1 pound chorizo, removed from casing (check your labels!)
1/2 cup almond flour/meal
1/2 cup finely chopped onion
1 chipotle pepper in adobo sauce, finely chopped (again, seriously, check your labels - lots of funny things in canned goods. and look for glass jars instead of cans whenever you can.)
2 tbsp adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
For the sauce -
2 tbsp coconut oil
1 cup finely chopped onion
2 tsp crushed red pepper flakes
2 tbsp tomato paste
2 tbsp apple cider vinegar or lemon juice
dash dry mustard
4 tbsp water
pinch ground cloves
pinch ground allspice
dash cayenne pepper
Preheat oven to 350º.
In a large bowl, mix together all the ingredients, except cooking fat. Shape heaping teaspoons of the mixture into 1-inch balls. Arrange meatballs on baking sheet lined with parchment paper. Bake for 15-20 minutes or until meatballs feel firm but not tough.
Heat oil in large sauce pan or pot over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.
Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.