Here is another recipe from my Magazine of the Month, Everyday Food January 2012: The Light Issue. This time I made the Honey-Chipotle Turkey Meatballs. I wanted to make this with ground turkey, but when I went to the grocery store to get the ingredients, there was no ground turkey. I know that sounds crazy, but the last two times I have tried to get ground turkey, it wasn't available. Maybe there is a shortage or a recall of which I am not aware, but fortunately there was ground pork on sale, so I decided to make the meatballs with that instead. Granted, they are a bit fattier with turkey, but after making these meatballs, I think any kind of ground meat would work well with this recipe.
I loved these meatballs, they had a great flavor, and the combination of sweet and spicy was spot on. I did make some changes. I like my meatballs to be a bit saucier, so I doubled the ingredients of the sauce. I used a chipotle sauce instead of the straight chilies, because I thought it would add a bit of a richer, more complex favor than the chilies alone. The original recipe called for shaping the meat into 16 meatballs, but they seemed too big to me. I wanted bit-sized meatballs, so I shaped mine into 20 meatballs instead. These would make a great appetizer for a dinner or if you want to take them to a tailgate or potluck, you can easily double or triple the recipe.
- 1 1/2 lbs. ground turkey or pork
- 1/4 of a yellow onion, minced finely
- 2 cloves of garlic, minced finely
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 Tbsp. flat leaf parsley, chopped finely (optional)
- 2 Tbsp. honey
- 5 Tbsp. chipotle sauce
- 2 tsp. cider vinegar
Preheat oven to 375 degrees. In a large bowl, add the ground meat, onion, garlic, salt, pepper, and parsley. Mix together until just combined, being careful not to overmix as the meat will become tough when cooked.
Form into 16-20 meatballs depending on the size of meatball you like. In a large ovenproof skillet, heat one tablespoon olive oil to medium high. Add the meatballs and brown on all sides, about 10 minutes. Transfer skillet to the oven and bake an additional 5 minutes. Test for doneness by cutting one of the meatballs in half to make sure it is cooked all the way through.
While the meatballs are cooking, stir together the honey, chipotle sauce, and cider vinegar.
Remove the oven from the skillet and transfer the meatballs to a serving bowl, draining any fat that has accumulated (if using pork). Pour the honey-chipotle sauce over the meatballs and toss to combine, serve immediately.