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