One word: EPIC!
You may think that I’m totally exaggerating. I’m not.
These meatballs are so...so….SOOOOO delicious. Epic is the right word to describe them.
So good, they’re addictive. Once you’ve cooked them, and sampled one, you will wonder how there will ever be enough left for dinner.
Don’t say I didn’t warn you.
Seriously, these Honey-Chipotle Turkey Meatballs are that good.
Want to know how I know?
Because I made ‘em like a million times, served ‘em to like a million people, dished ‘em on like a million occasions, and every single time they were a HUGE hit.
And so easy to make. Said and done.
These start with a very basic meatball: Ground turkey, onion, garlic, and seasoning.
Seared in the pan, baked in the oven, and then the delicious sauce is added over the top.
So SIMPLE and so GOOD!
In fact, I have some in the fridge right now and my belly is grumbling for one.
Excuse me for a sec, be right back!
Mmmh, that was awesome.
Sorry, what was I saying? Oh yeah, the meatballs.
Can I be honest with you guys?
It’s all about the sauce. Ze sauce.
Sweet, spicy, smokey.
I’ll promise ou’ll lick your fingers clean — that is if you eat these meatballs with your hands — which is the best (and probably only) way to eat ‘em!
Honey-Chipotle Turkey Meatballs Print this recipe!
Adapted, just a little, from Martha Stewart
1 ½ lbs / 680 gr ground turkey
½ onion, finely chopped
2 garlic cloves, minced
½ teaspoon, fine grain salt
¼ teaspoon, ground black pepper
2 tablespoons, honey (I like to use raw organic honey)
2 chipotles in adobo sauce, finely chopped (use one if you don’t like the heat)
2 teaspoons apple cider vinegar
1 tablespoon vegetable oil (I used olive oil)
Preheat oven to 375°F (180°C) and place a rack in the middle.
In a medium bowl mix together ground turkey, onion, garlic, salt, and pepper until combined (do not overmix).
Scoop 2 tablespoons of turkey mixture and with dampened hands form into 16 large meatballs. Set aside.
Heat olive oil in a large ovenproof skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 10 to 12 minutes.
In the meantime, in a small bowl stir together honey, chopped chiles, and vinegar.
Remove skillet from the heat, pour honey-chili mixture over them and swirl the skillet to coat.
Return the skillet to the oven and bake until the liquid is reduced and the meatballs are glazed, about 5 minutes.
Sprinkle with dried oregano and serve.
One serving (i.e., four meatballs) yields 328 calories, 16 grams of fat, 12 grams of carbs, and 34 grams of protein.