Mexican Meatballs

The Sauce (Seafood enchilada sauce from Everyday Paleo)

Note: prepare sauce or have it simmering prior to putting meatballs into the oven.

1 medium onion, minced

2 tbsp coconut oil

2 cups tomato puree (make your own-about 4 large tomatoes pureed in a food processor)

4 garlic cloves, minced

2 tbsp chili powder

1/2 tsp cumin

1/2 tsp dried oregano

1/2 tsp sea salt

Saute the onions in coconut oil until limp.  Add tomato puree, garlic, chili powder, cumin, oregano and salt.  Mix well and let simmer for 15-20 minutes, stirring often.  Pour the sauce into a food processor and process until smooth.

Meatballs

1 lb ground beef

1 lb ground pork

1 1/2 tsp salt

3 garlilc cloves

1 tbsp oregano

1/2 small onion, minced

2 tsp cumin

Mix together all ingredients and form golf ball size meatballs.  Place meatballs into a glass dish (will probably need 2- makes about 24 meatballs) and bake at 375 for 15 min.  Then spoon sauce over the meatballs and bake for another 10-15 minutes.