Chicken Meatballs with a Smoky Tomato Sauce
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These chicken meatballs feature Force Of Nature's ancestral chicken blend for an added dose of flavor and nutrients. They're cooked with a bit of Mexican spices and then finished with a delicious enchilada-style smoky tomato sauce made with FOND's Spring Clean Bone Broth. It's easy enough for a weeknight, but sure to impress. And the ancestral blend and bone broth sauce make it a nutritional powerhouse!
1-2 tbsp avocado oil mayo
1 tbsp chili powder
1 tbsp garlic powder
1/2 yellow onion, finely diced
2 cloves of garlic, minced
1 tbsp tomato paste
1/2 cup tomato puree
2 chipotles in adobo (seeded and chopped) + 1 tbsp adobo sauce
2 tsp cumin
2 tsp chili powder
1 tsp garlic powder
1 tsp black pepper
Smoky Tomato Sauce
Pre-heat oven to 400º
Mix together the chicken, mayo, spices, and salt in a big bowl, folding everything into the chicken gently
Once everything is incorporated, you will have a very wet mixture. Using a cookie scoop, scoop balls of the mixture onto a lightly oiled baking sheet
Bake for 15 min or so until cooked through
Smoky Tomato Sauce
In a saucepan, heat a few tbsp of olive oil over medium heat.
Add in your yellow onion, and cook for a few minutes until translucent.
Add in your minced garlic, and cook for another minute or so.
Add in your spices and stir to coat the onions and garlic.
Add in the tomato paste, chopped chipotle chiles, adobo, tomato puree, and broth.
Bring to a boil, then reduce to a simmer and cook until it has a sauce-like consistency (about 10 minutes).
Add in a splash of vinegar and salt to taste.
- In a bowl over white rice, add a few of the meatballs, and spoon a generous portion of the sauce over it them.
- Top with fresh cilantro, thinly sliced white onion, Mexican crema, cotija cheese, or any other desired toppings.