Make meatballs - Mix together pork, cilantro, garlic powder, first part of cumin, chili powder, and salt. Form into 1 ½” (or 3.75 cm) wide meatballs. (Can be done up to 1 day ahead)
Slow-cook meatballs - Combine both cans of crushed tomatoes, garlic, shallots, ancho, and second part of cumin in slow-cooker (this will make enough sauce for tomorrow night). Place meatballs in the sauce and slow-cook on low for 8 hours (or high for 4 hours).
Cook quinoa - If not made from Monday, combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

Remove meatballs from the slow-cooker. Puree the sauce with an immersion blender. Season to taste with salt and pepper. Save 4 cups of sauce for tomorrow’s dinner (for 4 servings, adjust accordingly if customizing).
Cube avocado. Enjoy meatballs over quinoa with avocado and lime wedges.

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Slow-Cooker Mexican Meatballs over quinoa