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Honey-Chipotle Turkey Meatballs

I set a little cooking goal for myself at the beginning of 2012. I call it my One New Dinner A Week Challenge +, as you may have guessed, it involves making one new dinner each week that i’ve never made before. I’ve successfully made it through 22 weeks (which means that the year is almost halfway over – where did the time go?!) + it has been such a fun project!

I’ve discovered some truly amazing recipes through the challenge, many of which have made repeated appearances on our weeknight dinner menus. And this recipe, which i made last week, will definitely become a staple in our household. While it’s quick + easy to make, it also packs a ton of flavor. The honey-chipotle sauce has a delicious combination of sweet, savory + spicy notes that work wonderfully with the tender, lightly-caramelized meatballs. I served it with garlic + herb couscous + veggies + it was a lovely, healthy weeknight meal. Y’all have to try these – they’re beyond delicious!

Honey-Chipotle Turkey Meatballs

makes about 16 meatballs, adapted from martha stewart


For the meatballs:
1 1/2 pounds ground turkey
1/2 yellow onion, finely diced
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon extra-virgin olive oil

For the sauce:
4 tablespoons honey
2- 4 tablespoons chopped chipotle chiles in adobo sauce (depending on how spicy you want the sauce – I used 4 tablespoons + it packed a spicy punch. For a less-spicy version, use 2 tablespoons.)
2 tablespoons cider vinegar


Preheat oven to 375 F. In a medium bowl, stir the onion, garlic, salt, + black pepper together, then add the turkey to the bowl + use your hands to mix just until combined (do not overmix). Form into 16 meatballs (each will be about the size of a golf ball). In a separate small bowl, stir together the honey, chiles, + vinegar.

Set a large ovenproof skillet over medium heat + add the oil. Once it is shimmering, add the meatballs. Cook until browned on all sides, about 10 minutes.

Move the skillet to the oven + bake the meatballs for 5 minutes. Remove the pan from the oven (remember, the handle will be hot!) + pour the honey/chipotle sauce over the meatballs. Bake for another 5 minutes (swirling the pan at the halfway point), or until the sauce has reduced to glaze the meatballs + the meatballs are cooked through. (Keep an eye on your meatballs in the oven – without eggs or milk-soaked bread for added moisture, they can dry out if overcooked.)