Meatballs

This was easy and delicious. I served it with rice pilaf and a salad. Really, make this tomorrow:

Honey-Chipotle Turkey Meatballs

1½ pounds ground turkey (I used dark meat, because white meat is so dry.)
½ yellow onion, diced small (I used all of one very small onion, and I think it was still too much. In any event, dice it really small.)
2 garlic cloves, minced pressed
½ teaspoon fine salt
¼ teaspoon ground pepper
2 tablespoons honey
1 to 2 tablespoons chopped chipotle chiles in adobo sauce (I used 1 tablespoon, so as not to offend the kiddies' innocent tastebuds.)
2 teaspoons cider vinegar
1 tablespoon extra-virgin olive oil

Preheat oven to 375°. In a medium bowl, mix together turkey, onion, garlic, salt, and pepper until combined (do not overmix). Form into 16 meatballs. In a small bowl, stir together 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 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.

 

Comments

[Wendy]

I just cleaned out my fridge, and, along with THREE containers of tahini, I have two of chipotles en adobo. So this is a timely recipe. But a query -- how sweet does the honey make the meatballs? I have an aversion to non-dessert foods that are sweet, à la sweet-and-sour pork and candied yams and so forth. I suppose I could use less . . .

[Karen]

It was not too-too sweet at all, and I think if you went closer to 2 tablespoons on the chipotle, you would barely notice the honey. It does make it nice and glazey, though.