Rachel's Recipes

Meatballs with Chipotle-Honey Sauce

Posted on: February 7, 2010

I found this recipe when searching for something to bring to a super bowl party. These were perfect! Since it was during a snowstorm the grocery store was out of ground chicken so we used ground turkey instead. I also already had parsley on hand so I used that instead of cilantro. The biggest change I made, however, was to adapt it so the meatballs would be glazed in a slow cooker and easier to keep warm throughout the game.

2 pounds ground chicken or turkey
2 eggs
1/3 cup plain dry bread crumbs
1/3 cup chopped fresh cilantro or parsley
juice from one lime juice
4 cloves garlic, crushed
1 Tablespoon adobo sauce from a can of chipotle peppers in adobo sauce
1 teaspoon salt
2 Tablespoons vegetable oil

Chipotle-Honey Sauce
3/4 cup honey
3 whole chipotle peppers in adobo sauce, from the same can used for the meatballs (You can freeze the rest)
1/3 cup chicken broth
1/3 cup tomato paste
juice from 1/2 lime
2 teaspoons Dijon mustard
1/2 teaspoon salt

Combine ground meat, eggs, bread crumbs, herb, lime juice, garlic, adobo sauce and salt in a bowl. Mix well with your hands.

Using a cookie scoop or large spoon (Tablespoon), dish out portions for about 48 meatballs (I only got 44) on baking sheets. Roll meat into balls and cover with plastic wrap; chill 1 hour.

To make the sauce combine combine honey, chipotle peppers in adobo sauce, chicken broth, tomato paste, lime juice, Dijon mustard and salt in a food processor and blend until smooth.

Remove meatballs from the fridge and lightly brush meatballs with vegetable oil (I’m going to experiment with omitting this step in the future). Bake meatballs in a 400 degree oven for 12 minutes (or 15-20 minutes if you will be putting them into a slow cooker).

To bake: Remove the trays from the oven and place meatballs in a baking dish. Top with Chipotle-Honey Sauce ensuring meatballs are coated. Bake another 12-15 minutes until meatballs are heated through and glazed with sauce.

For the slow cooker: Remove meatballs from oven and place in slow cooker (I was able to cram them into my 2 quart, but I’d recommend using a 4 quart crock). Top with the sauce, gently stirring to distribute the sauce. Cook on High for 30 minutes or Low for an hour to glaze the meatballs.

Adapted from: Noble Pig


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This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.
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