Think enchilada sauce is just for tortillas? Think again! In this dish, a rich, smoky sauce made with chipotle peppers creates a pool of flavor for tender beef meatballs. I like to serve these meatballs with a Mexican-inspired salad made with romaine, cucumbers, radish, toasted pumpkin seeds, and a sprinkle of queso fresco.

Serves: 4

Active prep time: 10 minutes

Cook time: 5 minutes

INGREDIENTS

• 1 pound ground beef (80–85% lean)

• 1∕₂ cup crumbled queso fresco, feta cheese, or shredded Mexican blend cheese, divided

• 1∕₃ cup almond flour

• 1∕₄ cup chopped green onion

• 1 large egg, lightly beaten

• 1 to 2 teaspoons chile-lime seasoning (such as Tajín), to taste

• 2 tablespoons butter or ghee, divided

• 1 (19-ounce) can red enchilada sauce

• 1 chipotle pepper in adobo sauce, chopped, plus 1 tablespoon adobo sauce

• 1 tablespoon chopped fresh cilantro

DIRECTIONS

1. In a medium bowl, combine the beef, 1∕4 cup of the cheese, the almond flour, green onion, egg, and chili-lime seasoning. Mix until thoroughly combined. Roll the meat mixture into 12 meatballs.

2. Select SAUTÉ on the Instant Pot. When the pot is hot, add 1 tablespoon of the butter. Add half of the meatballs to the hot butter and cook until browned (the meatballs will not be cooked through), 3 to 4 minutes. Transfer the meatballs to a bowl. Repeat with the remaining meatballs and 1 tablespoon butter. Select CANCEL. Return all the meatballs to the pot. Add the enchilada sauce, chipotle pepper, and adobo sauce.

3. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 5 minutes. At the end of the cooking time, quick-release the pressure.

4. Sprinkle with the remaining 1∕4 cup cheese and the cilantro, and serve.

Per serving: Calories: 453 • Total Fat: 34 g • Protein: 28 g • Total Carbs: 9 g • Fiber: 2 g • Erythritol: 0 g • Net Carbs: 7 g

If you love meatballs as much as I do check out these other recipes!

Click on the photo to get the recipe.