Guest Recipe: Kerry's Low Carb Mexican Meatballs

Step 1

Place coriander in bowl and chop for 3 sec/speed 4/MC on. Set aside.

Step 2

Put garlic & onion in bowl chop for 5 sec/speed 4/MC on. Scrape bowl down.

Step 3

Add ghee and saute for 5 min/100°C or 212°F/speed 1/MC off.

Step 4

Add chipotle powder, psyllium husk & mince & knead for 1-2 minutes or until combined

Step 5

Remove mixture & roll into meatballs

Step 6

Without washing the bowl, add garlic, onion & capsicum chop for 4 sec/speed 5/MC on. Scrape bowl down.

Step 7

Add ghee & cumin and saute for 5 min/100°C or 212°F/speed 1/MC off.

Step 8

Add chipotles, tbsp of the adobo sauce, tomatoes & stock concentrate and cook for 20 min/steaming temp/speed While the sauce is cooking, you can either steam your meatballs in the steaming trays or fry them off in a hot pan on the stove top.

Step 9

Add in the the torn coriander in the last 2 mins.

Step 10

Once the sauce has cooked, you can either blend it for 30 sec/speed 8/MC on or leave it chunky