When I was first getting acquainted with this whole cooking thing a few years ago, I stuck to the basics. If I didn’t recognize a name in the ingredient list, I immediately passed over the recipe. If there was any way to simplify the recipe, I took advantage of it. My horizons have significantly broadened since then, so much so that I now get excited about cooking with new ingredients or trying a challenging recipe.
Chipotle chiles in adobo sauce are one of those previously ignored ingredients that I now use frequently. My first time purchasing them, I was confused…they came in a medium-sized can but my recipe only called for one. Huh?! After throwing away a can or two of them, I finally decided to start freezing the leftovers. I highly recommend this solution–just stick your extras in a small tupperware or freezer-safe container. When a recipe calls for them, I either thaw the container and pull out what I need, or I chop off a frozen chunk and let them thaw before using (alternately, you could freeze smaller amounts in an ice cube tray).
The chiles were the highlight of this meatball recipe. They were the perfect spicy complement to the honey in the sauce. Made with ground turkey, I was worried these meatballs would be dry and flavorless. They were neither, thanks to the seasoning in them and the sauce. If you prefer lots of sauce, I’d double the recipe for a heavier coating. 
Honey Chipotle Turkey Meatballs
- Total Time: 30 minutes
- Yield: 16 meatballs 1x
Description
Lean Turkey Meatballs tossed in a Honey Chipotle Sauce
Ingredients
- 1 1/2 lbs (680 g) ground turkey
- 1/2 yellow onion, diced small
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp honey
- 1-2 tbsp chopped chipotles chiles in adobo sauce
- 2 tsp cider vinegar
- 1 tbsp extra-virgin olive oil
Instructions
- Preheat oven to 375F. In a large bowl, mix turkey, onion, garlic, salt, and pepper until combined. Be careful not to overmix. Form into 16 meatballs.
- In a small bowl, combine honey, chiles, and vinegar.
- In a large ovenproof skillet, heat olive oil over medium-high. Add meatballs and cook until browned on all sides, 10-12 minutes.
- Transfer skillet to oven (or transfer meatballs to an oven-proof dish) and bake for 5 minutes. Remove from oven and pour honey mixture over the meatballs, swirling the skillet to coat. Bake an additional 5 minutes, until liquid is reduced and meatballs are glazed (swirl halfway through).
Notes
- From Everyday Food Jan/Feb 2012
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs
- Calories: 280
We ate these with sauteed spinach and a rice dish that I’ll soon share, but you could also top a salad with them or eat them on slider buns. They’d also be a fun party food–just stick a toothpick in them!
If You Liked This Recipe, You’ll Love These
- Kisir – Turkish Bulgur Salad
- Spicy Honey Glazed Skillet Shrimp
- Fried Chicken, Bacon and Hot Honey Biscuits
- Honey, Salami, Ricotta and Everything Seasoning Pizza
Frequently Asked Questions
A recipe only calls for 1-2 chipotle chiles but they come in a whole can — what do I do with the rest?
The article addresses this directly: freeze the leftovers in a small tupperware or freezer-safe container. When you need them again, thaw the container and pull out what you need, or chop off a frozen chunk. The article also suggests freezing smaller amounts in an ice cube tray for easy portioning.
Will turkey meatballs dry out?
The article acknowledges this concern and says these meatballs were neither dry nor flavorless, thanks to the onion and garlic seasoning in the meat and the honey-chipotle glaze. Avoid overmixing the turkey — the instructions say to mix just until combined when forming the 16 meatballs.
Can I double the sauce if I want more coating?
Yes — the article specifically suggests doubling the sauce (2 tbsp honey, 1-2 tbsp chipotles, 2 tsp cider vinegar) if you prefer a heavier coating, noting that the original recipe makes a modest amount.
What can I serve these meatballs with?
The article says the author served them with sauteed spinach and rice, and also suggests topping a salad, serving on slider buns, or putting them out as party food with a toothpick in each one.
Sweet and spicy? You’re cooking my kind of food! usually with me its honey and some quick chili flakes…but chipotle would be lovely now that you mention it!